Creamy Chicken Crockpot Stew

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 20 minutes
Servings 4 to 6
Author Janssen Bradshaw


  • 6 small red potatoes diced into large chunks
  • 1 medium onion diced into large pieces
  • 2 cups baby carrots halved
  • 1 cup water
  • 2 Tablespoon seasoned salt
  • 3-4 frozen chicken breasts
  • 3/4 cup milk
  • 3 T cornstarch


  1. Put the vegetables in the bottom of the crockpot, add the water and sprinkle half the seasoned salt on the vegetables. Place the chicken breasts on top and sprinkle with the other half of the seasoned salt. Cook on low for 6-8 hours.
  2. Whisk together the milk and cornstarch until smooth, then pour into the stew and cook on high for about 15 minutes, until the broth has thickened. Add more liquid if it's too thick for you, then season with additional seasoned salt to taste.
  3. Serve hot.

Recipe Notes

(adapted from Who Needs a Cape?)