Creamy Chicken Stew

It's still hotter than heck in Houston, but in Aspen the fall chill is in the air. I adore this recipe for Crockpot Country Chicken Stew, but in Aspen I don't have a crockpot. So I needed to find a recipe that would work for the stovetop and this recipe from Framed Cooks fit the bill.  I did make some changes, mainly cooking the chicken with the stew instead of adding chicken that had already been cooked.  This stew was fantastic, perfect for fall.  C questioned why it was white instead of brown, since stew should be brown.  I guess he forgot eating the crockpot version, not surprising.  Miss F ate all her carrots and was a big fan of the bacon addition.  And I decided to order a crockpot for Aspen, so we can ski all day and come home to dinner.

Creamy Chicken Stew

6 slices bacon, chopped into ½ inch pieces
1 onion, peeled and chopped
1 pound carrots, peeled and sliced thin
2 teaspoons salt
1 teaspoon dried thyme
6 tablespoons flour
4 cups chicken broth
6 small red potatoes, cut into ½ inch dice
1 pound boneless skinless chicken breasts
1/2 cup cream

Cook bacon in a large Dutch oven or other heavy pot over medium high heat until crisp. Remove with slotted spoon and set aside, leaving the bacon drippings in the pot. Add onion, carrots, salt and thyme and cook over medium heat until the vegetables soften, about 5 minutes. Add flour, stir and cook another 2 minutes. Add broth, potatoes and chicken; bring to a simmer and reduce heat to medium, stirring occasionally. Cook for 15 to 20 minutes or until potatoes are fork tender. Remove the chicken breasts and shred with two forks, return to the pot. Stir in the half and half and simmer for 5 minutes more. Taste and add salt and pepper as needed. Stir in cooked bacon and serve.

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