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Slow Cooker Country Chicken Stew
Makes Serves 8. Photo by Campbell's
By Campbell's


  1. In a large skillet, heat oil over medium-high heat and brown chicken until golden brown all over,about 4-5 minutes. Do not crowd the pan, you may have to work in batches. Transfer browned chicken to slow cooker.
  2. In the same pan add onions, celery, sweet potatoes and carrots and cook for 4-5 minutes or until soft. Add garlic and cook for 1 minute more. Add mushrooms and flour and cook 3-4 more minutes stirring to combine. Transfer contents of pan to slow cooker.
  3. Add remaining ingredients (broth, celery soup, rosemary and bay leaves) except cream to slow cooker, stir, cover and cook on low setting for 7-9 hours.
  4. Just prior to serving, add cream to slow cooker and cook on high setting for 10 minutes. Stir to combine, remove the bay leaves and serve.
  • 2 tbsp (30 mL) canola oil
  • 2 lb (908 g) boneless, skinless chicken thigh, cut into bite size chunks
  • 1 medium  onion, diced
  • 2 cups (500 mL) sweet potatoes
  • 1 cup (250 mL) baby carrots
  • 2 cloves garlic, chopped
  • 8 oz (226 g) mushrooms, sliced
  • 1/2 cup (125 mL) all-purpose flour
  • 1 carton CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Celery Soup
  • 1 tsp (5 mL) dried rosemary leaves
  • 2 bay leaf
  • 1/2 cup (125 mL) 35% whipping cream