This is a hearty stew that makes a fabulous meal in the winter time! Make a whole pot and it'll feed your family for a week. With potatoes, squash, carrots, onions and corn, you'll be full for a while!
Ingredients
2 10 3/4 cans reduced-fat condensed cream of chicken soup, undiluted
2 C. 1/2-inch diced Yukon Gold potatoes
2 C. 1/2-inch diced peeled butternut squash
2 C. 1/2-inch thin thick sliced carrots
1 1/2 C. frozen, small white onions
1 C. frozen corn
2 ribs celery, chopped
2 Tbs. snipped fresh dill
1/2 tsp. salt
1/2 tsp. freshly ground pepper
6 skinless chicken thighs, trimmed of visible fat
3 Tbs. all-purpose flour
1/4 C. water
3 Tbs. fat-free sour cream
1 C. frozen baby peas, thawed
Directions
Freshly cooked and drained egg noodles. In a 4 or 5 quart slow cooker, combine soup, potatoes, squash, carrots, onions, corn, celery, dill salt and pepper. Put thighs on top, bone side up. Cover and cook on low heat setting for 6-7 hours until chicken and vegetables are tender. Transfer chicken to cutting board to cool slightly. Skim fat from surface of vegetable mixture.
In a small bowl, stir together flour and water until blended; stir in sour cream. Stir into vegetable mixture; cover, and set slow-cooker on high. Cook 30 minutes longer, until mixture thickens. Meanwhile remove bones and fat from chicken. Shred meat, then stir into vegetable mixture with peas. Heat through. Serve over noodles.
