Susan's Chicken Stew

Susan Feliciano


This tastes just like chicken pot pie, but has way fewer carbohydrates, for those of us who watch those. For those of us who don't, you could eat it with biscuits or homemade bread.
I got this concept from an episode of Rachel Ray, but the recipe is mine.

I really like the new Campbell's Cream of Chicken with Herbs soup. And I've fallen in love with my "Herbs de Provence" blend. I found this at Earth Fare. It's salt-free, and the brand is The Spice Hunter. It's just a blend of thyme, marjoram, rosemary, basil, fennel, sage, and French lavender. Just a pinch really kicks up an omelet!


★★★★★ 3 votes

20 Min
6 Hr


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1 1/2 lb
chicken breasts, thighs, legs (boneless). may use bone-in, but should be 2+ pounds
3 medium
red potatoes
1/2 medium
2 stick
4 medium
3 - 4 c
chicken stock
2 can(s)
cream of chicken herb seasoned soup
1 Tbsp
herbs de provence seasoning
1 c
frozen peas
salt and pepper to taste

How to Make Susan's Chicken Stew


  • 1Cut chicken into bite-sized pieces. Peel and cube potatoes. Chop onion. Trim and slice celery and carrots.
  • 2Place chicken, vegetables (except peas), and chicken stock into a LARGE slow cooker. Stir in the soup and the Herbs de Provence seasoning.
  • 3Cover and cook on low at least 6 hours.
  • 4One hour before done, stir in the green peas. Cover and continue to cook. Taste for seasoning and add salt and pepper before serving.
  • 5CALORIES: 305. FAT: 7 G. CARBOHYDRATE: 22 G. PROTEIN: 37 G. VITAMIN A: 140%. VITAMIN C: 19%. CALCIUM: 6%. IRON: 14%.

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About Susan's Chicken Stew

Course/Dish: Chicken Soups

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