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Simple Chicken Stew

This comforting slow-cooker stew was one of my husband's experiments that turned out to be one of our favorite Sunday dinners. —Amy Dulling, Rockwood, Tennessee
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    2 servings


  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup water
  • 1/2 pound boneless skinless chicken breast, cubed
  • 1 large potato, peeled and cubed
  • 2 medium carrots, sliced
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon poultry seasoning


  • In a 1-1/2-qt. slow cooker, combine all ingredients.
  • Cover and cook on low for 6-7 hours or until chicken and vegetables are tender.
Nutrition Facts
1-1/2 cups: 427 calories, 6g fat (2g saturated fat), 75mg cholesterol, 834mg sodium, 62g carbohydrate (11g sugars, 6g fiber), 30g protein.

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Average Rating:
  • cheriinil
    Dec 13, 2017

    This is an easy and great recipe. Highly recommend this recipe.

  • edlou
    Feb 24, 2013

    After 4 times making this recipe I still get raves and I ALWAYS have an empty slow cooker

  • susnan
    May 6, 2012

    I didn't have time to use the slow cooker for this dish, so I cooked it stove top. I increased the water and cooked the vegetables (adding chopped celery) in the bouillon, poultry seasoning and water for about 15 minutes. Then I added chicken which I had precooked and the soup and simmered for about 1 hour. My husband loved it.

  • jabuckly
    Nov 9, 2010

    Can't believe how easy this was to make. My husband and I agree that it needs celery and thyme.

  • edlou
    Sep 16, 2010

    My first slow cooker recipe and it came out GREAT,will cook it again Thanks!!!!!

  • apage4life
    Mar 23, 2009

    I was looking for a recipe for chicken stew and thought this one seemed easy enough. It was pretty delicious!

  • lssrls
    Dec 11, 2008

    I agree, great recipe. I also added green peas. Delicious

  • chilipepper99
    Feb 12, 2008

    Wonderful! Since I love leftovers, I doubled the recipe and cooked it in a 4-qt. slow cooker and added a half-cup of frozen green peas.