Crock-Pot Chicken Stew
A hearty and comforting crock-pot chicken stew packed with tender vegetables, creamy soup, and flavorful chicken, perfect for cozy family dinners or meal prep.
Ingredients
- 2 (10 3/4 oz.) cans condensed cream of chicken soup ⓘ
- 2 cups diced potatoes ⓘ
- 2 cups diced butternut squash ⓘ
- 1 onion, chopped ⓘ
- 2 carrots, chopped ⓘ
- 1 cup frozen corn ⓘ
- 2 ribs celery, chopped ⓘ
- 6 skinless chicken thighs (2 1/2 lb.) ⓘ
- 3 tablespoons flour ⓘ
- 1/4 cup water ⓘ
- 3 tablespoons sour cream ⓘ
- 1 cup frozen peas ⓘ
- 2 tablespoons parsley ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
Instructions
- In a crock-pot, combine the condensed cream of chicken soup, diced potatoes, butternut squash, chopped onion, chopped carrots, chopped celery, frozen corn, salt, and pepper.
- Place the skinless chicken thighs on top of the mixture, bone side up, and cover with some of the soup mixture.
- Cook on low for 6 to 7 hours until the chicken is tender.
- Remove the chicken from the crock-pot, then remove meat from the bones.
- Return the shredded chicken to the crock-pot and stir in the sour cream, frozen peas, and parsley.
- Cook for an additional 15 minutes on low to heat through before serving.
Nutrition & Diet Analysis (per serving)
565
kcal
28% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Low-fat
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).