Crockpot Chicken Pot Pie Stew

This recipe is chicken pot pie meets crockpot, and definitely results in awesomeness! It's especially lovely on a cold winter night. I only have a small crockpot (same size as an Instapot), but this recipe fits it well. The original recipe can be found here, while my somewhat modified recipe is, of course, below. Enjoy!

Crockpot Chicken Pot Pie Stew

(7 servings)

Ingredients

450g / 1lb of chicken* (cubed)

3 medium potatoes (cubed or chunked)

2 medium carrots (sliced or cubed)

2 stalks of celery (chopped)

284ml / 9.5z of canned cream of chicken soup

284ml / 9.5z of canned cream of mushroom soup

568ml / 19oz of water

1 small onion (chopped)

5 cloves of garlic (crushed/minced)

Black pepper (to taste)

Dried parsley (to taste)

Powdered ginger (to taste)

Salt (to taste)

3/4 cup of frozen peas
1/2 cup of parmesan (to taste)

*I've used chicken breast and chicken thighs and both work well. Use what you've got!

Directions

1) Add the chicken, potatoes, carrots, celery, peas, onion, soups (plus two cans' worth of water), garlic, ginger, parsley, pepper, and salt to your crockpot, give everything a stir, and then cook on high for 6 hours.

2) Stir in the parmesan, check the taste (adjusting the seasoning as needed), and enjoy!