Description
This hearty chicken stew topped with crescent dough is perfect for a cozy dinner.
Ingredients
Scale
- 1 pound boneless (skinless chicken breasts or thighs)
- 1 tbsp mustard
- 1 ½ cup chicken stock
- 2 tbsp cream cheese
- ½ medium onion (chopped)
- 2 cups frozen carrot and peas
- ½ cup chopped celery
- 1 tsp garlic powder
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 sheet refrigerated crescent dough
- 1 egg
Instructions
- Place the chicken breasts in the slow cooker.
- Add the mustard, cream cheese, chicken stock, onion, celery, carrots, peas, garlic powder, thyme, salt, and black pepper.
- Stir to combine.
- Cover and cook on Low for 5–6 hours or on High for 3–4 hours, until the chicken is tender.
- Remove the chicken and shred it with two forks, then return it to the stew.
- Preheat the oven to 400°F.
- Roll out the crescent dough sheet.
- Use the lid of the slow cooker’s ceramic insert to cut out a piece of dough of the same size.
- Place the ceramic insert with the chicken stew on a baking sheet.
- Cover the stew with the cut piece of dough and brush with the beaten egg.
- Transfer the ceramic insert to the oven.
- Bake for 25–30 minutes, until the dough is golden brown.
Notes
- This dish pairs well with a green salad for a complete meal.
- Feel free to substitute with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg