Best 4 Slow Cooker Chicken Pot Pie Stew Recipes

When those chilly nights settle in, there's nothing better than a cozy bowl of chicken pot pie stew. You can't beat this classic comfort food that is loaded with tender chicken, mixed vegetables, and a flavorful broth coated in a creamy, flaky crust. With the help of your slow cooker, you can put together a delicious chicken pot pie stew with less than 15 minutes of prep. If you are looking for a hearty and satisfying dish that the entire family will enjoy, try out our tips and tricks for a creamy chicken pot pie stew that will warm you up on a cold night.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER CHICKEN POT PIE

Slow Cooker Chicken Pot Pie image

This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.

Provided by Beverly Buonaugurio

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 13

Ingredients

2 (10.75 ounce) cans condensed cream of chicken soup
1 ½ cups chopped carrots
1 ½ cups chopped celery
1 yellow onion, chopped
1 cup chicken stock
¼ cup chopped fresh parsley
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds skinless, boneless chicken breasts
1 ½ cups frozen peas
1 ½ cups frozen corn

Steps:

Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
Continue cooking on Low until heated through, about 30 minutes more.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 44.2 g, Cholesterol 130.8 mg, Fat 14.6 g, Fiber 7.4 g, Protein 54.5 g, SaturatedFat 3.9 g, Sodium 2106.2 mg, Sugar 11.7 g

SLOW COOKER CHICKEN POT PIE STEW

Slow Cooker Chicken Pot Pie Stew image

This is a great meal for busy families! It's hearty and easy. Kids love it, too! Serve over split buttermilk biscuits.

Provided by GourmetSoy

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 6h20m

Yield 16

Number Of Ingredients 10

Ingredients

4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables

Steps:

Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 33.7 g, Cholesterol 36.8 mg, Fat 6.9 g, Fiber 4 g, Protein 17.1 g, SaturatedFat 1.9 g, Sodium 1415.6 mg, Sugar 2.6 g

SLOW COOKER CHICKEN POT PIE

Slow Cooker Chicken Pot Pie image

The easiest pot pie recipe ever made right in the crockpot from scratch - no condensed cream of chicken soup here!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 20

Ingredients

1 pound boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1 pound red potatoes, diced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
2 bay leaves
1 cup corn kernels, frozen, canned or roasted
1 cup frozen peas
1 (16-ounce) tube refrigerated buttermilk biscuits
2 tablespoons chopped fresh parsley leaves
3 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup all-purpose flour
2 cups chicken stock
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Pinch of paprika
Kosher salt and freshly ground black pepper, to taste

Steps:

To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste. Lightly coat the inside of a 6-qt slow cooker with nonstick spray. Season chicken thighs with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Add corn and peas during the last 30 minutes of cooking time. Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes. Prepare biscuits according to package instructions. Serve chicken immediately topped with biscuits, garnished with parsley, if desired.

SLOW COOKER CHICKEN STEW

Slow Cooker Chicken Stew image

This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)

Provided by Julesong

Categories Stew

Time 5h

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 lb boneless skinless chicken breast, cut into bite-size pieces
1 lb boneless skinless chicken thighs, cut into bite-size pieces
2 cups mushrooms, halved (I like crimini)
2 cups water
1 cup frozen small whole onions (or 3/4 cup chopped onion)
1 cup celery, sliced, 1/2 inch slices
1 1/2 cups carrots, thinly sliced
1 teaspoon paprika (make sure to use good quality paprika for full flavor!)
1/2 teaspoon salt, to taste
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper, freshly ground, to taste
14 1/4 ounces chicken broth
6 ounces tomato paste
1/2 cup low sodium chicken broth or 1/2 cup vegetable broth
3 tablespoons cornstarch
2 cups frozen green peas or 2 cups frozen edamame soybeans
1 cup cubed extra firm tofu (optional)

Steps:

Combine first 14 ingredients in an electric slow cooker.
Cover with lid and cook on high setting for 4 hours or until carrot is tender.
Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
Re-cover and cook on high-heat setting an 30 additional minutes.
Serve with hot cooked rice.
Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).

Tips:

- For a creamier texture, use heavy cream or half and half instead of milk. - Add a bay leaf or two to the pot for extra flavor. - If you're short on time, you can use pre-cooked chicken or rotisserie chicken. - Don't be afraid to experiment with different vegetables. You could add carrots, celery, peas, or corn. - Serve the stew with a side of crusty bread or mashed potatoes.

Conclusion:

This slow cooker chicken pot pie stew is a delicious and easy meal that's perfect for a busy weeknight. It's also a great way to use up leftover chicken. With just a few simple ingredients, you can have a hearty and comforting meal that the whole family will love. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed.