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Chicken Pepper Stew

Slow Cooker Chicken Pepper Stew

This hearty stew is peppery and satisfying. It’s a one-pot meal made easy by letting your slow cooker do the work for you.


  • 1 pound of 3/4 inch round potatoes
  • 4 carrots, diced
  • 1 small onion, diced
  • 3 cloves of garlic, diced
  • 1 (15oz) can diced tomatoes with their juices
  • 1.5 cups sliced mushrooms
  • 1 Tablespoon Italian Seasoning
  • 1/2 teaspoon crushed red pepper flakes *optional
  • 4 cups Low Sodium Chicken Broth
  • 4 boneless, skinless chicken breasts (okay to use frozen)
  • 1 Tablespoon cumin
  • several twists of fresh ground black pepper

Makes 6 servings


  1. To the slow cooker add potatoes, carrots and onions.
  2. Top with garlic, tomatoes, mushrooms, Italian seasoning and red pepper flakes.
  3. Pour in broth. Arrange chicken breasts on top in a single layer.
  4. Sprinkle cumin and black pepper on top of the chicken
  5. Cover and cook on LOW for 8 hours
  6. Before serving, shred the chicken using two forks and stir back into the stew. Season to taste.

Nutrition facts

Per serving (serves 6)

calories: 315

total fat: 8.0g

saturated fat: 2.0g

cholesterol: 85mg

sodium: 503mg

potassium: 744mg

total carbohydrates: 27.5g

fiber: 4.3g

sugars: 6.0g

protein: 32.3g

Photograph by Kelly Dabel. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.