6 chicken breasts, diced * about 1 ½ pounds, frozen or fresh
3 carrots, diced or bag of carrot chips
1 medium onion
2 stalks celery, diced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon dried sage
4 large potatoes, peeled and diced
2 tsp oregano
4.5 cups chicken broth or chicken stock
10 oz – can of condensed cream of chicken soup * I use low-fat
2 bay leaves
salt and pepper to taste
2 tbsp flour
2 tbsp cooking oil
dried parsley flaked
Spray a frying pan with non-stick cooking spray. On the stove top, over medium to high heat, brown chicken on both sides (do NOT cook through). Set aside. Dice when cooled.
Spray a 6 qt slow cooker/crock-pot with non-stick cooking spray, add diced chicken, chopped onions, carrots, potatoes, celery and herbs and stir together.
Pour in chicken stock, then add cream of chicken soup.
Cover and cook for 7 -8 hours on low.
After 7 hours, in a small bowl, mix the flour and oil into a paste and stir into the stew. Allow it to continue to cook for 15- 30 minutes, or until desired thickness is reached. If the stew is not as thick as you would like, add more roux (keep adding the same ratio of flour and oil until you achieve desired thickness)
Add salt and pepper to taste, if desired.
Sprinkle with dried parsley flakes before serving.
*NOTE: I originally had this recipe at 10 WW points on the blue plan, but recently discovered a difference between my blog’s nutritional calculator and the WW app. It is only 8 WW points when I create it in the app. The WW app accounts for zero point foods, where my blog’s nutritional calculator does not.