Go Back
–+ servings

Slow Cooker Chicken Pot Pie Stew

This creamy and comforting slow cooker chicken pot pie stew is perfect for busy days. It's a hearty, flavorful dish that brings all the cozy goodness of a classic pot pie—without the hassle of a crust!
Print Pin
Course: Main Course
Cuisine: American Comfort Food
Keyword: Slow Cooker Chicken Pot Pie Stew
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 16
Calories: 258kcal

Ingredients

  • 10 medium red potatoes, quartered
  • 4 large boneless, skinless chicken breasts, cut into cubes
  • 2 cans (26-ounce) condensed cream of chicken soup
  • 1 package (8-ounce) baby carrots
  • 1 cup chopped celery
  • 1 chicken bouillon cube (optional)
  • 1 ½ tsp ground black pepper (or to taste)
  • 2 tsp garlic salt (or to taste)
  • 1 tsp celery salt (or to taste)
  • 1 bag (16-ounce) frozen mixed vegetables

Instructions

  • Prepare the Base
    In a slow cooker, combine the potatoes, chicken, condensed soup, carrots, celery, bouillon cube (if using), black pepper, garlic salt, and celery salt.
  • Slow Cook
    Cover and cook on High for 5 hours, allowing the flavors to meld and the chicken to become tender.
  • Add the Vegetables
    Stir in the frozen mixed vegetables and continue cooking on High for 1 additional hour.
  • Serve and Enjoy
    Ladle the stew into bowls and serve hot with fresh biscuits or crusty bread for a comforting meal.

Nutrition

Calories: 258kcal | Carbohydrates: 34g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 988mg | Potassium: 230mg | Fiber: 5g | Sugar: 5g | Calcium: 47mg | Iron: 3mg
Save