~ This chicken stew is so quick and easy with pantry staples and your slow cooker! Tender chicken, potatoes and carrots in a rich and savory, creamy, tomato-based sauce. Seriously delicious comfort food your whole family will love! ~
So, you know that childhood friend? The one you giggled and shared secrets with at recess? And then, the one that moved away in third grade? (We’ll call her Vanessa.)
You’d always kinda wondered how she’d turned out, what happened to her …
Then one day … (No way! What are the chances?!?)
There, right in front of you in the grocery line …
Yep – definitely her! The same happy smile and sparkly eyes (she was always the life of every elementary school sleepover!).
But she’s not the third-grader of your memories. Nope! She’s all grown up (that’s pretty much the way time works, after all) … and she’s better than ever!
That fab cut and color (note to self: who is her stylist??) … those killer-cool boots (where did she score those beauties??) … and that lean, fit physique (Pilates? Marathons? Zumba?? Seriously – she must only eat recipes she finds on Two Healthy Kitchens! 😀 )!
An old friend … all grown up, reinvented, new-and-improved!
Just like this Chicken Stew. (I know … it’s a little bit of a leap from Vanessa to stew, but work with me on this one …)
Seriously. This stew is an old friend of mine that’s gradually been reinvented into something even more wonderful. It started as a crock pot beef pot roast. But over the years, it’s evolved and changed in more ways than I can even remember.
And now here it is, all grown up and better than ever!
Health-ified Comfort Food
This chicken stew is loaded with lots of yummy veggies, waaaaaaay healthier ingredients, and great new flavor components (kinda like Vanessa’s sleek new haircut and those killer boots)! But at its heart, it still strikes the same homey, comforting notes that I loved from the very beginning, back when it was a (third-grade, swingset-loving) beef pot roast recipe.
Incredibly tender, fall-apart chicken is nestled in a rich, creamy, tomato-based sauce. (Hint … you’re seriously gonna want some hearty, whole-grain bread to mop up every last drop of this delicious sauce. It’ll save you the embarrassment of licking your plate!) Plus, there are potatoes, sweet carrots, and savory bits of onion and tomato.
Oh my goodness, it makes me happy just thinking about it! (Old friends are like that.)
Stew is comfort food at its best, perfect for cold winter nights. It’s even better when it magically cooks all by itself in your slow cooker, while you go do something more exciting (like scouring the Internet for killer-cool boots!).
You’ll love this. So easy. So quick to throw together in the morning. So warm-you-up and give-you-a-hug comforting.
No doubt, you’re already adding these ingredients to your grocery list, but stick with me for just one more second while I give you some tips for the best chicken stew ever:
The Perfect Veggies for This Chicken Stew
You may be wondering why we didn’t use fresh veggies. I know … you expect fresh, vibrant produce from THK! But there’s a reason. Actually, a couple of really good reasons.
We’ve tested this recipe so many different ways, including with fresh veggies, like fresh diced onions. As with many of our crock pot recipes, though, we find that frozen vegetables actually work best here. (Remember this discussion from our Crock-Pot Creamy Chicken Corn Chowder?) Frozen veggies meld and soften better than fresh, and you don’t end up with still-crunchy bits of onions or overly tough carrots, especially if you’re cooking this stew towards the shorter end of the suggested time frame.
And don’t worry – research is finding that frozen vegetables are generally at least as nutritious as their fresh counterparts, and sometime even more nutritious. (You can read more about that here or here.)
And fresh red skins? Yep – we tested this recipe with fresh potatoes, too. It worked fine, but really wasn’t any more delicious than when we used much-faster canned potatoes. You can try using fresh potatoes if you prefer, but here’s the other reason we don’t spec fresh veggies in this recipe:
The bonus for busy families! You can keep most everything you need for this stew recipe on hand, so you can throw it together at a moment’s notice! Believe me – I’ve done it! (And psssst … if you love throw-together slow cooker recipes, be sure to check out the whole list of Our Best Slow Cooker Chicken Recipes Ever, that’ll definitely make your life easier!)
All right! Now you’re ready to grab that shopping list and head to the grocery store! (And who knows … you just might see Vanessa!).
P.S. All Vanessas appearing in this post are entirely fictitious and any resemblance to Vanessas real or imagined is purely coincidental. I never had a best childhood chum named Vanessa, although if I did, I’d for sure want to rediscover her at the grocery store and share some of this stew with her while I admired her cool boots.
Creamy Crock Pot Chicken Stew with Potatoes, Carrots and Tomatoes
This chicken stew is so quick and easy with pantry staples and your slow cooker!
