Slow Cooker Chicken Pot Pie Stew
This rich, creamy, and ultra-comforting chicken pot pie stew is what cozy dreams are made of—without the fuss of rolling out a crust! Just toss everything into your slow cooker and let it work its magic while you go about your day. Tender chicken, hearty veggies, and a velvety sauce come together in a one-pot wonder that’s perfect for family dinners, meal prep, or feeding a crowd. Serve it with warm biscuits to soak up every last bit—because trust me, you won’t want to waste a drop!
Slow Cooker Chicken Pot Pie Stew
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 BaseIn a slow cooker, combine the potatoes, chicken, condensed soup, carrots, celery, bouillon cube (if using), black pepper, garlic salt, and celery salt.
- Slow CookCover and cook on High for 5 hours, allowing the flavors to meld and the chicken to become tender.
- Add the VegetablesStir in the frozen mixed vegetables and continue cooking on High for 1 additional hour.
- Serve and EnjoyLadle the stew into bowls and serve hot with fresh biscuits or crusty bread for a comforting meal.
Tips & Variations:
✔ Make it Creamier: Add ½ cup of heavy cream or a splash of milk in the last 30 minutes of cooking.
✔ Switch Up the Protein: Try using boneless chicken thighs for extra tenderness.
✔ Enhance the Flavor: Add a dash of poultry seasoning, fresh thyme, or parsley.
✔ Want a Thicker Stew? Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes.
