Slow Cooker Chicken Pot Pie Stew

This creamy slow cooker chicken pot pie is a great meal for busy families. It's a hearty stew that's so comforting served with buttermilk biscuits instead of a crust. Kids love it, too!

Prep Time:

20 mins

Cook Time:

6 hrs

Total Time:

6 hrs 20 mins

Servings:

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 16 servings

10 medium red potatoes, quartered
4 large skinless, boneless chicken breast halves, cut into cubes
2 (26 ounce) cans condensed cream of chicken soup
1 (8 ounce) package baby carrots
1 cup chopped celery
6 cubes chicken bouillon (Optional)
1 tablespoon 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

Directions

Combine potatoes, chicken, condensed soup, carrots, celery, bouillon, pepper, garlic salt, and celery salt in a slow cooker; cover and cook on High for 5 hours.

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Stir in frozen mixed vegetables; continue to cook on High for 1 hour more.

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Serve hot and enjoy!

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Nutrition Facts (per serving)

256	Calories
7g	Fat
33g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 256
% Daily Value *
Total Fat 7g	9%
Saturated Fat 2g	10%
Cholesterol 33mg	11%
Sodium 986mg	43%
Total Carbohydrate 33g	12%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 15g	30%
Vitamin C 16mg	17%
Calcium 46mg	4%
Iron 3mg	14%
Potassium 828mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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