Chicken Pot Pie Stew

View All Images Add a Photo

horsegirl90222

Prep Time

0
min.

Total Time

3
hr.

Servings

What You Need

Showing deals in Winnetka, IL 60093

Show Deals

Change Zip

1 lb. cooked chicken breast, cut in medium strips
2 cans cream of potato soup
1 can cheddar cheese soup
1 can sliced carrots, drained
1 can green beans, drained
1 can sweet peas, drained
1 can whole or diced tomatoes, drained
1 can sweet corn kernels, drained
Pepper and spices to taste
Optional: Garnish with shredded cheese
Serve with your favorite bread (cornbread, biscuits, French, etc.)

Select All

Add To Shopping List

Make It

Tap or click steps to mark as complete

Cook chicken breast strips quickly on the stove if not using ready-made strips.
Turn a slow-cooker/crock pot on high. Layer ingredients, starting with cream of potato and cheddar cheese soup, then chicken breast strips, then the vegetables.
Leave in slow-cooker for about 2 1/2 to 3 hours, stirring occasionally.
When ready to serve, add desired spices to taste and garnish with shredded cheese for added flavor. Serve with your favorite kind of bread (cornbread, biscuits, French, etc.)

Add to Recipe Box

View Recipe Card

Notes

I came up with this one Sunday afternoon during my sophomore year of college because I had a lot of canned vegetables in my cupboard and some leftover chicken breast. It's very easy to modify to suit your particular taste buds (for example, my roommate is vegetarian so I could always just take out the chicken strips). Depending on your particular slow-cooker, you may need to adjust how long you leave it on high. To keep it warm before/throughout dinner, you can turn it down to medium or low as well.

Ratings & Reviews

Flag As Inappropriate