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:
Top Slow Cooker Recipe Round Up
Incredible Slow Cooker Sausage and Peppers
Melt in Your Mouth Slow Cooker Chicken
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:
Chicken breasts
Red potatoes
Baby carrots
Chopped celery
Cream of chicken soup
Bouillon cubes
Garlic powder
Ground pepper
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!
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Slow Cooker Chicken Pot Pie Stew
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Recipe updated 11/30/21
Katherine Vanessa Bridgeman says
These macronutrients are not correct.
Kristin Hayes says
Hmmm, I ran it through the nutrition tracker again and it updated slightly, but it may just be a close estimate versus exact.
Kate says
I had a question about the bouillon cubes. What flavor do you use and there is no water?
Thanks
Kristin Hayes says
Hi! I use chicken bouillon cubes for additional flavor! I don’t add liquid as I use frozen chicken breasts, however, you can add up to 1 cup chicken broth if using thawed chicken or if you want it a little less thick in consistency. Enjoy!
Nancy says
I was so excited to find unsalted cream of chicken soup! Those cream soup are always loaded with sodium and with kidney disease I have to be very careful. Awesome recipe
Kristin says
Yay! Glad you enjoyed! Its a family favorite in my house for sure!
Lynne says
No broth needed? Just double checking. 🙂
Kristin says
Nope, no broth needed. This is a thick stew that goes perfectly over biscuits, rice, pasta, etc. 🙂
Jazz says
Can you freeze the leftovers ?
Kristin says
Absolutely!! We love freezing the leftovers for a later date! If frozen, it should last about 3 months! Enjoy!
Marya says
Hi at what hour do I add the Vegsv love your website found it through a friend and I was never taught to cook so I am awful at cooking but your website is making me a better cook! Now that I have a small family it’s a great blessing to know how to cook!
Kristin says
Hi!! So glad you enjoy the page!! In this recipe, you add the veggies about 1 hour prior to being done, so about 5 hours in, 🙂
Stephanie says
Thank you, that is very helpful!! And sorry, didn’t mean to be anonymous the first time, haha!!
Kristin says
Hehe, no worries! Glad I was able to help, 🙂
Anonymous says
Hi Kristin, I was wondering in general how many serving sizes are your recipes? Or am I missing that somewhere? Thanks, I have enjoyed many of your recipes so far!!
Kristin says
Hi!! Typically my recipes are enough to feed about 6 servings. If it is much less or more, I typically try to put it in the recipe. I have a family of 5 (3 small kids) and the recipes feed all of us, plus leftovers!!! Hope that helps 🙂 Have a fabulous day!!!
Quan says
What size can of cream of chicken
Kristin says
Hi Quan, you will need to use 10 3/4 oz cans for this recipe, : )
Hope you enjoy it!! Let us know what you think!!
Erin says
1 TBSP pepper? This seems like a lot. It’s not a typo, is it?
Kristin says
Oops, thank you for catching that typo! Although we enjoy pepper, that would’ve been a bit too much, hehe! We have corrected it!! 🙂
Delores Meyers says
Yummy just pinned thus thank you:):)
Kristin says
Yea!! Let us know what you think of it if you try it! 🙂
mary smith says
I just made this for dinner. It was so good and filling. I served it with rice but next time I will make biscuits. This will definitely be going into the rotation!!!!!!!
Kristin, Tammy and Adriana says
Yes! This is amazing!! Let us know what you think once you try it, 🙂
Sinea Pies says
Oooh. This looks SO good. Just pinned it. 🙂