A hearty, slow cooked chicken stew perfect for a Fall dinner. Best with a side of biscuits!
Prep Time 10minutes
Cook Time 4hours
Total Time 4hours10minutes
1poundboneless, skinless chicken breasts or thighs
Salt and pepper
4medium Yukon gold potatoes
1medium yellow onion
10.5ouncescream of chicken soup
1soup can water
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.
I like to use Yukon gold potatoes. Their skin is so tender that no peeling is necessary.
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.