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Autumn Chicken Stew with Apples and Brussels Sprouts
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Small Bowl

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 medium apples, cored and cut into 1-inch chunks
  • 12 ounces Brussels sprouts, trimmed and halved
  • 1 large onion, diced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the chicken pieces, onion, apple chunks, Brussels sprouts, chicken broth, thyme, salt, and pepper into the slow cooker. Stir once to combine.
  • Cover and cook on low for 6 hours until the chicken is tender and the vegetables are soft.
  • In a small bowl whisk the cornstarch into the heavy cream until smooth. Stir this mixture into the slow cooker.
  • Cover again and cook on low for 30 more minutes until the broth thickens slightly. Stir gently before serving.

Notes

Stir the cream mixture in only at the end so the broth stays smooth and does not separate. If the apples are very sweet, a small pinch of extra salt at the table can sharpen the overall flavor. Leftovers reheat well on the stovetop over low heat with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Small Bowl