Slow Cooker Chicken Pot Pie Stew

This is a great meal for busy families! It’s hearty and easy. Kids love it, too! Serve over split buttermilk biscuits.

Step: 1

Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.

Step: 2

Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

Per Serving: 263 calories; protein 17.1g; carbohydrates 33.7g; fat 6.9g; cholesterol 36.8mg; sodium 1415.6mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.