Slow Cooker Chicken Pot Pie Stew

  • Slow Cooker
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Creamy chicken stew with potatoes, carrots, and peas. All the flavors of pot pie without the crust—serve with biscuits.

Ingredients

  • 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

Directions

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

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