Slow Cooker Chicken Pot Pie Stew
Total Time: 5 hours 20 minutes
Hands-On Time: 20 minutes
Cook Time: 5 hours

Yield: 6 servings

Level: Easy
  • 4 tablespoons extra virgin olive oil
  • 1 pound organic pastured (grass fed) skinless boneless chicken breasts, fat trimmed, roughly chopped
  • 3 cloves garlic, minced
  • 1 medium onion, roughly chopped
  • 2 bay leaves
  • 3 large carrots, roughly chopped
  • 4 large celery ribs, roughly chopped
  • 2 medium russet potatoes, roughly chopped
  • 2 teaspoons dried thyme
  • 2 teaspoons dried ground sage
  • ½ cup dry white wine
  • 2 cups organic vegetable broth
  • ⅔ cup frozen green peas
  • Salt and freshly ground black pepper
  1. Add 4 tablespoons olive oil along with chicken, onion, garlic and bay leaves to a slow cooker. Set the heat to High. Season with salt and pepper, stir, and cover. Cook for about 1 hour, stirring occasionally.
  2. Add the carrots, celery, potatoes, thyme, sage, and white wine. Season with salt and pepper, stir, and cover. Cook for about 2½ hours, stirring occasionally, until vegetables are fork tender.
  3. Reduce the heat to Low. Add the broth and peas, cover and cook for about 1½ hours. Season to taste with salt and pepper, and serve.
Nutrition Information
Serving size: 6 Calories: 293 Fat: 11g Saturated fat: 1.6g Carbohydrates: 21.6g Sugar: 5g Fiber: 4.8g Protein: 27.7g Cholesterol: 58mg
Recipe by Jen Elizabeth's Journals at