Turn away from your computer and run (don’t walk) in to your kitchen to make this dish. Wait, come back and print a copy of the recipe first! You’ll need that.
Slow Cooker Chicken Pot Pie Stew. Do I have your attention? Is your mouth watering as mine was when my friend Erika told me about this? SO GOOD!
As with any recipe I try, I never truly follow directions. Cause that is how I roll. See below in red for my edits.
4 large skinless, boneless chicken breast halves, cut into cubes. Or be lazy and throw in frozen chicken breasts I like did. When you stir it up at the end, they’ll break apart.
10 medium red potatoes, quartered. Peel those bad boys.
1 (8 ounce) package baby carrots. I’m not a baby carrot fan, so I diced up some “mommy” carrots I had in the fridge.
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup. Ick, can’t do this. No clue where my aversion to “cream of blank” soup comes from, but I avoid using it in anything. See below for my notes on how to work around this if you also share my weird aversion.
6 cubes chicken bouillon. I just used enough chicken broth to cover everything in the crockpot
2 teaspoons garlic salt. I used minced garlic instead. I just eyeballed it and didn’t really measure it.
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables. Left out, but added about a cup of peas.
1.Combine the chicken, potatoes, carrots, celery, chicken soup (ewwwww), chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
2.Stir the frozen
mixed vegetables peas into the slow cooker, and cook 1 hour more.
3. Melt 1/3 cup of butter of medium heat in heavy saucepan. Add diced onion and saute until translucent. Stir in 1/3 cup of flour and mix until it becomes pasty (like a paste. Not like my complexion). Then add 2/3 cup of milk and cook for a few min. Add to crockpot and mix in to incorporate.
4. Serve over biscuits.
5. Slip in a delicious food coma.