Ingredients for Crock Pot Chicken Veggie Stew
- Chicken Breast Tenders
- Cream Of Chicken Soup
- Cream Of Celery Soup
- 1 cup water
- Potatoes
- Baby Carrots
- Celery Rib
- White Onion
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Crock Pot Chicken Veggie Stew? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Crock Pot Chicken Veggie Stew
- In your crock-pot, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of chicken soup, and 1 cup of water until completely smooth.
- Add 1.5 lbs boneless, skinless chicken breasts, 2 medium potatoes (peeled and cubed), 1 large onion (chopped), 2 carrots (chopped), 1 cup of frozen peas, 1 cup of frozen corn, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Ensure potatoes are evenly distributed at the bottom of the crock-pot.
- Cook on low for 6-8 hours or on high for 4-6 hours, or until chicken is cooked through and vegetables are tender.
- Before serving, shred the chicken with two forks directly in the crock-pot. Stir to combine all ingredients thoroughly.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
27g
Fat
12g
Carbs
21g
