Super Easy Slow Cooker Chicken Stew

Amy Herald


Fun Fact: According to Smithsonian Magazine, chickens were likely the first domesticated bird, but for the purpose of cockfights, not food.


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5 Min
4 Hr
Slow Cooker Crock Pot


  • 4
    boneless, skinless, chicken breasts
  • ·
    salt & pepper to taste
  • 1/4 c
    (1/2 stick) butter
  • 1 small
    onion, chopped
  • 2 medium
    carrots, scraped and diced
  • 2 stalk(s)
    celery, diced
  • 1 can(s)
    chicken broth
  • 2 can(s)
    cream of chicken soup
  • 1/2 c
    frozen peas
  • 1/2 c
    frozen corn
  • ·
    hot cooked biscuits, rice, egg noodles or mashed potatoes
  • 2-3 Tbsp
    fresh, chopped parsley

How to Make Super Easy Slow Cooker Chicken Stew


  1. Place chicken breasts in slow cooker. Sprinkle with salt & pepper. Top with pats of butter equaling to 1/4 cup.
  2. Add carrots, celery and onion to pot. Pour in 1 can chicken broth. Stir in 2 cans cream of chicken soup.
  3. Slow cook on high for 4 hours or on low for 8 hours.
  4. Remove chicken to plate. Shred chicken and add back into slow cooker along with frozen peas and corn. Slow cook another 20 minutes or until frozen peas and corn are thawed and hot.
  5. Serve over hot biscuits, egg noodles, white rice, or mashed potatoes! Sprinkle with a bit of fresh parsley before serving!

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