• 1.5 lbs. Boneless, Skinless Chicken Breasts
  • 3 Small Red Potatoes, chopped (no need to peel)
  • 2 Medium Sweet Potatoes, peeled and chopped
  • 2 Carrots, chopped
  • 1 Lg. Yellow Onion, sliced
  • 28 oz. Italian Seasoned Diced Tomatoes
  • 1 c. Chicken Stock
  • 1 tsp. Smoked Paprika
  • 1 tsp. Coarse Salt
  • 1/4 tsp. Allspice
  • 1/2 tsp. Pepper
  • 4 oz. Chopped Mushrooms
  • 1/4 tsp. red pepper flakes (optional)

Pin It

I made this for the first time several years ago, and now I make Slow Cooker Chicken Stew with Potatoes, every fall. I love the blend of the flavors and delicious veggies!  It’s the perfect warm-up for a crisp fall day.

  1. Layer ingredients in a 6-Quart Slow Cooker in this order: Potatoes, Sweet Potatoes, Carrots, Onions, Chicken breasts, Mushrooms, tomatoes and all seasonings, and finally, broth.
  2. Cover. Cook on Low for 6 to 8 hours.
  3. Remove chicken and shred with two forks.  Place back in slow cooker and stir.
  4. Add more broth if stew is too thick for your liking.
  5. Serve immediately with fresh, crusty bread.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites