Slow Cooker Chicken Pot Pie Stew
I switched this dish up a bit. I used non-condensed cream of mushroom soup from Whole Foods, and I did pan sear the chicken before adding to the cooker for more flavor. Instead of bouillon cubes I used low sodium chicken base. I also tried what others suggested, using fewer potatoes and cutting them into smaller cubes.
My end result was runny, despite my having added corn starch, so I ladled the liquid into a pot and added flour/milk and simmered to a gravy, which was perfect. This occurred because I had used a thinner mushroom soup, but the one I used had less sodium and fat, so that's the price I paid for a healthier option. Delicious - perfect for cold weather!
2 users found this review helpful
Oct. 14, 2013