1 pound red potatoes, unpeeled, cut into 1/2 inch pieces
3 carrots, peeled, halved lengthwise and slice 1/2 inch thick
1 tbsp vegetable oil
1/4 cup chicken broth, plus extra as needed
2 tbsp instant tapioca
2 pounds boneless skinless chicken thighs trimmed
Salt and pepper
1 pkg (5.2 oz)Boursin Cheese, garlic and fine herbs or choice, crumbled
1/2 cup frozen peas
3 cup croutons
Instructions
Combine potatoes, carrots, and oil in bowl and
microwave, stirring occasionally, until
vegetables are softened, about 5 minutes;
transfer to a slow cooker. Stir in broth and
tapioca. Season chicken with salt and pepper
and nestle into slow cooker. Cover and cook
until chicken is tender 4 to 5 hours on low.
Transfer chicken to cutting board and let cool
slightly. Using 2 forks, shred chicken into
bite-sized pieces. Stir Boursin into slow
cooker until cheese is melted and the mixture
is thickened slightly. Gently stir in shredded
chicken and peas and season with salt and
pepper to taste. Adjust filling consistency
with extra broth as needed Sprinkle with
croutons and let sit until casserole is heated
through, about 5 minutes. serve
Originally Submitted
10/28/2018
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