Slow Cooker Chicken Pot Pie Stew Recipe

More Recipes Like This See all

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

Reviews More Reviews

Most Helpful Positive Review

Jun 04, 2009

Just by reading this recipe I knew I was not going to add any salt to it. Ended up putting in garlic, pepper, and fresh basil. Also, instead of any buillon I added a can of chicken broth. I know the potatoes would have been good, but I put in wheat egg noodles. Also added onions and mushrooms. I will try the potatoes next time. Very easy, creamy and yummy.

—Autumn

See full review »

Most Helpful Critical Review

Jun 01, 2009

I found both things to like and things that could be improved with this recipe. On the plus side, the chicken came out wonderfully and very moist, and the potatoes were also delicious and made the stew very filling. The preparation was also extremely simple; the most time-consuming part was cubing the chicken. That said, even having left out the celery salt (which I didn't have), I found this stew much too salty. This coming from a guy who considers salt to be its own food group; I put it on virtually everything. In retrospect, I think that the only problem was that 6 bouillon cubes is far too much. I ended up adding two cups of whole milk to try and mellow it out without hurting the creaminess, which did help somewhat. But the bouillon just ended up giving the whole thing that salty, artificial chicken flavor, like eating a packet of ramen flavoring. If I were to make this again I'd use maybe 1 or 2 cubes of the bouillon, if any at all. The condensed soup and the chicken breasts are probably enough chicken flavor by themselves, especially if you leave a little bit of the chicken fat on the breasts. Then just salt to taste.

—Gawdzilla

See full review »

342 Ratings

See other versions of this recipe!

Feb 17, 2010

HELPFUL HINTS TO MAKE THIS 5 STARS: This is a recipe that can be changed 100 different ways and still turn out good. Important thing to note is you absolutely positively do not need to add the bouillon cubes. Well, let me rephrase... 1 chicken bc does taste fine w/o being salty when you add the potatoes. If I use grand biscuits which I recommend to serve with this, I do not add potatoes. Kinda overdone on the carbs. If I do add potatoes, DEFINITELY add 1 can of chicken broth and this is the only time I would consider adding a tsp of garlic salt to flavor the potatoes a bit. I added lots of fresh garlic. You also can omit the celery and baby carrots if you don't have them. My bag of mixed veggies always have carrots in them. The black pepper should really be reduced to 1/2t unless you like tasting black pepper in every bite. I also recommend adding 2-3t of mrs. dash or equivalent or it will be very bland as the chicken has no flavor. If you use frozen chicken breasts, just add 1 more hour to the cooking time. This tastes wonderful. Can also be served over noodles. :) Oh, and I always cook this in the crockpot on low not high. My thawed chicken is always done in 4-5 hours on low, and I found the frozen veggies needed 1.5 to get soft.

—Chef Joy

See full review »

Oct 14, 2009

The was really excellent, with a few small changes. As others suggested, I omitted the bouillon and used 1 can of low-sodium chicken broth. I also combine about 1/4 cup flour with some water and added to the dish during the last 15 minutes of cooking. Turned out nice and thick to spoon over our biscuits! I will definitely be keeping this recipe for the next time we want chicken and biscuits!

—jill_momof3

See full review »

May 21, 2009

My family loved this I did put only 1 tsp pepper not the 1 TBS.

—momof3boys

See full review »

Aug 19, 2009

This is exactly what the name says - the filling of a chicken pot pie. As far as that goes it was pretty good. I made it exactly as the recipe said. But for me and my family one of our favorite things about a chicken pot pie is the crust so I served it over biscuits which turned out pretty good. I guess if it weren't named "Chicken Pot Pie Stew" one might call it a thick chicken soup. And it does make A LOT! My crock pot was almost overflowing by the time I got all the ingredients in it.

—Lesa Lee

See full review »

Oct 13, 2009

This was really yummy!! I have blood pressure problems so I skipped out on the celery and garlic salt, and boulion cubes - and used plain garlic, a big family sized can of cream of chicken soup, and one small can of cream of celery soup! I also just added the potatoes, a chopped onion, bag of frozen veggies, ground pepper and herbs!! Very good! Very easy!! Will for sure make many times over!! Thank you!!

—Jenna

See full review »

Aug 04, 2009

I changed it up a bit...I only added 2 bouillion cubes, added 1 can cream of celery, 1 can cream of mush, 2 cans cr of chicken, then added green beans instead of the mixed veggies. I served it over biscuits... very yummy!!

—Sara

See full review »

ADVERTISE WITH US

Nutrition

Calories
263 kcal
13%

Carbohydrates
33.7 g
11%

Cholesterol
37 mg
12%

Fat
6.9 g
11%

Fiber
4 g
16%

Protein
17.1 g
34%

Sodium
1416 mg
57%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Chicken Pot Pie Stew

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 263
Calories from Fat: 62

% Daily Value *
Total Fat 6.9g 11 %
Saturated Fat 1.9g 10 %
Cholesterol 37mg 12 %
Sodium 1416mg 57 %
Potassium 849mg 24 %
Total Carbohydrates 33.7g 11 %
Dietary Fiber 4g 16 %
Protein 17.1g 34 %
** Sugars 2.6g
Vitamin A 72 %
Vitamin C 25 %
Calcium 7 %
Iron 29 %
** Thiamin 15 %
** Niacin 68 %
Vitamin B6 26 %
Magnesium 19 %
Folate 24 %

* 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.