Slow Cooker Healthy Chicken Pot Pie Stew Recipe

By ruthg

Ingredients

• 1 lb. chicken breasts, boneless and skinless
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 3 carrot(s), diced
• 3 cloves garlic, minced
• 1 1/2 tsp. kosher salt
• 1 tsp. ground black pepper
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 3 1/2 cups chicken broth/stock
• 1 bay leaf
• 1/3 cup frozen corn kernels
• 1/3 cup frozen pearl onions
• 1/3 cup peas
• 1/2 cup greek yogurt, plain

Details

Servings 6
Preparation time 5mins
Cooking time 245mins
Adapted from centercutcook.com

Preparation

Step 1

Add the chicken, yellow onion, celery, carrots, garlic, salt, pepper, thyme, oregano, and chicken broth to the bowl of a slow cooker and stir to combine.
Add the bay leaf, cover, and cook on Low for 4-5 hours, or until the chicken is cooked through and the vegetables are tender.
Remove and discard bay leaf.
Remove chicken breast, shred, and set aside.
Measure out 1 1/2 to 2 cups of the liquid and contents from the slow cooker and place into a blender. Puree this until smooth, and then return to the slow cooker. This will serve to thicken the stew. (If you’d like it even thicker, mix 1/2 cup of the liquid with 1 tbsp. cornstarch and dissolve into the liquids).
Return the cooked, shredded chicken to the slow cooker, followed by the frozen, peas, frozen carrots, frozen pearl onions, and greek yogurt.

Re-cover and cook an additional 30 minutes, until the frozen vegetables have heated through. Season to taste before serving.