- 2 pounds boneless, skinless chicken breasts
- 2 teaspoons kosher salt
- 2 (15-ounce) cans new potatoes, drained (large potatoes cut in half or quarters)
- 1 (16-ounce) bag frozen, crinkle-cut carrot coins (see note)
- 2 cups frozen diced onions (see note)
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 1 (14.5-ounce) can organic chunky tomato bisque (we use Amy's Organic)
- 1 (14.5-ounce) can organic cream of mushroom soup (we use Health Valley Organic)
- 1 tablespoon cornstarch
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon balsamic vinegar
- Place chicken in bottom of slow cooker and sprinkle evenly with salt.
- Add potatoes, carrots, and onions.
- Next, add diced tomatoes, tomato bisque, mushroom soup, cornstarch, soy sauce, and vinegar. Stir this top layer through just a bit to combine. (It's ok if it mixes a little with the veggies underneath as you do this).
- Cook on low (6-8 hours) or on high (4-6 hours).
- Remove chicken from slow cooker and dice or shred. Then return chicken to slow cooker and stir back into stew. (Alternately, to serve more quickly, you can spoon chicken directly onto plates, allowing people to cut it into pieces as they eat.)
Frozen vegetables: Just as we did in our recipes for Crock Pot Corn Chowder with Chicken and Bacon and Crock Pot Italian Wedding Soup, in this recipe, we prefer to use frozen diced onions (and also frozen carrots) for two reasons. Of course, it saves the step of chopping the vegetables yourself, and allows you to keep ingredients for this recipe on hand for last-minute meals. More importantly, however, the frozen vegetables become softer in the slow cooker and meld better into the stew, especially when cooking this stew quickly.
Nutrition Information:Yield: 11 1/2 servings Serving Size: 1 cup
Amount Per Serving: Calories: 254Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 70mgSodium: 578mgCarbohydrates: 26gFiber: 4gSugar: 5gProtein: 29g
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.
This recipe was loosely inspired by the So-Easy Slow-Cooker Pot Roast recipe I found years ago in the Gooseberry Patch Super-Fast Slow Cooking cookbook.
52 thoughts on “Creamy Crock Pot Chicken Stew with Potatoes, Carrots and Tomatoes”
I don’t have a lot of chicken stew recipes so I’m excited to try this!
I think you’ll really enjoy it, Leslie. My family loves this chicken stew – plus, with lean chicken breasts, it’s healthier than typical beef stews, too! If you have a moment – please do pop back and let me know how it goes. ~Shelley
Oh this is so up my street! Looks absolutely delicious, I’ll definitely be giving it a go, especially now the temperature has dropped so quickly in the UK!
It really is a yummy chicken stew – I just made it again a week or so ago. It’s just true, easy comfort food – definitely perfect as the weather gets cooler! My brother and his family live in the UK, too BTW! ~Shelley
Time to get the crock pot out!!
Thanks for the recipe reminder THK!
Our pleasure! 😀 This chicken stew is definitely the perfect comfort food meal for a chilly January day! ~Shelley
For those of us who count calories can you list how many calories this meal has please.
I made this today and it’s not bad but it tastes a little bland. Are there any herbs or spices you can recommend that would give it more flavor? Thyme maybe? Or cumin?
Oh no, I’m surprised and so sorry to hear that you found this bland. Let me see what I can do to help! First, I’m just curious what brands of bisque and mushroom soup you used? That could possibly make the difference, as sodium levels (and, therefore, the level of “blandness”) can vary widely between brands. But regardless, the first things I would try would actually be to pump up the existing flavors with just a tad more soy sauce and balsamic. The soy sauce will also add salt, which honestly is probably what you’re finding to be lacking if it seems bland. I hate to suggest adding too much salt, but people’s perception of saltiness can vary a lot, and that’s often what leads to a perception of blandness, so you could also just try adding a bit more kosher salt. Go slowly, maybe 1/4 teaspoon at a time, stirring it in very well and tasting before adding more so that you don’t go too far and end up ruining it. You could also try adding a bit of freshly ground pepper to give it a bit of kick. In terms of herbs – you could definitely play around with whatever you like, but I think your suggestion of thyme is an excellent idea. In addition, I adore rosemary, and I think that would be lovely here, too – but dried rosemary would probably be better added at the beginning next time around, rather than at the end. If you happen to have fresh rosemary on hand (lucky you!), you could finely mince a bit of fresh and add that now, at the end. I hope all of this helps you out!! Good luck! 🙂 ~Shelley