Tender chicken, buttery garlic, effortless comfort
This One-Pot Crockpot Chicken Stew is an easy healthy recipe that turns simple ingredients into a cozy fall dinner idea the whole family will love. With tender chicken, hearty potatoes, and a creamy broth packed with vegetables, this stew delivers classic comfort with almost no effort. Everything cooks together in one slow cooker, making it perfect for busy weeknights, meal prep, or feeding a crowd. It’s warm, filling, and the kind of nostalgic comfort meal that brings everyone to the table.
⏱️ Time Breakdown
Prep Time: 10 minutes
Cook Time: 6 hours on HIGH
Total Time: 6 hours 10 minutes
Servings: 16 (easy to scale down)
📝 Ingredients
- 10 medium red potatoes, quartered
- 4 large boneless skinless chicken breasts, cut into cubes
- Two 26-ounce cans condensed cream of chicken soup (do not add water)
- 1 (8-ounce) package baby carrots
- 1 cup chopped celery
- 1 chicken bouillon cube (optional)
- 1 1/2 teaspoons ground black pepper, or to taste
- 2 teaspoons garlic salt, or to taste
- 1 teaspoon celery salt, or to taste
- 1 (16-ounce) bag frozen mixed vegetables
- Biscuits for serving (optional but highly recommended)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Slow cooker
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
🥣 Step-by-Step Beginner-Friendly Instructions
- Add the quartered potatoes to the bottom of the slow cooker.
- Place the cubed chicken on top of the potatoes.
- Add the condensed cream of chicken soup, baby carrots, chopped celery, bouillon cube (if using), black pepper, garlic salt, and celery salt.
- Stir gently to combine, then cover and cook on HIGH for 5 hours.
- After 5 hours, stir in the frozen mixed vegetables.
- Cover and continue cooking on HIGH for 1 more hour, or until vegetables are tender and stew is heated through.
- Serve hot with warm biscuits for a comforting meal.
💡 Pro Tips
- Chicken thighs can be used instead of breasts for extra tenderness.
- Add fresh parsley at the end for a pop of color and freshness.
- For a thicker stew, remove the lid during the last 30 minutes of cooking.
- Leftovers store beautifully in the fridge for up to 4 days and make great lunches.
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 bowl | ~360 | 28g | 42g | 8g | 5g | 6g |
Conclusion
This One-Pot Crockpot Chicken Stew is a hearty, family-friendly meal that brings together tender chicken, wholesome vegetables, and a creamy, comforting broth all with minimal effort. Perfect for busy families looking to simplify dinnertime, this slow cooker stew delivers warmth, flavor, and plenty of leftovers. Paired with fluffy biscuits, it’s a complete, cozy dinner you’ll want to make on repeat.
Crockpot Chicken Stew
Ingredients
Main ingredients
- 10 medium medium red potatoes, quartered
- 4 large large boneless skinless chicken breasts, cut into cubes
- 2 26-ounce cans condensed cream of chicken soup (do not add water)
- 1 8-ounce package baby carrots
- 1 cup chopped celery
- 1 cube chicken bouillon cube (optional)
- 1.5 teaspoons ground black pepper, or to taste
- 2 teaspoons garlic salt, or to taste
- 1 teaspoon celery salt, or to taste
- 1 16-ounce bag frozen mixed vegetables
- Biscuits for serving (optional but highly recommended)
Instructions
Cooking Instructions
- Add the quartered potatoes to the bottom of the slow cooker.
- Place the cubed chicken on top of the potatoes.
- Add the condensed cream of chicken soup, baby carrots, chopped celery, bouillon cube (if using), black pepper, garlic salt, and celery salt.
- Stir gently to combine, then cover and cook on HIGH for 5 hours.
- After 5 hours, stir in the frozen mixed vegetables.
- Cover and continue cooking on HIGH for 1 more hour, or until vegetables are tender and stew is heated through.
- Serve hot with warm biscuits for a comforting meal.