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!
- 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
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.