Slow Cooker Chicken Pot Pie Stew

Slow Cooker Chicken Pot Pie Stew

This recipe has been a long time coming! Over the years, I’ve tried different versions of chicken pot pie, but I wanted a no-fuss, slow cooker version that keeps all the comforting flavors—without the hassle of making a crust.

Here it is! Creamy, hearty, and packed with tender chicken and veggies, this stew is pure comfort in a bowl.

It’s made with simple pantry ingredients, yet tastes like something straight out of a cozy diner.

Serve it with warm buttermilk biscuits, and you’ve got a meal that’s guaranteed to make everyone at the table happy.

Whether you need a weeknight dinner win or a dish that will warm you up on a chilly day, this Slow Cooker Chicken Pot Pie Stew is the answer.

Let’s make it! 

For Slow Cooker Chicken Pot Pie Stew

• Chicken – Use boneless, skinless chicken breasts for a lean option or thighs for extra tenderness.
• Red Potatoes – These hold their shape well and add a hearty texture to the stew.
• Condensed Cream of Chicken Soup – The key to a creamy, flavorful base with minimal effort.
• Baby Carrots – No chopping required! Adds natural sweetness and color.
• Celery – A must-have for that classic pot pie flavor.
• Chicken Bouillon Cube (Optional) – Enhances the richness of the broth.
• Ground Black Pepper – Adds just the right amount of warmth and depth.
• Garlic Salt – Brings out the flavors and adds a subtle garlicky kick.
• Celery Salt – A little extra seasoning for that signature pot pie taste.
• Frozen Mixed Vegetables – A convenient mix of peas, corn, green beans, and carrots for extra heartiness.

Slow Cooker Chicken Pot Pie Stew

Craving the comforting flavors of chicken pot pie but don’t have time to roll out a crust? This Slow Cooker Chicken Pot Pie Stew delivers all the creamy, hearty goodness with minimal effort!

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Course: Main Course

Cuisine: American

Keyword: Slow Cooker Chicken Pot Pie Stew

Prep Time: 20 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 20 minutes minutes

Servings: 16

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Ingredients

• 10 medium red potatoes, quartered
• 4 large boneless, skinless chicken breasts, cubed
• 2 (26-ounce) cans condensed cream of chicken soup
• 1 (8-ounce) package baby carrots
• 1 cup chopped celery
• 1 chicken bouillon cube (optional)
• 1 ½ teaspoons ground black pepper (or to taste)
• 2 teaspoons garlic salt (or to taste)
• 1 teaspoon celery salt (or to taste)
• 1 (16-ounce) bag frozen mixed vegetables

 

Instructions

1. Prepare Ingredients: Add potatoes, chicken, condensed soup, carrots, celery, bouillon, pepper, garlic salt, and celery salt to the slow cooker.
2. Cook: Cover and cook on High for 5 hours.
3. Add Vegetables: Stir in the frozen mixed vegetables and continue cooking on High for 1 more hour.
4. Serve & Enjoy: Serve hot with buttermilk biscuits for a delicious meal.

 

Tips & Variations

• Lower Heat Option: If using the Low setting, cook for 8-9 hours before adding the frozen vegetables, then cook for another hour.
• Vegetarian Option: Substitute chicken with plant-based alternatives like Quorn and use vegetable broth instead of chicken bouillon. Add the substitute in the last 2 hours of cooking.
• Extra Creaminess: Stir in ½ cup of heavy cream or milk before serving for a richer texture.

 

Nutrition

Calories: 256 kcal | Carbohydrates: 33g | Protein: 15g | Fat: 7g | Saturated Fat: 2g Cholesterol: 33mg | Sodium: 986mg | Potassium: 828mg | Fiber: 4g | Sugar: 4g Vitamin A: 1384 IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 3mg

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1. Can I use frozen chicken for this recipe?
   Yes, you can definitely use frozen chicken! Just make sure to chop it into cubes before adding it to the slow cooker. While fresh chicken is ideal, frozen chicken will cook just fine – you may need to add an extra 30 minutes or so to the cooking time.
2. Do I need to peel the potatoes?
   Nope, no peeling needed! Red potatoes are perfect as they hold their shape well during cooking, and the skin adds a bit of extra texture and flavor.
3. Can I prep this the night before?
   Absolutely! You can assemble everything the night before – just leave out the frozen mixed vegetables until the morning. Pop everything into the slow cooker in the morning and let it cook while you go about your day.
4. Can I use other vegetables?
   Definitely! Feel free to swap out the frozen mixed vegetables with fresh or other frozen options like peas, corn, or green beans. It’s all about what you like or have on hand.
5. How do I make this recipe dairy-free?
   Easy! Simply use a dairy-free cream of mushroom soup or a plant-based cream alternative. You can also use dairy-free butter if you prefer. The stew will still be creamy and delicious!