Recipe: Crock Pot Chicken Stew

The words chicken stew and crock pot are two of my favorite words when paired together. If you try this recipe, you will see why.

If you spend any amount of time here, you will see that I love my crock pot. It is a busy, frugal girl’s best friend, especially one who likes to make dinner for that night in the morning. Many of the recipes I share here I often make in the crock pot, even if the recipe doesn’t specifically say that you can. I have yet to find a recipe that I have thrown in the crock pot that didn’t turn out the same as it does when I make it on the stovetop.

This recipe, however, I have only ever made in the cock pot, so you will have to stick with me there. I love it because it is just a dump everything in there recipe, and I almost always have these ingredients on hand.

It does call for sour cream, but in a pinch I have left it completely out or substituted cream cheese in its place. It is almost as good, but the sour cream does add a nice zing.

I have also thrown the chicken breast in there frozen and cooked that a bit on its own before adding everything else in. I have also thrown in some precooked, pre shredded chicken that I like to keep on hand in the freezer.

As written, this feeds a family of my size with leftovers. For a “normal” sized family, you could cut everything in half.

chicken stew

For this recipe you will need:

  • 1 medium onion
  • 7 medium peeled and cubed potatoes
  • 6 peeled and sliced carrots
  • 16 ounces frozen corn
  • 3-4 chicken breasts
  • 2 cans of cream of chicken soup made according to instructions on can
  • 16 ounces sour cream (can substitute cream cheese)
  • salt and pepper to taste

When your chicken breast is no longer frozen, or if you are using fresh, put into crock pot first. Add onion, potatoes, carrots, and corn in that order. Then mix soup and pour over top.

Cover and simmer on low for 8 hours. About an hour before you would like to serve, add sour cream, or 8 oz. of cream cheese, as listed above. This would also be the point where you would shred the chicken if not already done. Add salt and pepper and let cook another hour or so. Great served with bread.

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