This easy slow cooker stew features delicious shredded chicken with tender veggies in a light tomato broth for a healthy, flavorful, and satisfying dish!
Chop all the produce. Set a large skillet on the stove top over medium heat.
Add in the bacon. Stir and brown the bacon to release the bacon fat. Once the bacon is reddish-brown, stir in the diced onion, celery, carrots, and garlic. Sauté for 3 to 5 minutes until the onions are soft and silky.
Move the sautéed vegetables to a large 6 quart slow cooker. Place the chicken breasts on top of the vegetables. Then add in the chopped red potatoes, water, diced tomatoes, chicken base, and all herbs and spices. Add 1 teaspoon of salt and half a teaspoon of cracked black pepper. Cover and set on high for 4 to 5 hours, or on low for 8 to 10 hours.
The stew is ready when the chicken is cooked through and the potatoes are fork-tender. Remove the chicken breast with tongs. Use two forks to shred the chicken breasts into bite-sized pieces. Then stir the shredded chicken back into the stew. Taste and add salt and pepper as needed.
Notes
Want to mix things up? Consider adding frozen corn or okra, hot sauce, or additional herbs.This is a wonderful meal for prepping, and the leftovers are delicious! Let the stew cool at room temperature before transferring it to an air-tight container. Store in the fridge for up to 4-5 days.It's a great recipe for making ahead and freezing leftovers. Transfer the cool stew to an airtight container. I suggest wrapping in a layer of aluminum foil for extra frost protection. Keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.