Chicken Pot Pie Stew

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horsegirl90222

Prep Time

0
min.

Total Time

3
hr.

Servings

What You Need

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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.)

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Make It

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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.)

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Special Equipment Needed

TBA

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.

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