1- Getting started with this slow cooker chicken pot pie stew is simple and straightforward, beginning with a quick prep of your ingredients. First, add the 1 lb boneless, skinless chicken breasts, 1 large diced yellow onion, 3 diced stalks celery, 3 diced carrots, 3 minced cloves garlic, 1 ½ teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 3 ½ cups chicken broth to the slow cooker. Stir everything together to mix the flavors, then add 1 bay leaf, cover, and cook on low for 4 to 5 hours until the chicken is cooked through and the vegetables are tender.

2- Once that’s done, remove and discard the bay leaf, then take out the chicken breasts, shred them with forks, and set them aside. Next, measure 1 ½ to 2 cups of the slow cooker liquid and contents, blend until smooth, and return it to the slow cooker to thicken the stew. For a thicker consistency, mix ½ cup of the liquid with 1 tablespoon cornstarch, dissolve it, and add it back to the pot before proceeding.

3- Finally, return the shredded chicken, ⅓ cup frozen corn kernels, ⅓ cup frozen pearl onions, ⅓ cup frozen peas, and ½ cup plain Greek yogurt to the slow cooker. Cover and cook for another 30 minutes on high until the frozen vegetables are heated through, then adjust seasoning before serving. This step ensures the stew has a creamy texture without the extra calories from traditional ingredients.

4- Prepare and add all initial ingredients to the slow cooker, then cook on low for 4-5 hours.

5- Remove and shred the chicken while blending part of the stew for thickness.

6- Add back the chicken and remaining ingredients, cooking for an additional 30 minutes.

7- Serve hot for the best flavor and texture.