Chicken stew - crockpot recipe

Chicken stew is one of my favorite things to make, crockpot or not. It's easy to put together and the leftovers are great! Also, using leftover chicken is always welcome in any household!

As usual, feel free to spice to your liking and audience! This recipe is spiced up nicely. 

If you decide you want to cook this on the stove top, saute all veggies first and then add the other ingredients.

Chicken stew - slow cooker recipe


1 cup leftover chicken meat, chopped
1 tablespoon olive oil
3 carrots, chopped
3 celery stalks, chopped
1 onion, diced
1 tablespoon thyme
3 russet potatoes, cubed
1 can cream of chicken or mushroom soup OR: 2 tablespoons flour and 2 tablespoons butter
1 cup of chicken broth (increase to 1.5 cups if doing the alternate version)
1 cup of milk (increase to 1.5 cups if doing the alternate version)
1 teaspoon salt
1 teaspoon pepper


Toss the chopped up chicken meat and potatoes into the slow cooker. 

Warm a pan with olive oil, then add the carrots, celery and onion and saute until translucent, about 3-5 minutes (Lazy day? Toss the ingredients in without sauteing). Add thyme into the pan and stir constantly for 1 minute, until fragrant. Scrape this into the slow cooker.

Add soup, broth and milk into the pan and allow to simmer a few minutes. Then, scrape into the slow cooker. Season with salt and pepper.

ALTERNATIVELY (no chicken soup or don't like it!) -  Add 2 tblsps butter into the pan and melt it. Then, add the flour and stir and allow to simmer for 2 minutes, stirring constantly. Then, slowly whisk in the chicken broth and milk. Place into the slow cooker.

Add the salt and pepper and stir.

Turn crockpot to low, and allow to cook for 6-8 hours, or on high for 3-5, depending on the heat of your slow cooker.



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