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chicken pot pie stew
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4.30 from 47 votes

Slow Cooker Healthy Chicken Pot Pie Stew

Chicken Pot Pie Stew in the Slow Cooker combines all of the tastiness of chicken pot pie in an easy and healthy slow cooker version.
Prep Time5 minutes
Cook Time5 hours
Course: Main Course
Cuisine: American
Keyword: fall, healthy, slow cooker, winter
Servings: 6

Equipment

  • 1 Slow Cooker

Ingredients

  • 1 lb. chicken breasts, boneless and skinless
  • 1 large yellow onion diced
  • 3 stalks celery diced
  • 3 carrots diced
  • 3 cloves garlic minced
  • 1 ½ tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3 ½ cups chicken broth / stock
  • 1 bay leaf
  • ⅓ cup frozen corn kernels
  • ⅓ cup frozen pearl onions
  • ⅓ cup frozen peas
  • ½ cup plain Greek yogurt

Instructions

  • Add the chicken, yellow onion, celery, carrots, garlic, salt, pepper, thyme, oregano, and chicken broth to the bowl of a slow cooker and stir to combine.
  • Add the bay leaf, cover, and cook on Low for 4-5 hours, or until the chicken is cooked through and the vegetables are tender.
  • Remove and discard the bay leaf.
  • Remove chicken breast, shred, and set aside.
  • Measure out 1 1/2 to 2 cups of the liquid and contents from the slow cooker and place it in a blender. Puree this until smooth, then return it to the slow cooker. This will serve to thicken the stew. (If you’d like it even thicker, mix 1/2 cup of the liquid with 1 tbsp cornstarch and dissolve into the liquids).
  • Return the cooked, shredded chicken to the slow cooker, followed by the frozen peas, frozen carrots, frozen pearl onions, and greek yogurt.
  • Cover and cook an additional 30 minutes, until the frozen vegetables have heated through. Season to taste before serving.