Slow Cooker Chicken Pot Pie Stew
A comforting and hearty stew, perfect for busy families, this creamy chicken pot pie stew is made in the slow cooker for ultimate convenience.
Print Pin Servings: 16
Calories: 255kcal
Ingredients
- 10 medium red potatoes, quartered
- 4 large boneless, skinless chicken breasts, cut into cubes
- 2 cans (26-ounce) of condensed cream of chicken soup
- 1 (8-ounce) package baby carrots
- 1 cup chopped celery
- 1 chicken bouillon cube (optional)
- 1½ tsp ground black pepper (or to taste)
- 2 tsp garlic salt (or to taste)
- 1 tsp celery salt (or to taste)
- 1 (16-ounce) bag frozen mixed vegetables
Instructions
- Place the potatoes, chicken, cream of chicken soup, carrots, celery, bouillon (if using), pepper, garlic salt, and celery salt into the slow cooker. Cover and cook on High for 5 hours.
- After 5 hours, add the frozen mixed vegetables to the slow cooker, stir to combine, and continue cooking on High for an additional 1 hour.
- Serve the stew hot and enjoy! It's delicious paired with buttermilk biscuits on the side.
Nutrition
Serving: 16g | Calories: 255kcal | Carbohydrates: 34g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 988mg | Potassium: 830mg | Fiber: 5g | Sugar: 4g | Vitamin C: 14mg | Calcium: 44mg | Iron: 4mg
