Crockpot Chicken Stew
A cozy and healthy one-pot stew featuring tender chicken, hearty potatoes, and a creamy broth packed with vegetables, perfect for busy weeknights.
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.
Notes
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.