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Warm up with the ultimate comfort food made easy and low-carb! This Creamy Slow Cooker Chicken Pot Pie Stew features incredibly tender shredded chicken and hearty low-carb vegetables simmered all day in a rich, savory, herb-infused cream sauce. Serve it alongside (or topped with!) a simple homemade low-carb biscuit for a complete, satisfying, and keto-friendly meal that tastes like it took hours of effort, thanks to your slow cooker doing all the work.

Prep Time: 20 minutes (plus biscuit prep time near serving)

Cook Time: 4-8 hours (in slow cooker) + 15 minutes (for biscuits)

Total Time: Approx. 4 hours 35 minutes (on High) to 8 hours 35 minutes (on Low)

Yields: 8 servings (Stew + 1 Biscuit per serving)

Serving Size: Approx. 1.5 cups stew + 1 biscuit

Ingredients:

For the Low-Carb Chicken Stew:

1/2 medium Yellow Onion, chopped

1.5 cups Celery, chopped (about 3 stalks)

1 cup Diced Turnips or Radishes (approx. 1 large turnip or 1 bunch radishes, peeled)

1/4 cup Fresh Parsley Leaves, chopped

1 teaspoon Paprika

1 teaspoon Dried Oregano

1 teaspoon Poultry Seasoning (optional, enhances classic flavor)

1 teaspoon Kosher Salt (adjust to taste)

1 teaspoon Ground Black Pepper

2 cups (480ml) Chicken Stock or Broth (low-sodium preferred)

1 cup (240ml) Heavy Cream

4-6 ounces (113-170g) Cream Cheese, cut into cubes

3-4 Boneless, Skinless Chicken Breasts (approx. 2 lbs / 907g total)

1 cup Chopped Green Beans (fresh or frozen)

1/2 – 1 teaspoon Xanthan Gum (optional thickener)

For the Low-Carb Biscuits (See Sub-Recipe Below):

1 batch Simple Low-Carb Drop Biscuits

Instructions:

1. Combine Base Ingredients: In the bowl of a 6-quart or larger slow cooker, combine the chopped onion, celery, diced turnips/radishes, chopped parsley, paprika, oregano, poultry seasoning (if using), salt, and pepper. Pour in the chicken stock and heavy cream. Add the cubed cream cheese. Stir everything together briefly.
2. Add Chicken: Nestle the raw chicken breasts into the mixture within the slow cooker. If needed, spoon some of the liquid and vegetables over the top of the chicken.
3. Slow Cook: Secure the lid on the slow cooker. Cook on the LOW setting for 7.5 to 8 hours, or on the HIGH setting for 3.5 to 4 hours, until the chicken is fully cooked and easily shreds, and the vegetables are tender.
4. Shred Chicken: Approximately 30 minutes before the total cook time is finished, carefully remove the cooked chicken breasts from the slow cooker and place them onto a large plate or cutting board. Using two forks, shred the chicken into bite-sized pieces.
5. Thicken Stew (Optional) & Add Final Ingredients: If you desire a thicker stew, prepare a slurry by whisking the xanthan gum (starting with 1/2 teaspoon) into 1-2 tablespoons of COLD water or cream until smooth. Pour this slurry into the hot liquid remaining in the slow cooker and whisk quickly and thoroughly until incorporated and the liquid begins to thicken slightly. Return the shredded chicken to the slow cooker. Stir in the chopped green beans.
6. Finish Cooking: Replace the lid and allow the stew to cook for the final 30 minutes on the same heat setting (LOW or HIGH). This allows the green beans to cook through and the flavors to meld further.
7. Prepare Biscuits: During the last 20-30 minutes of the stew’s cooking time, prepare and bake the Simple Low-Carb Drop Biscuits according to the sub-recipe instructions below so they are fresh and warm for serving.
8. Serve: Taste the finished stew and adjust salt and pepper seasoning if necessary. Ladle the hot, creamy chicken pot pie stew into individual bowls. Top each serving with a warm low-carb biscuit, or serve the biscuits on the side.

Sub-Recipe: Simple Low-Carb Drop Biscuits

Yields: Approx. 8-10 biscuits

Ingredients:

2 cups (224g) Fine Almond Flour

1 tablespoon Baking Powder

1/2 teaspoon Salt

1/2 cup (113g) Cold Unsalted Butter, cut into small cubes

2 large Eggs

1/4 to 1/2 cup (60-120ml) Heavy Cream or Unsweetened Almond Milk (start with less, add as needed)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, baking powder, and salt.
3. Cut in the cold butter using a pastry blender, forks, or fingertips until mixture resembles coarse crumbs.
4. In a small bowl, beat the eggs lightly, then stir in 1/4 cup of heavy cream (or almond milk).
5. Pour the wet ingredients into the dry mixture. Stir with a fork until just combined into a thick, slightly sticky dough. Add more cream/milk by the tablespoon only if needed to bring the dough together. Do not overmix.
6. Drop dough by rounded tablespoonfuls onto the prepared baking sheet, about 2 inches apart.
7. Bake for 10-15 minutes, until biscuits are puffed, set, and golden brown. Best served warm.

Estimated Nutrition Information:

Per Serving (Approx. 1.5 cups Stew + 1 Biscuit)

• Calories: 556 kcal
• Total Fat: 42.2g
  • Saturated Fat: 18.1g
• Total Carbohydrates: 10.7g
  • Dietary Fiber: 3.6g
  • Sugars: ~3g (Naturally occurring)
• Net Carbohydrates: 7.1g
• Protein: 32.6g
• Sodium: 503mg (Highly dependent on broth, salt, and biscuit ingredients)

Disclaimer: Nutrition information is calculated using standard databases and estimates for ingredients like low-carb biscuits. It’s provided as an estimate only. Actual values can vary based on specific brands used, precise measurements, optional thickener usage, and biscuit yield.