Slow Cooker Poor Man’s Chicken Stew

A simple, budget-friendly slow cooker meal made with tender chicken, potatoes, and vegetables in a flavorful broth.

Ingredients

• 4 boneless, skinless chicken thighs or breasts, cut into chunks
• 4 medium potatoes, peeled and diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 small onion, diced
• 3 cups chicken broth
• 1 can (10.5 oz / 300 g) cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 1 cup frozen peas (optional)
• 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)

Instructions

1. Place the potatoes, carrots, celery, and onion in the bottom of the slow cooker.
2. Add the chicken pieces on top of the vegetables.
3. In a bowl, whisk together the chicken broth, cream of chicken soup, garlic powder, thyme, paprika, salt, and pepper.
4. Pour the mixture over the chicken and vegetables.
5. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is tender and the vegetables are cooked through.
6. Stir in the frozen peas during the last 20–30 minutes of cooking.
7. For a thicker stew, mix the cornstarch and water together and stir into the stew. Cook for an additional 15–20 minutes.
8. Serve hot with crusty bread or biscuits.

Tips

• Chicken thighs provide more flavor and stay juicy during slow cooking.
• Add corn, green beans, or mushrooms for extra vegetables.
• Leftovers can be refrigerated for up to 3 days and reheat well.

Prep Time: 15 minutes
Cook Time: 6–8 hours on Low
Servings: 6