We have had some bitter cold days here in Ontario and it is always nice to warm up with a bowl of stew for dinner. I love a good stew but I’m not much of a red meat person to be honest and I generally only eat red meat a few times a month, I tend to go with chicken based meals.. so I thought why not try a chicken stew.. the end result was so tasty! A nice hearty meal the whole family can enjoy, I’m picky with my veggies so I only added carrots and onion in mine but feel free to add in some different vegetables like celery or peas. Makes 8- 1 cup servings at 3SP on blue, 4SP on green and just 1SP on purple.

Slow cooker chicken stew

Drizzle
3SP blue, 4SP green, 1SP purple/4PP per 1 cup serving
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Course Main meals
Servings 8

Ingredients
  

  • 1 lb mini potatoes about 3.5 cups *you can use any potato they don't need to be mini
  • 2 cups baby carrots
  • 1 small red onion chopped
  • 2 garlic cloves diced
  • 3 boneless skinless chicken breast cut into 1 inch cubes, approx 18oz total
  • Salt & pepper
  • 1 tsp onion powder
  • 1 can low fat cream of chicken soup 284ml *picture shown
  • 1 cup chicken broth
  • 1/3 cup milk I used 1%
  • 1/3 cup fat-free sour cream
  • 1- 28 g package ranch dip seasoning *picture shown
  • Bacon crumble for topping *optional

Instructions
 

  • Turn slow cooker on to low or high depending on how long you want to cook the stew for, high- 4 hours, low- 6-8 hours.
  • I always like to give my crockpot a spray with some cooking spray when making this type of meal in it.. add in mini potatoes, I cut mine in halves, carrots, onion and garlic. Then add in the cut chicken breast. Add salt & pepper and onion powder.
  • In a bowl or large measuring cup mix together the soup, broth, milk, sour cream and ranch seasoning, stir well and add to the slow cooker.
  • Mix everything up well and then let cook.. 4 hours on high or 6-8 hours on low, once the potatoes & carrots are cooked right through.
  • Makes 8- 1 cup servings, store leftovers in the fridge, it will freeze well.
  • *Note- feel free to add in extra veggies like celery or peas ect.. bacon topping is optional I did not include it as an ingredient when giving the point counts

Notes

SP Blue- 3 using WW recipe builder
SP Green- 4 using WW recipe builder
SP Purple- 1 using WW recipe builder
Points Plus- 4 using PP calculator
Nutritional info per serving... Calories 160...Fat 1.9g...Sat fat 0.5g...Carbs 21.5g....Fiber 2.6g...Sugar 3.7g...Protein 13.7g using My Fitness Pal *Note these numbers include all ingredients even the zero point foods

 

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38 Comments

  1. I’m on my way to Broussard to move my father-in-law and pack up my brother-in-laws apartment. I’m also in charge of all the cooking. This just made my mouth water!! I’m sure everyone will love this!! Thank you for all your wonderful recipes! Merci!

    • Drizzle Reply

      You are very welcome Kristine, I hope everyone enjoys it πŸ™‚

  2. This was amazing! We had it last night. I only had low fat sour cream and I added frozen peas so I did alter the points to fit it but still was only 5 pts on my green plan! So delicious!

  3. This looks yummy!! πŸ˜‹ Hears the problem I am having when I put all the ingredients in the my WW recipe builder ( I on πŸ’™plan) the point value I get is 9. What am I doing wrong? Help Please.😩

    • Drizzle Reply

      Hi Kescha, I’m not too sure, all I can go off is what is showing in my App.. here is a breakdown from my App for blue .. potatoes- 10SP, Soup- 6SP, sour cream- 2SP, milk- 1SP, ranch seasoning- 2SP ..anything else is a zero point food, hope that helps

  4. Has anyone tried this in a pressure cooker? Was wondering how long and at what setting (soup?) Thank you

    • Drizzle Reply

      Sorry I can’t help I don’t have a pressure cooker

      • I’ve made this a couple times in my instant pot! I read when you switch slow cooker to instant pot leave the dairy and cream soups out during cooking because they will burn in the pressure cooking. I put everything in the instant pot except the milk, sour cream, and cream of chicken soup. I set it for 30 minutes ( this was a total guess so maybe less time would work great) and do quick release after it cooks ( because I am impatient). Then I add in the ingredients I left out and have served it right away and tried leaving it on slow cooker function for 20-30 minutes but either way has tasted the same. I am sure you could play around with the time but hopefully this gives you a starting point. It has been amazing every time!

        • Drizzle Reply

          Thanks for sharing Sarah, I don’t have an instant pot so this is great for those that do πŸ™‚ I am so glad you have enjoyed the stew

        • Thank you so much for these additional instructions for the instant pot!

  5. I just have the hidden valley ranch salad dressing and seasoning mix. Do you think this would work? And how much should I add? Thank you

    • Drizzle Reply

      Yes it will work, might alter the points, and the same amount as recipe calls for

  6. Viki Tozier Reply

    Just to be clear: 28 grams of the Hidden Valley Mix? 14 packets seems like a LOT of ranch mix, I couldn’t find anything larger than a .8 gm package. What am I missing?

  7. I made this today…let me just say it was DELICIOUS!!! This is definitely a new favourite recipe that I will be making quite frequently now that the fall/winter is here. Thank you SO much for creating this website. It makes my WW journey all that more successful. Who says eating healthier has to be boring?

    • Drizzle Reply

      Hi Kayla, yay so glad you enjoyed the stew, this cool weather has me thinking about all the stews and soups I’m going to enjoy πŸ™‚ Haha healthy eating never has to be boring! Good luck on your continued journey!

    • Drizzle Reply

      HI Heather, the soup helps with the overall creaminess of the stew plus the flavor, perhaps another kind of soup?

  8. Barb Hommema Reply

    Is there a substitute for sour cream?

    I love all your recipes and appreciate what you do!

    • Drizzle Reply

      Hi Barb, thanks for your kind words and happy to hear you are enjoying the recipes, you could use a little greek yogurt if you prefer

  9. Made this yesterday and it is so so yummy, will be a new dish for the winter months that are ahead here in Michigan. Everyone loved it. I added a little bit more garlic just because we are garlic lovers in our house. Started WW in March and am so glad I found you, all your recipes sound so good, can’t wait to try more of them! Thank you for what you do, points and all πŸ™‚ Have a great day!! πŸ™‚ πŸ™‚

    • Drizzle Reply

      Hi Kelly, I am so glad everyone enjoyed the stew, I hope you continue to enjoy the recipes πŸ™‚ good luck on your WW journey!

  10. OMG I love this stew! I had a package of pre-cut chicken in freezer & didn’t want soup or chili. This was so easy & delish. I used 12oz of red potatoes & swapped greek yogurt for sour cream. I added half a bag of frozen mixed veggies, cup of sliced mushrooms & extra garlic. Worked out to 2 points! Might swap taters for cauliflower or turnips for even less points & serve over noodles or rice or get a good crusty type bread! Thank you so much for your recipes!

  11. Sherri Symons Reply

    Hi just want to say this was delicious. We made it in the instant pot. Left out soup, milk, soir cream and ranch dip. Mixed that after 30 mins in instant pot. Delicious. Thank you so much

    • Drizzle Reply

      Hi Sherri, glad you enjoyed the stew, thanks for sharing the IP tips πŸ™‚

  12. This was so delicious. Will be a favorite on cold winter days. Thank you!!

  13. I don’t have any sour cream. Do you think I could substitute fat free greek yogurt?

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