Crockpot Chicken Stew

5 from 1 vote

Crockpot chicken stew is creamy rich comfort food with barely any work. Just set it and forget it and come home to a delicious, cozy meal the whole family will love.

Prep Time10

Cook Time8

Total Time8 10

Course: Dinner, Soup

Cuisine: American

Servings:

Calories: 485kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

3-4 chicken breasts
1/2 tsp garlic powder
pinch dried oregano
black pepper
1 can cream of chicken condensed soup
1 can cream of mushroom condensed soup
3/4 cup whole milk
2 tsp chicken bouillon base
2 1/2b - 3 cups chicken broth plus more for thinning at the end, if desired
1 cup sour cream at room temperature
6 cups baby/bite sized potatoes Yukon gold or red varieties will both work
2 cups thinly sliced carrots
1 large onion peeled & diced
4 stalks celery thinly sliced
1 cup heavy cream warmed
1 cup frozen peas thawed
1/4 tsp seasoned salt

Instructions

Season the chicken with Italian seasoning, oregano, garlic, and some pepper.
Lightly spray the bowl of the slow cooker with non stick cooking spray, and then place the seasoned chicken breasts in the bottom of it.
Add the potatoes, onion, carrots, and celery around the chicken. Stir gently, if needed, to mix them together a bit.
In a separate mixing bowl add the milk, bouillon, sour cream, cream of soups, and broth. Whisk everything together until the mixture's evenly combined. Pour this mixture evenly out over top of the chicken & veggies.
Cover & cook on low for 8 hours, or until the potatoes are fork tender. The chicken should be ready to fall apart, break it up into small pieces with the back of a sturdy wooden spoon.
Stir in the peas, warmed cream, and seasoned salt. Taste and adjust seasonings, if needed.
Ladle the soup in to bowls, and serve hot with crusty bread or crackers.

Notes

Want more veggies in your stew? Green beans and corn both are delicious additions.
To prevent the dairy additions from curdling, several need to be added in a specific manor. For example, the milk needs to be whole since the higher fat content prevents it. The sour cream should be at room temperature, NOT chilled. The heavy cream needs to be tempered before being stirred in.
To temper the cream, warm it in a small pot on the stove top. Do NOT try to bring it to a boil, just warm it through before stirring it into the finished soup.

Nutrition