When I was contacted recently by the nice folks at General Mills about creating an entree that would be perfect for serving with Pillsbury’s Grands Frozen Buttermilk Biscuits, I knew right away that it would be a stew. A chicken stew. I just can’t think of anything more welcome during the Fall season than warm biscuits and stew. I also wanted it to be easy to put together and a recipe that the whole family would enjoy. That’s how this Slow Cooker Chicken Stew came to be.
Before the recipe, just a word about these biscuits. I’ve tried a lot of frozen biscuits in my time, but these are without a doubt the closest I’ve ever found to a homemade buttermilk biscuit. If I didn’t know they were frozen, I’d swear they were made from scratch. And that’s the truth.
You can prep all the ingredients for this stew in just a few minutes. Then pop it all in your slow cooker, set it and forget it. When you arrive home from work or a day running errands, this hearty chicken stew will be waiting for you. All you need to do is cook up a few Grands Frozen Buttermilk Biscuits and dinner is ready.
[clickToTweet tweet=”A hearty, Slow Cooker Chicken Stew perfect for a fall dinner.” quote=”A hearty, Slow Cooker Chicken Stew perfect for a fall dinner.”]
Start by cutting the chicken into bite-sized pieces. Then sprinkle it with poultry seasoning, salt, and pepper. Toss it in a little flour and brown the pieces in a skillet. Transfer the chicken to your slow cooker.
Prepare the vegetables. Peel the carrots and wash the potatoes and celery. Cut everything into pieces about the same size as the chicken. Do the same with the onion. Roughly chop the parsley. Add all the veggies into the slow cooker.
In a small bowl, combine the cream of chicken soup, water, salt, pepper, and thyme. Pour the mixture over the chicken and vegetables in the slow cooker.
Cover and cook on high for 4-5 hours.
Serve with a side of biscuits!
Note: I am required by FTC rules to disclose to you readers that I will receive compensation from General Mills for this post. However, all opinions are strictly my own. Always have been. Always will be.
- 1 lb. boneless, skinless chicken breasts or thighs
- 1/4 tsp. poultry seasoning
- Salt and pepper
- 2 tblsp. flour
- 2 tblsp. oil
- 4 medium Yukon gold potatoes
- 2 stalks celery
- 4 medium carrots
- 1 medium yellow onion
- 1/4 cup fresh parsley
- 1 can cream of chicken soup
- 1 soup can water
- 1/2 tsp. dried thyme
- Cut the chicken into bite-sized pieces (roughly 3/4”). Sprinkle with poultry seasoning, salt, and pepper to taste. Toss the seasoned chicken pieces with the flour.Heat the oil in a pan over medium to medium-high heat. Add the chicken, working in batches if necessary to avoid crowding the pan, and cook until lightly browned on all sides. Place the chicken in a slow cooker.
- Cut the potatoes and celery into roughly 3/4” inch pieces and add to the cooker. Peel the carrots and cut them into similarly sized pieces. Do the same with the onion. Roughly chop the parsley and add it into the slow cooker with all the vegetables and the chicken.
- In a small bowl, combine the cream of chicken soup with water, salt, pepper, and thyme. Pour over chicken and vegetables in the cooker.
- Cover and cook on high for 4-5 hours. Serve with a side of biscuits.
Substitute fresh herbs for dried. Dried herbs are more potent, so when using fresh, use about three times more than dried.
Boneless, skinless thighs also work very well in this recipe. Use whatever you have on hand!
This recipe easily doubles to accommodate larger families.
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Other chicken stew recipes you might enjoy from around the internet:
- Mediterranean Chicken Stew from The Kitchn
- Katie’s Chicken Curry Stew from $5 Dinners
- Autumn Chicken Stew from Gimme Some Oven
- 5 Twists on Comforting Chicken Stew from foodiecrush
- Chicken Stew with Beer from Healthy and Gourmet
What I was up to…
- One year ago: Egg Custard Pie
- Two years ago: Black Walnut Pumpkin Bread
- Three years ago: Pico de Gallo