Ingredients
2 pounds boneless, skinless chicken breast, cut into 1/2-inch cubes
2/3 cup Hy-Vee flour, divided
1 cup frozen Hy-Vee peas
4 carrots, peeled and chopped
3 celery stalks, chopped
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon Hy-Vee Italian seasoning
1/2 teaspoon Hy-Vee black pepper
1 bay leaf
2-1/3 cups Hy-Vee reduced-sodium chicken broth, divided
Quick biscuits, optional
Hy-Vee salt and Hy-Vee pepper, to taste
Preparation
In a medium bowl, coat cubed chicken with 1/3 cup flour; place in slow cooker. Add peas, carrots, celery, onion, garlic, Italian seasoning, pepper and bay leaf; stir in 2 cups chicken broth.
Cover and cook on LOW 7 to 9 hours or on HIGH 4 to 5 hours. Remove bay leaf and discard.
Combine remaining 1/3 cup flour and 1/3 cup chicken broth, stirring until smooth. If cooking on LOW, turn heat to HIGH and stir in flour mixture. Heat an additional 15 minutes or until thickened.
Serve over quick biscuits and season with salt and pepper, if desired.
Source: Hy-Vee Seasons Health 2009.
Cover and cook on LOW 7 to 9 hours or on HIGH 4 to 5 hours. Remove bay leaf and discard.
Combine remaining 1/3 cup flour and 1/3 cup chicken broth, stirring until smooth. If cooking on LOW, turn heat to HIGH and stir in flour mixture. Heat an additional 15 minutes or until thickened.
Serve over quick biscuits and season with salt and pepper, if desired.
Source: Hy-Vee Seasons Health 2009.
Yield
Serves 8
