2 1/2 cups water
2 tablespoons flour
1 1/4 pounds skinless, boneless chicken thighs
1 cup small pasta shells or bow-tie pasta (4 ounces)
1/2 pound small mushrooms
2 cups fresh or 1 package (10 ounces) frozen cauliflower florets
1 cup peeled baby carrots
1 teaspoon salt
1/2 teaspoon rosemary


1 In a 4- or 6-quart electric slow cooker, stir the water into the flour until smooth.

2 Add the chicken, pasta, mushrooms, cauliflower, carrots, salt, and rosemary. Cover and cook on low until the chicken is tender, 6 to 8 hours. Makes 4 servings

Nutrition Facts

PER SERVING 314 calories, 6.6g total fat (1.6g saturated), 118mg cholesterol, 4g dietary fiber, 29g carbohydrate, 34g protein, 732mg sodium

Good source of: folate, niacin, riboflavin, selenium, thiamin, vitamin B6, vitamin C, zinc

By cooking the same componentsyou’d find in chicken-noodle soup in a slow cooker, you end up with a homey, comforting stew. The results somewhat resemble a style of creamy French stew called a blanquette, which comes from the French word for white (blanc). In this blanquette, the chicken, mushrooms, cauliflower, and pasta all conform to the traditional color scheme, but the carrots bring a touch of color and a good helping of healthful beta carotene.

Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum—a benefit for your arthritic hands. However, some foods—like canned beans—can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 13 Sep 2011

Last Modified: 06 Apr 2015