Simple Chicken-and-Vegetable Crockpot Stew

I made a delicious dinner yesterday, but I forgot to take a photo of it. My bad! Anyway, it was absolutely delicious — in its simplicity. My roommate is suffering from stomach problems, and I’m on a back-to-basics kick, and here’s what came out of it.


  • boneless skinless chicken breast, 1 package, ~2 lb, trimmed
  • Campbell’s Cream of Mushroom with Roasted Garlic soup, 1 can
  • low sodium chicken broth – 3/4 of the Campbell’s can
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 bag baby carrots
  • to season: black pepper, basil
  • whole grain egg noodles, 1 bag


  1. Put the onion, the green pepper, and the bag of baby carrots in the bottom of the crockpot.
  2. Add in the cream of mushroom soup on top of the veggies.
  3. Add the chicken breasts on top of that.
  4. Pour the 3/4 can of chicken broth all over everything.
  5. Season on the top as desired – I seasoned very lightly to let the natural flavors come out.
  6. Cook on low setting all day while you’re at work; 8-10 hours should do it.
  7. Cook up the noodles as per directions on the bag.
  8. Shred the chicken and stir the crockpot while the noodles cook.

Serve up a healthy scoop of the tender stew over a scoop of noodles in a bowl. Enjoy the delicious taste and healthy flavor.


About sevdrag

Sev Dragomire is a professional chemical engineer, a legitimate nerd, and a certified terrible person. She has the paperwork to prove all three.
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