Crock Pot Chicken Stew

Yesterday we had a nasty winter storm forecasted.  While we did get the storm it wasn’t as bad as they originally called for. Not to say we didn’t get a sh*tload of snow and very windy conditions, we didn’t get the almost foot of snow they said we would… thankfully.  It is still a mess outside but at least we missed most of it.

With a storm coming, it seemed the perfect day for a pot of stew and a loaf of freshly baked bread. I prepared everything first thing in the morning…. just in case we ended up losing power.  I figured it would be very easy to just switch the plug on the crock pot to the generator if needed and still be able to serve a nice hot, storm worthy dinner!

For a bit of a twist, I added a can of cheddar cheese soup to the stew to add a little bit of cheese flavour to the thick and hearty stew.


Here are my ingredients… well except I forgot to put the minced garlic in the picture and the corn starch I used at the end (optional) to make it a really thick, stick to your ribs sort of stew.

To start, I diced the still partially frozen chicken breasts and placed them in my frying pan with a little bit of olive oil, rosemary, thyme, salt & pepper and the minced garlic, and let the chicken brown while I prepared the veggies.

I washed, peeled and chopped/sliced the vegetables and added them to the bowl of the crock pot with the chicken broth and poultry seasoning.

In a small bowl, I mixed together the flour, cheddar soup and cream, whisking to combine.

I added this mixture to the veggies and broth and mixed it in.

When the chicken was browned and partially cooked I added it to the crock pot too.

I set the crock pot to Low Heat and let it cook for about 6 hours.  NOTE: Optional – mix together 2 tbsp. corn starch with 1/4 cup cold water and add to stew to thicken. I served it with a little bit of grated cheese on top!

Crock Pot Chicken Stew


  • 3 large, boneless, skinless chicken breasts
  • 1 tbsp. olive oil
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • salt & pepper to taste
  • 3 tsp. minced garlic
  • 3 cup chicken broth
  • 2 cups halved baby carrots
  • 3 or 4 mushrooms, sliced
  • 1 small to medium onion
  • 1 yellow pepper
  • 3 or 4 medium potatoes, unpeeled
  • 1 can cheddar cheese soup
  • 5 tbsp. flour
  • 1 cup cream
  • 1 tsp. poultry seasoning
  • 1 tbsp. parsley
  • 2 tbsp. corn starch & 1/4 cup cold water, optional
  • 4 tbsp. grated cheese, optional


  1. Dice chicken breasts and add to frying pan with olive oil, minced garlic, thyme, rosemary and salt & pepper.
  2. Brown chicken pieces over medium high heat.
  3. Wash, peel, slice vegetables and add to bowl of crock pot.
  4. Add chicken broth to crock pot and stir.
  5. In small bowl, whisk together cheddar soup, flour and cream.
  6. Add soup mixture to crock pot and stir to combine.
  7. Add browned chicken to crock pot with poultry seasoning and parsley.
  8. Stir to combine and cook over Low Heat for about 6 – 8 hours.
  9. Optional: Mix together corn starch and cold water and add to stew to thicken.
  10. Serve with a little bit of grated cheese, optional.

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