Slow Cooker Chicken Pot Pie Stew


Summary: 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


  • 4 large skinless, boneless chicken breast halves, cut into cubes
  • 3 medium red potatoes, diced
  • 1 cup chopped celery
  • 2 (26 ounce) cans condensed cream of chicken soup
  • 3 cups low sodium chicken broth
  • 2 teaspoons garlic powder
  • 1 tablespoon ground black pepper
  • 1 (16 ounce) bag frozen mixed vegetables

Combine the chicken, potatoes, carrots, celery, chicken soup, chicken broth, garlic powder, 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.

Serve over biscuits.


Recipe and Photo courtesy of:


Serves: 8

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