If you are looking for stew recipes that are delicious yet easy to make, then this slow cooker chicken stew recipe is perfect for you. Just serve it with your favorite bread or a salad on the side and it’s already a complete meal. No one will be able to resist this. Ah. The wonders of slow cooker. I love this recipe simply because of this very same reason our friends over at Southern Bite do:
“This is one of those easy slow cooker recipes where you literally just dump everything in and turn it on.”
I don’t need to look after it or stay glued to it while it’s cooking. I could just dump everything in the slow cooker and have it perform its magic. How convenient, isn’t it?
Ingredients:
2½ cups shredded cooked chicken Or 2 (10 ounce) cans Great Value cooked chicken, drained
1 (14.5 ounce) can College Inn chicken broth
2 (11 ounce) cans of Green Giant shoepeg corn, drained
2 (15 ounce) can Northern beans
2 (10 ounce) cans Rotel tomatoes with green chiles
1 (10.25 ounce) can Campbell’s cream of mushroom soup
1 (16 ounce) package Velveeta cheese, cut into cubes
Instructions:
Combine ingredients in a 4 quart slow cooker. Cook on high until cheese melts, then place on low until serving.
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Quick Tip: Serve with crusty bread.
Thanks again to Southern Bite for this amazing recipe.
