Pull up a chair. Listen to the crackle of the flames in the hearth. Let the delicious flavors in a bowl of Fireside Stew warm you, body and soul. Deeply succulent and flavorful chicken thighs are slow-cooked in a rich, buttery, herbaceous sauce. Then the sauce is given an extra burst of creamy, tangy goodness and filled with floral broccoli. When served over homemade mashed potatoes, Fireside Stew is homegrown comfort in a bowl.
Ingredients
For the stew:
- 8 chicken thighs, bone-in and skin removed
- 1 cup Italian salad dressing
- 1/2 cup white wine or chicken broth
- 4 tablespoons butter, melted
- 1 tablespoon dried minced onion
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
- 1 (8-ounce) package cream cheese, softened
- 2 cups frozen broccoli florets, thawed
For the mashed potatoes:
- 2 pounds red potatoes, quartered
- water, to taste
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions
Step 1 –In a 4-quart slow cooker, add the chicken thighs.
Step 2 –In a small bowl, add the Italian salad dressing, the wine, 4 tablespoons of the butter, the minced onion, the garlic powder, the Italian seasoning, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper and whisk to combine.
Step 3 –Pour the dressing mixture over the chicken.
Step 4 –Cover the slow cooker and cook on low until the chicken is almost cooked through, about 5 hours.
Step 5 –Skim the fat off the top of the sauce.
Step 6 –Transfer the chicken thighs from the slow cooker. Optionally, if you prefer to leave the chicken thighs whole, allow them to continue cooking in the slow cooker and skip the next step.
Step 7 –Shred the chicken with two forks and then add it back to the slow cooker.
Step 8 –In a small bowl, add the cream of mushroom soup, the cream cheese, and 2 cups of the liquid from the slow cooker and stir until blended.
Step 9 –Add the soup mixture to the slow cooker.
Step 10 –Cover the slow cooker and cook until the chicken is completely cooked through and tender, about 45 minutes.
Step 11 –In the last 30 minutes of cooking, add the broccoli to the slow cooker.
Step 12 –In a large saucepan over medium-high heat, add the potatoes and enough of the water to just cover them.
Step 13 –Bring the water to a boil.
Step 14 –Reduce the heat to low and cover the saucepan.
Step 15 –Simmer the potatoes until they are tender, about 15-20 minutes.
Step 16 –Drain the potatoes and return them to the pan.
Step 17 –Add the remaining butter, the remaining salt, and the remaining pepper to the potatoes and mash to combine.
Step 18 –Serve the chicken-broccoli stew with the mashed potatoes.
