This creamy chicken stew in crockpot is just 138 calories per cup, and so delicious!You can make this creamy chicken soup in a slow cooker, or on the stove top. Directions for both methods have been included.And should you want to skip the wine, we have given a modification for that as well. If you don't want to buy a full bottle of wine, you can get a can of wine (I like Creamery Chardonnay).
3boneless skinless chicken breastscut into bite size chunks
1cupwhite wineor more chicken stock
Salt- to taste
1cupunsweetened almond milk
Add the onions, carrots, celery, potato, mushrooms, chicken, chicken stock, white wine, Italian seasoning, a pinch of salt, and pepper to a slow cooker or large pot.
Cook on low (in slow cooker or low heat on stovetop) for 4-6 hours. The longer the better.
Remove 1/2 of the chicken stock and add to a bowl with the cornstarch. Mix together until the lumps are dissolved.
Add the cornstarch mixture, almond milk, and peas (see note below) to the soup.
Mix together and cook on high for an additional hour, uncovered. This will help thicken up the soup.
Taste and add salt and pepper as needed.
Note on peas- if you plan on storing this soup for the week, don't add the peas until you're reheating each serving. Add 1/8 cup peas per person, add the soup to a pot and cook together. Otherwise they will get mushy.