Dump‑and‑Go Creamy Chicken & Veggie Stew

Life gets busy, but a comforting stew shouldn’t have to wait. This dump‑and‑go creamy chicken & veggie stew makes dinner effortless: just toss almost everything into your crockpot, and nearly forget it until mealtime. The result is tender chicken, creamy potatoes, and perfectly cooked veggies in a rich, savory sauce. Below you’ll find why I love it, the full ingredients, step‑by‑step instructions, tips & variations, FAQs, and a cozy conclusion.

Why This Stew Becomes a Go-To

Minimal Effort, Maximum Comfort

This recipe is built for ease. No pre-searing, no browning—just toss, stir, and let the slow cooker do its magic. When you return home, dinner is ready with zero fuss.

It’s an ideal weeknight option for busy households, especially when you want something satisfying without standing over the stove.

Rich, Creamy Texture from Simple Ingredients

The cream of chicken soup plus broth gives that velvety base, while the vegetables and chicken meat soak up flavor. Stirring in peas at the end keeps brightness and texture alive. It’s comfort food done right.

Because everything cooks low and slow, flavors deepen naturally—no constant checking or stirring needed.

Ingredients

Gather the following for 6–8 servings:

Ingredient	Quantity
Boneless chicken thighs	2 lbs
Potatoes, diced	4 medium
Carrots, sliced	3
Celery stalks, chopped	2
Onion, diced	1
Garlic, minced	3 cloves
Cream of chicken soup (10.5 oz)	1 can
Chicken broth	4 cups
Thyme	1 tsp
Rosemary	1 tsp
Paprika	1 tsp
Salt & pepper, to taste	—
Frozen peas (added late)	1 cup

Step‑by‑Step Instructions

1. Toss the boneless chicken thighs, diced potatoes, sliced carrots, chopped celery, chopped onion, and minced garlic into your crockpot.

2. Add the cream of chicken soup and pour in the chicken broth.

3. Sprinkle thyme, rosemary, paprika, and season with salt and pepper. Stir lightly to combine.

4. Cover and cook on LOW for 7–8 hours, or on HIGH for 4–5 hours.

5. About 30 minutes before serving, stir in the frozen peas. Replace the lid and allow peas to heat through.

6. If desired, shred the chicken pieces slightly with tongs and stir to distribute.

7. Taste and adjust seasoning. Ladle into bowls and serve hot.

Tips, Variations & Serving Ideas

Make It Creamier or Lighter

For extra creaminess, swirl in a splash of milk or cream just before serving. To lighten it, use low-fat milk or reduce the amount of cream soup.

Flavor Variation Ideas

Stir in a bit of smoked paprika or cayenne for heat, or add fresh herbs like parsley or dill just before serving. You can also swap in sweet potatoes for regular potatoes for extra sweetness.

Leftovers & Storage

Store in airtight containers in the fridge for up to 3 days. Reheat gently on the stove, thinning with a little broth if the stew thickened.

Frequently Asked Questions

Can I substitute chicken breast for thighs?

You can, but breast meat may become dry if cooked too long. Add it in later or monitor the texture.

Does the cream soup make it too heavy?

Used in moderation, it gives richness without overwhelming. You can lighten by using a lighter version or reducing quantity.

Can I add other vegetables?

Yes—zucchini, bell pepper, or green beans work well. Add firmer ones early, tender ones closer to the end.

Is this stew gluten-free?

Yes—if your cream of chicken soup and broth are gluten-free. The rest of the ingredients are naturally gluten-free.

Conclusion

This dump‑and‑go creamy chicken & veggie stew makes cozy dinners effortless. With minimal prep and flavorful results, it’s perfect for busy weeks when you want comfort without stress. Just toss, cook, stir in peas, and enjoy your hearty, creamy bowl.

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