A rich and comforting creamy chicken stew made easily in the slow cooker with tender vegetables and a velvety broth.

2 cups sliced carrots

2 cups chopped celery

6 red potatoes, diced

1 small onion, chopped

3 garlic cloves, minced

2 cans cream of chicken soup

2 cups chicken broth

1 to 2 boneless, skinless chicken breasts

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1 teaspoon Italian seasoning

1 bay leaf

1/2 cup heavy cream

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1. Lightly coat the inside of the slow cooker with cooking spray.

2. Add the carrots, celery, potatoes, onion, and garlic to the slow cooker.

3. Pour in the cream of chicken soup and chicken broth, then stir until everything is well combined.

4. Place the chicken breasts on top of the vegetables. Season with the salt, black pepper, paprika, and Italian seasoning, then add the bay leaf.

5. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is fully cooked and the vegetables are tender.

6. Remove the chicken and transfer it to a plate or cutting board.

7. Stir the heavy cream into the stew until smooth and creamy.

8. Shred the chicken with two forks, then return it to the slow cooker.

9. Stir well, taste, and add more salt or pepper if needed.

10. Remove the bay leaf, then serve hot.

Adjust seasoning to taste before serving.

For a thicker stew, reduce broth slightly.

Store leftovers in the refrigerator for up to 3 days.