Crockpot Chicken Stew

Crockpot Chicken Stew


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Your guests won't stop talkingĀ once they try your homemade chicken stew.

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Time needed

10 min preparation + 8-10 hour cooking

Serving Size / Yield

6-8 servings


  • 1 whole, cut-up chicken, fat removed
  • 1 lb. baby carrots
  • 3 large potatoes, cubed
  • 1 large sweet onion, very thinly sliced
  • Ground pepper
  • 1/4 tsp. thyme
  • 1/4 tsp. basil
  • 1/4 tsp. oregano
  • 1 can low-fat cream of chicken soup
  • 1 Tbs. Worcestershire sauce (optional)

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Place half of the vegetables in the crockpot, then add the chicken pieces. Mix the spices and sprinkle evenly over the chicken. Add the remainder of the vegetables and top with the soup. Cover and cook on low for 8 to 10 hours, or until chicken is tender and the vegetables are done. Remove the chicken with a slotted spoon and remove from bones.

Replace the chicken back and stir, and then serve.NOTES: You can also substitute boneless chicken--about 3 lb. Then just cut it up for shred at the end. Thighs or breasts will work.

Reviews (2)

  • When I cooked the vegatables, I added about 3 cups of water and chicken boullion to start them off. After simmering on high for 4 hours, I removed about 1-1/2 cups of this chicken broth. THEN I added the chicken and soup. I only had Cream of Mushroom soup on hand which substituted just fine. I cooked this on low for about 1 hr - all in the crockpot. Came out great. Even my 3 yr old gobbled it up. BTW, I used Yukon potatoes - SUPER!

    Flag as inappropriate momlb1  |  July 15, 2009

  • I guess I should add that I used leftover, cooked chicken!!

    Flag as inappropriate momlb1  |  July 15, 2009

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