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Slow Cooker Chicken Pot Pie Stew


Slow Cooker Chicken Pot Pie Stew


Prep: 20 mins Cook: 6 hrs Total: 6 hrs 20 mins Servings: 16

“This is a great meal for busy families! It’s hearty and easy. Kids love it, too! Serve over split buttermilk biscuits.”


4 large skinless, boneless chicken breast halves, cut into cubes

10 medium red potatoes, quartered

1 (8 ounce) package baby carrots

1 cup chopped celery

2 (26 ounce) cans condensed cream of chicken soup

6 cubes chicken bouillon

2 teaspoons garlic salt

1 teaspoon celery salt

1 tablespoon ground black pepper

1 (16 ounce) bag frozen mixed vegetables


Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.

Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Nutrition Facts:

Per Serving: 263 calories; protein 17.1g 34% DV; carbohydrates 33.7g 11% DV; fat 6.9g 11% DV; cholesterol 36.8mg 12% DV; sodium 1415.6mg 57% DV.