Source video by butlersempire on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.
This is a no-fuss chicken stew built around a tin of cream of chicken soup, diced chicken breast and chunky winter vegetables. The original is a 15 minute pressure cooker recipe, but the same one-pot ingredients translate naturally to the slow cooker for a tender, comforting meal. Everything goes in raw, no browning required, and it thickens beautifully with a little arrowroot or cornflour at the end. Serve with crusty bread and thick butter, or add dumplings for an even more filling supper.
Slow cooker notes: Original is a pressure cooker recipe at 15 minutes. Adapted to slow cooker timings (Low 6 hours / High 3 hours) suitable for diced chicken breast and chunky root veg. No liquid added beyond the tin of soup plus the small rinse of water shown in the video, since slow cookers retain moisture. Thickening with arrowroot or cornflour slurry kept as a finishing step, as shown in the source.
Ingredients
- 4 wholechicken breasts, diced into chunky pieces
- 400 gcream of chicken soup, 1 tin
- 3 wholepotatoes, cut into quarters
- 2 wholecarrots, chopped chunky
- 1 wholeleek, sliced
- 1 wholeonion, chopped
- 1 tspchicken seasoning
- to tastesalt, to taste
- black pepper, freshly ground, to taste
- 1 tsparrowroot powder or cornflour, mixed with a splash of cold water to a slurry (add late)
- double cream, optional splash (add late)
Method
Add the diced chicken breast to the slow cooker pot. No need to brown or sear.
~2 minAdd the quartered potatoes, chunky carrots, sliced leek and chopped onion on top of the chicken.
~3 minPour the tin of cream of chicken soup over the top. Put a small splash of cold water into the empty tin, swirl, and tip that in too to get every last bit out.
~2 minSprinkle over the teaspoon of chicken seasoning, then season generously with salt and freshly ground black pepper. Give everything a good stir to coat.
~2 minPut the lid on and cook on Low for 6 hours or High for 3 hours, until the chicken is cooked through (75C or higher) and the potatoes are tender.
~360 minIf you would like a thicker sauce, mix a teaspoon of arrowroot (or cornflour) with a small splash of cold water to a smooth slurry. Stir into the bubbling stew and it will thicken almost instantly.
~3 minStir in a splash of double cream now if using, then ladle into bowls and serve with crusty bread and thick butter, or add dumplings for a more filling meal.
~2 min