This is a great meal for busy families! It's hearty and easy. Kids love it, too! Serve over split buttermilk biscuits.

Slow Cooker Chicken Pot Pie Stew

skinless, boneless chicken breast

red potatoes, quartered

(8 ounce) package baby carrots

celery

(26 ounce) cans condensed cream of chicken soup

chicken bouillon

garlic salt

celery salt

black pepper

(16 ounce) bag frozen mixed vegetables

Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.


Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.


I found both things to like and things that could be improved with this recipe.  On the plus side, the chicken came out wonderfully and very moist, and the potatoes were also delicious and made the stew very filling.  The preparation was also extremely simple; the most time-consuming part was cubing the chicken.  That said, even having left out the celery salt (which I didn't have), I found this stew much too salty.  This coming from a guy who considers salt to be its own food group; I put it on virtually everything.  In retrospect, I think that the only problem was that 6 bouillon cubes is far too much. I ended up adding two cups of whole milk to try and mellow it out without hurting the creaminess, which did help somewhat.  But the bouillon just ended up giving the whole thing that salty, artificial chicken flavor, like eating a packet of ramen flavoring.  If I were to make this again I'd use maybe 1 or 2 cubes of the bouillon, if any at all.  The condensed soup and the chicken breasts are probably enough chicken flavor by themselves, especially if you leave a little bit of the chicken fat on the breasts.  Then just salt to taste.

HELPFUL HINTS TO MAKE THIS 5 STARS: This is a recipe that can be changed 100 different ways and still turn out good.  Important thing to note is you absolutely positively do not need to add the bouillon cubes.  Well, let me rephrase... 1 chicken bc does taste fine w/o being salty when you add the potatoes.  If I use grand biscuits which I recommend to serve with this, I do not add potatoes.  Kinda overdone on the carbs.  If I do add potatoes, DEFINITELY add 1 can of chicken broth and this is the only time I would consider adding a tsp of garlic salt to flavor the potatoes a bit.  I added lots of fresh garlic.  You also can omit the celery and baby carrots if you don't have them.  My bag of mixed veggies always have carrots in them.  The black pepper should really be reduced to 1/2t unless you like tasting black pepper in every bite.  I also recommend adding 2-3t of mrs. dash or equivalent or it will be very bland as the chicken has no flavor.  If you use frozen chicken breasts, just add 1 more hour to the cooking time.  This tastes wonderful.  Can also be served over noodles.  :)  Oh, and I always cook this in the crockpot on low not high.  My thawed chicken is always done in 4-5 hours on low, and I found the frozen veggies needed 1.5 to get soft.

Just by reading this recipe I knew I was not going to add any salt to it. Ended up putting in garlic, pepper, and fresh basil. Also, instead of any buillon I added a can of chicken broth. I know the potatoes would have been good, but I put in wheat egg noodles. Also added onions and mushrooms. I will try the potatoes next time. Very easy, creamy and yummy.

The was really excellent, with a few small changes.  As others suggested, I omitted the bouillon and used 1 can of low-sodium chicken broth.  I also combine about 1/4 cup flour with some water and added to the dish during the last 15 minutes of cooking.  Turned out nice and thick to spoon over our biscuits!  I will definitely be keeping this recipe for the next time we want chicken and biscuits!

This was really yummy!! I have blood pressure problems so I skipped out on the celery and garlic salt and boulion cubes - and used plain garlic a big family sized can of cream of chicken soup and one small can of cream of celery soup! I also just added the potatoes a chopped onion bag of frozen veggies ground pepper and herbs!! Very good! Very easy!! Will for sure make many times over!! Thank you!!

I gave this recipe 5 out of 5 even though I changed it according to a lot of the reviews. I did not add the potatoes as my family ate it over biscuits. I also omitted the salts and bouillon cubes per the advice of many reviewers. I did add onion and one can of chicken broth. This recipe was AMAZING!!!! I have two very picky kids and they both ate this with no complaint. It really does taste like the filling of chicken pot pie. If you have not tried this recipe you need to run out and get the ingredients to make it for dinner tonight!! Thank you so much for sharing this!!! Also, I had plenty of leftovers to enjoy later and enough to freeze for another meal.

My family loved this I did put only 1 tsp pepper not the 1 TBS.

Great flavor but WAY too salty! I would suggest using garlic powder instead of garlic salt and use low sodium bouillon. Other than that - great recipe! Served over home made biscuits - YUM!

I changed it up a bit...I only added 2 bouillion cubes, added 1 can cream of celery, 1 can cream of mush, 2 cans cr of chicken, then added green beans instead of the mixed veggies.  I served it over biscuits... very yummy!!

This easy, ingenious method makes delicious pot pie like a stew!

slow cooker chicken pot pie stew

Prep Time: 20 minutes

Cook Time: 6 hours

Total: 6 hours, 20 minutes

Servings: 16

Cost: $2.53 /serving

Author : GourmetSoy

Ingredients

Instructions

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