Pennsylvania-Dutch Chicken Stew Recipe

Name: Pennsylvania-Dutch Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Cans (10 3/4 oz each) reduced-fat, condensed cream of chicken soup, undiluted; 2 cups (1/2-in. dice) peeled Yukon Gold Potatoes; 2 cups (1/2-in. dice) peeled butternut squash; 2 cups (1/2-in. thick) carrots; 1 1/2 cups frozen, small white onions; 1 cup frozen corn kernels; 2 ribs celery, chopped; 2 TBS snipped fresh dill; 1/2 tsp each salt and freshly ground pepper; 6 skinless chicken thighs (2 1/2 lbs), trimmed of visible fat; 3 TBS all-purpose flour; 1/4 cup water; 3 TBS fat-free sour cream; 1 cup frozen baby peas, thawed

Servings: persons

2 Cans (10 3/4 oz each) reduced-fat, condensed cream of chicken soup, undiluted
2 cups (1/2-in. dice) peeled Yukon Gold Potatoes
2 cups (1/2-in. dice) peeled butternut squash
2 cups (1/2-in. thick) carrots
1 1/2 cups frozen, small white onions
1 cup frozen corn kernels
2 ribs celery, chopped
2 TBS snipped fresh dill
1/2 tsp each salt and freshly ground pepper
6 skinless chicken thighs (2 1/2 lbs), trimmed of visible fat
3 TBS all-purpose flour
1/4 cup water
3 TBS fat-free sour cream
1 cup frozen baby peas, thawed

1
> In a 4- or 5- qt slow-cooker, combine soup, potatoes, squash, carrots, onions, corn celery, dill, salt and pepper. Put thights on top, bone side up.
2
>Cover: cook on low-heat setting for 6 to 7 hours until chicken and vegetables are tender.
3
>Transfer chicken to cutting board to cool slightly. Skim fat from surface of vegetable mixture.
4
>In 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.
5
>Meanwhile, remove bones and visible fat from chicken. Shred meat, then stir into vegetable mixture with peas. Heat through.
6
>Serve over noodles.

2113

kcal

Calories

129

Fat

124

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Cans (10 3/4 oz each) reduced-fat, condensed cream of chicken soup, undiluted, 2 cups (1/2-in. dice) peeled Yukon Gold Potatoes, 2 cups (1/2-in. dice) peeled butternut squash, 2 cups (1/2-in. thick) carrots, and more.

Yes, Pennsylvania-Dutch Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pennsylvania-Dutch Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions