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Hearty Crock Pot Chicken and Potato Stew

A delicious and hearty chicken stew made in the crock pot with tender chicken, potatoes, and vegetables in a rich, savory sauce. Perfect comfort food for busy weeknights.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 6 hours 20 minutes
Servings: 16 servings
Course: Dinner
Cuisine: American
Calories: 256
Ingredients Method

Ingredients
  

  • 10 medium red potatoes quartered
  • 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 cans 10.75 oz each condensed cream of chicken soup
  • 3 large carrots peeled and sliced
  • 3 celery stalks chopped
  • 2 chicken bouillon cubes
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon celery salt
  • 1 cup frozen peas added in the final hour
  • ½ cup heavy cream optional, for extra richness

Method
 

  1. Place the quartered red potatoes in the bottom of your slow cooker. They'll form a nice base for the stew.
  2. Add the chicken pieces, spreading them evenly over the potatoes.
  3. Pour the condensed cream of chicken soup over the chicken and potatoes.
  4. Add the sliced carrots and chopped celery to the slow cooker.
  5. Crumble the chicken bouillon cubes and sprinkle them over the vegetables.
  6. Season with black pepper, garlic powder, and celery salt.
  7. Cover the slow cooker and cook on High for 5 hours, or on Low for 7-8 hours.
  8. One hour before serving, stir in the frozen peas. They'll maintain their bright green color and won't get mushy.
  9. If using, stir in the heavy cream during the last 30 minutes of cooking for an extra creamy texture.
  10. Stir gently to combine all ingredients before serving.