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      Slow Cooker Chicken Pot Pie Stew

      Slow Cooker Chicken Pot Pie Stew

      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.  

      Slow Cooker Chicken Pot Pie Stew

      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.

      Slow Cooker Chicken Pot Pie Stew

      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.

      Slow Cooker Chicken Pot Pie Stew

      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.

      Slow Cooker Chicken Pot Pie Stew

      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.

      Slow Cooker Chicken Pot Pie Stew

      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.

      Slow Cooker Chicken Pot Pie Stew

      Slow Cooker Chicken Pot Pie Stew

      Author: Hamilton Beach Test Kitchen

      Ingredients

      • 1 can (22.6 ounces) cream of chicken soup, undiluted
      • 2 teaspoons poultry seasoning
      • 1 teaspoon garlic powder
      • 1 teaspoon salt
      • ½ teaspoon coarse black pepper
      • 1 pound boneless, skinless chicken breast halves
      • 1 package (12 ounces) frozen peas and carrots
      • 2 ribs celery, sliced
      • 1 cup frozen corn kernels
      • 1 medium onion, chopped
      • Homemade Biscuits

      Instructions

      1. In a slow cooker crock, stir together soup, poultry seasoning, garlic powder, salt and pepper.
      2. Add chicken, peas, carrots, celery, corn and onion. Stir until chicken is well-coated.
      3. Cover slow cooker and cook on LOW for 7 to 8 hours or until chicken is cooked through.
      4. Remove chicken to a cutting board. Using 2 forks, shred chicken. Transfer shredded chicken back to crock and stir until blended.
      5. Serve with Homemade Biscuits.

      Notes

      Serves 6

      slow cooker chicken pot pie stew

      Other slow cooker recipes: 

      https://blog.hamiltonbeach.com/slow-cooker-white-turkey-chili/

      https://blog.hamiltonbeach.com/slow-cooker-minestrone-kale-kielbasa/

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