Note: I never buy anything specifically for this, just use whatever chicken and potatoes I have to hand. This time it was a chicken breast and a rotisserie chicken. I don’t keep vegetable broth or bouillon, so I used water and chicken bouillon for all liquid. I used regular russet potatoes, and it always turns out well.

I used russet potatoes peeled and cubed and 32oz box of chicken stock.

You really do need to do at least the first part in a skillet or pot to get the browning, which gives the stew a lot of flavor. From there, you may be able to do the rest in a crockpot. I would try it on low for eight hours or high for four hours.

I would probably add a bit more oil in that case! Just be careful not to overcook the breast because it can tend to get a bit dry compared to thighs.