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Fix-And-Forget Chicken Stew Makes A Great Dinner For Any Time Of Year

Chick Stew Feature 1
We enjoy this different take on stew — starting with chicken instead of beef in the slow cooker. Thick, hearty chicken stew has an amazing flavor that the whole family loves, especially when everyone comes home from a long day at school or work. All it requires is 10 minutes of prep, followed by 8 hours of fix-and-forget cooking. We make this several times a month and it never gets old!

Slow Cooker Chicken Stew

10 minutes prep; 4-8 hours inactive to prepare serves 6


  • 2 cups celery, chopped
  • 2 cups carrots, chopped
  • 8 ounces fresh whole mushrooms, washed and halved
  • 2 1/2 pounds boneless skinless chicken breasts or thighs
  • 1 teaspoon salt
  • 1 cup onion, chopped
  • 1/4 teaspoon garlic powder
  • 3 tablespoons tomato paste
  • 3 cups chicken stock
  • 1/2 cup water
  • 3/4 teaspoon pepper
  • 1 cup corn
  • bacon crumbles, optional
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  1. Arrange celery, carrots, mushrooms, corn and onion in the bottom of a 5-quart slow cooker. Place chicken on top of veggies.
  2. Season generously with salt and pepper and garlic powder.
  3. In a small bowl, combine the tomato paste and chicken stock. Mix together thoroughly.
  4. Pour stock mixture and water into the slow cooker, then cover and cook on low for 8-10 hours (or on high for 4-5).
  5. Once finished, transfer soup to serving bowl and add bacon, optional, and serve hot.

Recipe adapted from Betty Crocker

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