Slow Cooker Chicken Pot Pie Stew

What is your favorite comfort food? Most people have a tough time answering this question. Not because they don’t have a few recipes waiting on the tip of their tongue – but because it’s so difficult to chose.  

Slow Cooker Chicken Pot Pie Stew

Cheesy macaroni and cheese, hearty chicken and dumplings, and classic pot roast all come to mind. But the dish that sticks out (at least for me personally) is chicken pot pie. The flaky, buttery crust paired with the creamy, chunky filling warms you from the inside out. It’s prime time comfort food.

Slow Cooker Chicken Pot Pie Stew

This slow cooker chicken pot pie stew combines two cold-weather staples – pot pie and stew – into one dish. You get all your favorite chicken pot pie flavors without having to turn on the oven or make pie crust. It’s a win-win.

Slow Cooker Chicken Pot Pie Stew

In your slow cooker crock, stir cream of chicken soup, poultry seasoning, garlic, powder, salt, and black pepper. Then add chicken breasts, frozen peas and carrots, celery, corn, and chopped onion. Stir until the chicken is well coated, then cook on LOW for 7 to 8 hours.

Slow Cooker Chicken Pot Pie Stew

When the chicken is finished cooking, remove it from the crock and shred. Add it back to the crock, stir, and you and your family are ready to eat your way to warmth.

Slow Cooker Chicken Pot Pie Stew

This slow cooker stew is basically a crock full of chicken pot pie filling – and we aren’t complaining. If you’re missing those pieces of crust that fall into the pot pie filling (isn’t that the best?), make a batch of biscuits to serve alongside (or on top like we did). Just make sure you have a few extra to sop up anything the spoon can’t handle. It’s delicious down to the very last drop.

Slow Cooker Chicken Pot Pie Stew

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Slow Cooker Chicken Pot Pie Stew
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  • 1 can (22.6 ounces) cream of chicken soup, undiluted
  • 2 teaspoons poultry seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon coarse black pepper
  • 1 pound boneless, skinless chicken breast halves
  • 1 package (12 ounces) frozen peas and carrots
  • 2 ribs celery, sliced
  • 1 cup frozen corn kernels
  • 1 medium onion, chopped
  • Homemade Biscuits


  1. In a slow cooker crock, stir together soup, poultry seasoning, garlic powder, salt and pepper.
  2. Add chicken, peas, carrots, celery, corn and onion. Stir until chicken is well-coated.
  3. Cover slow cooker and cook on LOW for 7 to 8 hours or until chicken is cooked through.
  4. Remove chicken to a cutting board. Using 2 forks, shred chicken. Transfer shredded chicken back to crock and stir until blended.
  5. Serve with Homemade Biscuits.


Serves 6

slow cooker chicken pot pie stew

Other slow cooker recipes: 

Slow Cooker White Turkey Chili

Slow Cooker Minestrone with Kale & Kielbasa




  1. Avatar

    Why not just cube the chicken before hand…cook for less time?

    • Sarah DiPeppe

      Hi Tory. According to the Test Kitchen, the breast halves take longer to cook and will finish cooking at the same time as the other ingredients. Cubing the chicken could cause overcooked, dry chicken. Hope this helps!

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