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Crock Pot Chicken Stew with Potatoes

Slow Cooker Chicken Stew with Potatoes

  • Cooking Time:

    6–8 hours
  • Servings:



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)

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”



Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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