What is your favorite comfort food? Most people have a tough time answering this question. Not because they don’t have a few recipes waiting on the tip of their tongue - but because it’s so difficult to chose.
Cheesy macaroni and cheese, hearty chicken and dumplings, and classic pot roast all come to mind. But the dish that sticks out (at least for me personally) is chicken pot pie. The flaky, buttery crust paired with the creamy, chunky filling warms you from the inside out. It’s prime time comfort food.
This slow cooker chicken pot pie stew combines two cold-weather staples - pot pie and stew - into one dish. You get all your favorite chicken pot pie flavors without having to turn on the oven or make pie crust. It’s a win-win.
In your slow cooker crock, stir cream of chicken soup, poultry seasoning, garlic, powder, salt, and black pepper. Then add chicken breasts, frozen peas and carrots, celery, corn, and chopped onion. Stir until the chicken is well coated, then cook on LOW for 7 to 8 hours.
When the chicken is finished cooking, remove it from the crock and shred. Add it back to the crock, stir, and you and your family are ready to eat your way to warmth.
This slow cooker stew is basically a crock full of chicken pot pie filling - and we aren’t complaining. If you’re missing those pieces of crust that fall into the pot pie filling (isn’t that the best?), make a batch of biscuits to serve alongside (or on top like we did). Just make sure you have a few extra to sop up anything the spoon can’t handle. It’s delicious down to the very last drop.