All the flavors of classic Chicken Pot Pie are made conveniently using your slow cooker! Slow Cooker Chicken Pot Pie Stew is comfort food at its finest!
Don’t you just love a good slow cooker meal? One that you can simply put together in the morning and enjoy come dinnertime!
On those busy nights where my kids have activities, homework, and I have errands to run, those meals are my most favorite. Or even on a cold, Fall/Winter evening!
If you love chicken pot pie, you will definitely need to give this stew a try! All the same great flavors, with little to no effort required!
Shredded chicken, mixed veggies, and tender potatoes combine into a hearty, flavorful stew cooked in the convenience of your slow cooker!
You can serve this stew over mashed potatoes, fluffy biscuits, and/or pasta. My family loves to enjoy ours over some homemade biscuits! Simply place the cooked biscuit on a plate, scoop out your desired amount of stew, and place it on top. You have a full meal in one, simple to make dish!
Feel free to change up the veggies if you don’t like certain ones, or add more of your favorites! My kids go crazy over carrots, so I always add a bit more of those to the slow cooker!
Check out these other great slow cooker/crockpot recipes from the blog:
So many great options, which is your favorite? Now that Fall/Winter is here, its time to pull out that slow cooker and put it to work!
Ingredients needed for this Slow Cooker Chicken Pot Pie Stew:
Cream of chicken soup
Frozen mixed vegetables
How to prepare:
Combine- all ingredients minus the frozen vegetables into your slow cooker.
Cook- on low 6-7 hours or high 3-4 hours.
One hour before being fully cooked- mix in vegetables and continue cooking.
Serve- over cooked noodles or biscuits.
Classic Chicken Pot Pie turned into a hearty, flavorful stew! Whats not to love, right?! Print the recipe below and be sure to add this recipe to your next meal plan!
Slow Cooker Chicken Pot Pie Stew
- 4 chicken breasts *boneless, skinless, cut into cubes
- 10 Red potatoes *medium, quartered
- 8 oz baby carrots
- 1 cup celery *chopped
- 2 cans cream of chicken soup
- 2 bouillon cubes
- 2 teaspoon garlic powder
- 1 teaspoon black pepper
- 2 cups mixed vegetables *frozen
- Combine all ingredients minus the frozen vegetables into your slow cooker.
- Cook on low 6-7 hours, or high 3-4 hours.
- One hour before cook time is complete, mix in vegetables and continue cooking.
- Serve over cooked noodles, biscuits, or potatoes.
Recipe updated 11/30/21