Slow Cooker Chicken Pot Pie Stew
This creamy slow cooker chicken pot pie is a great meal for busy families. It's a hearty stew that's so comforting served with buttermilk biscuits instead of a crust. Kids love it, too!
Ingredients
- 10 medium red potatoes quartered
- 4 large skinless boneless chicken breast halves, cut into cubes
- 26 ounce cans condensed cream of chicken soup
- 8 ounce package baby carrots
- 1 cup chopped celery
- 1 cube chicken bouillon Optional
- 1 ½ teaspoons ground black pepper or to taste
- 2 teaspoons garlic salt or to taste
- 1 teaspoon celery salt or to taste
- 16 ounce bag frozen mixed vegetables
Instructions
- Combine potatoes, chicken, condensed soup, carrots, celery, bouillon, pepper, garlic salt, and celery salt in a slow cooker; cover and cook on High for 5 hours.
- Stir in frozen mixed vegetables; continue to cook on High for 1 hour more.
- Serve hot with biscuits. Enjoy!
Notes
From the Editor
This recipe has been edited to use 1 chicken bouillon cube based on users feedback. The original version called for 6 cubes.