Want a comforting meal with minimal effort?
This Slow Cooker Chicken Pot Pie Stew is everything you need!
Packed with tender chicken, creamy soup, and hearty potatoes, it’s the ultimate family-friendly dinner that practically makes itself.
Just toss everything in the slow cooker and let the magic happen. Even better? It’s served with fluffy buttermilk biscuits instead of a traditional crust – comfort food at its best, no stress required!
For Slow Cooker Chicken Pot Pie Stew
- Red Potatoes – Quartered to create hearty chunks that absorb all the delicious flavors.
- Chicken Breasts – Boneless and skinless, cut into cubes for tender bites throughout the stew.
- Cream of Chicken Soup – Adds the rich, creamy texture that makes this stew so comforting.
- Baby Carrots – These bring natural sweetness and vibrant color to the dish.
- Celery – Chopped for a fresh crunch that balances the richness.
- Chicken Bouillon (optional) – Adds extra depth of flavor to the base.
- Black Pepper – For seasoning, to taste.
- Garlic Salt – To enhance the overall savory profile.
- Celery Salt – A great complement to the other seasonings for added flavor.
- Frozen Mixed Vegetables – A quick and easy way to pack in even more veggies without the prep time.
For Serving
- Buttermilk Biscuits – Perfect on the side to soak up all the creamy goodness from the stew!
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.
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.
- Can I use frozen chicken breasts instead of fresh?
Yep, you can! Just toss them in frozen, no need to thaw. The slow cooker will work its magic and cook the chicken through beautifully. - How do I make the stew thicker if it turns out too thin?
If you find the stew too watery, no worries! Just mix a tablespoon of cornstarch with a bit of cold water and stir it in. Let it cook for an extra 30 minutes, and the stew will thicken up perfectly. - Can I use fresh veggies instead of frozen?
Of course! You can absolutely use fresh veggies. Just chop them up and add them in the same way as frozen. Fresh veggies will give the stew an extra burst of flavor and texture. - How do I prevent the potatoes from getting mushy?
To keep the potatoes from turning mushy, cut them into evenly sized pieces and don’t overcook them. Stick to the cooking times, and they’ll stay nice and firm in the stew. - Can I prep this stew ahead of time and freeze it?
Yes, you can prep this stew and freeze it for later. Just assemble everything in a freezer-safe bag, and when you’re ready, pop it in the slow cooker. It’s a great meal-prep solution for busy days.
