Slow Cooker Chicken Stew

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours

Yield: 4 servings

A hearty, slow cooked chicken stew perfect for a Fall dinner. Best with a side of biscuits!

Ingredients

• 1 lb. boneless, skinless chicken breasts or thighs
• 1/4 tsp. poultry seasoning
• Salt and pepper
• 2 tblsp. flour
• 2 tblsp. oil
• 4 medium Yukon gold potatoes
• 2 stalks celery
• 4 medium carrots
• 1 medium yellow onion
• 1/4 cup fresh parsley
• 1 can cream of chicken soup
• 1 soup can water
• 1/2 tsp. dried thyme

 

 

Instructions

1. Cut the chicken into bite-sized pieces (roughly 3/4”). Sprinkle with poultry seasoning, salt, and pepper to taste. Heat the oil in a pan over medium to medium-high heat. Add the chicken, working in batches if necessary to avoid crowding the pan, and cook until lightly browned on all sides. Place the chicken in a slow cooker.
2. Cut the potatoes and celery into roughly 3/4” inch pieces and add to the cooker. Peel the carrots and cut them into similarly sized pieces. Do the same with the onion. Roughly chop the parsley and add it into the slow cooker with all the vegetables and the chicken.
3. In a small bowl, combine the cream of chicken soup with water, salt, pepper, and thyme. Pour over chicken and vegetables in the cooker.
4. Cover and cook on high for 4-5 hours. Serve with a side of biscuits.

 

 

Notes

Use Yukon gold potatoes. Their skin is so tender that no peeling is necessary.

Substitute fresh herbs for dried. Dried herbs are more potent, so when using fresh, use about three times more than dried.

Boneless, skinless thighs also work very well in this recipe. Use whatever you have on hand!

This recipe easily doubles to accommodate larger families.

Photo and Recipe Source

Slow Cooker Chicken Stew