Crock Pot Chicken Stew

Crock Pot Chicken Stew

I am not exaggerating when I say this is probably my favorite crock pot meal e-ver and of course it comes from my amazingly talented friend Trish. She brought leftovers over for lunch a couple of weeks ago and then I was craving it and had to make more! If you’re looking for a new chicken recipe, this is a good stew one and even though it’s the middle of summer I still think it’s fine to serve because it’s not a “heavy stew”. So without further ado (because I’m super excited to share with you!) here comes my version of it:


  • 4 boneless skinless chicken breasts
  • 4 slices of bacon, cooked
  • 1 cup of sliced mushrooms/ 8oz container
  • 1 small bottle of white wine, I used zinfandel. (I mean the teeny tiny bottles that are 6.3oz)
  • Corn starch for thickening


  1. Add the bacon to the bottom of the crock pot.
  2. Place the mushrooms on top and add the chicken breasts on the top.
  3. Pour the wine over and then fill the bottle with cold water and pour that over the whole thing.
  4. Cook on low 4-6 hours or high 2-3.
  5. Open the slow cooker and sprinkle in some corn starch to thicken. Stir fast to thicken the sauce.
  6. Cook for another 15 minutes.
  7. Serve with bread.

Crock Pot Chicken Stew

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  1. Yuko Ramirez says:

    How many ounces of wine would you say it is? Sounds easy AND delish!


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