Prep time
30 MIN
Total time
9 H 50 MIN



  1. In a large skillet, heat oil over medium-high heat and brown chicken until golden brown all over,about 4-5 minutes. Do not crowd the pan, you may have to work in batches. Transfer browned chicken to slow cooker.
  2. In the same pan add onions, celery, sweet potatoes and carrots and cook for 4-5 minutes or until soft. Add garlic and cook for 1 minute more. Add mushrooms and flour and cook 3-4 more minutes stirring to combine. Transfer contents of pan to slow cooker.
  3. Add remaining ingredients (broth, celery soup, rosemary and bay leaves) except cream to slow cooker, stir, cover and cook on low setting for 7-9 hours.
  4. Just prior to serving, add cream to slow cooker and cook on high setting for 10 minutes. Stir to combine, remove the bay leaves and serve.

Recipe Tips

Serve with crusty bread and a fresh side salad!

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

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  • 5 Stars

    Back country camper

    I made this stew for a camping trip in January. Easy to make and just what we needed after a long day in the saddle. Not only will I make it again, my camping buddies wanted the recipe.

    kerry C. | January 16, 2019

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  • 5 Stars


    This stew was very tasty! I made it for my hubby who has permanent eating issues due to the after effects of throat cancer/radiation. I’m pleased to say that it even passed his requirements. I’ll now add this to my list of regular meals. I made the recipe exactly as stated but for myself, I sprinkled some roasted garlic and red pepper spice on mine for some added flavour. Loved it!

    Sharon S. | February 26, 2018

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  • 4 Stars

    Rating by Geneviève

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    Geneviève L. | March 10, 2014

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  • 4 Stars

    Rating by C

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    C L. | December 9, 2013

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  • 4 Stars

    Rating by Diane

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    Diane G. | May 13, 2013

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