Slow Cooker Chicken Pot Pie Stew
This Slow Cooker Chicken Pot Pie Stew is the ultimate cozy comfort food! Tender chicken, creamy broth, soft potatoes, and hearty vegetables all cook together in one pot for an easy, family-friendly dinner. Serve it hot with a warm biscuit for the perfect homestyle meal, no crust required!
Servings: 16
Calories: 192kcal
Equipment
- Slow cooker
- Measuring cup
Ingredients
- 10 red potatoes medium, quartered
- 4 large boneless, skinless chicken breasts cubed
- 26 oz condensed cream of chicken soup 2 cans
- 8 oz baby carrots 1 package
- 1 cup chopped celery
- 1 chicken bouillon cube optional, adjust to taste
- 1½ tsp ground black pepper or to taste
- 2 tsp garlic salt or to taste
- 1 tsp celery salt or to taste
- 16 oz mixed vegetables 1 bag, frozen
Instructions
- Add potatoes, cubed chicken, cream of chicken soup, baby carrots, celery, bouillon cube (if using), pepper, garlic salt, and celery salt into your slow cooker.
- Cover and cook on High for 5 hours.
- After 5 hours, stir in the frozen mixed vegetables.
- Cover again and cook on High for 1 more hour.
- Serve hot and enjoy!
Notes
- You can use rotisserie chicken to save time, just add it in during the last hour with the mixed vegetables.
- Feel free to swap the mixed veggies for fresh ones if you have them on hand.
Nutrition
Calories: 192kcal | Carbohydrates: 30g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 905mg | Potassium: 846mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3525IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 2mg