Get my Cookbooks! Creamy Chicken Stew (Stove Top, Crock Pot, or Instant Pot!)
This Creamy Chicken Stew recipe is easy to make and tastes great with biscuits or dumplings. Make it on the Stove Top, Crock Pot, or Instant Pot!
Be sure to serve these with my super-easy Buttermilk Biscuits!
Creamy Chicken Stew
This recipe is a classic comfort food here at The Cozy Cook. I’ve been making it since 2014. If you’re trying it for the first time, you’re about to find an amazing dinner that your family will want to keep in the rotation.
I’ve included instructions to make sure that you can making this on the Stove Top, Crock Pot, or the Instant Pot.
How to Make it
See recipe card below this post for ingredient quantities and full instructions, including Crock Pot and Instant Pot methods.
Stove Top Method
- Melt butter in a soup pot over medium heat and sauté seasoned chicken until cooked through. Remove and set aside.
- Add olive oil to the pot along with the vegetables. Cook until softened, about 5 minutes. Add the chicken back.
- Combine the cream of chicken soup, milk, sour cream, and Ranch seasoning. Add to the pot and stir until well-combined.
- Let the soup simmer until the potatoes and carrots are fork tender. Optional: Garnish with crumbled bacon and serve over biscuits!
Adding Dumplings (Stove Top Method)
- Combine 1+ 1/2 cups Bisquick with 1/2 cup milk.
- Mix in dry seasonings: 2 tsp parsley, 1/2 tsp thyme, 1/2 tsp sage, 1/2 tsp garlic powder.
- Bring the soup to a light bubble.
- Drop bite-sized balls of the mixture and cook, uncovered, for about 10-15 minutes. Gently rotate the dumplings periodically to allow them to cook on each side.
- Serve and enjoy!
Storing Leftovers
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Note: Dairy based soups such as this change slightly in consistency after being frozen and reheated.
What to Serve with Chicken Stew
-
- Buttermilk Biscuits
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- Copycat Texas Roadhouse Rolls
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- Cheddar Bay Biscuits
Try These Next!
-
- Chicken Tortilla Soup
-
- Chicken and Rice Soup
-
- Baked Potato Soup
-
- Slow Cooker Beef Stew
-
- Copycat Longhorn Parmesan Crusted Chicken
-
- Creamy Broccoli Pasta
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Creamy Chicken Stew
This Creamy Chicken Stew recipe is simple to make on the Stove Top, Crock Pot, or Instant Pot! Enjoy it over biscuits or topped with dumplings!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts, cubed
- 2 ½ teaspoons Italian seasoning
- Salt/Pepper
- 1 small onion, diced
- 1 cup baby carrots
- ½ cup celery, diced
- ¾ cup green beans, fresh or frozen
- 2 large red potatoes, cut into 1-inch cubes
- 10.5 oz. cream of chicken soup
- 1 cup whole milk, don't sub low-fat
- 1 cup sour cream, at room temp
- 1 oz. ranch seasoning mix
Note: For the Instant Pot Version, one cup of Chicken Broth is also needed
Instructions
Stove Top Method
- Melt butter in a soup pot over medium heat.
- Season the chicken with salt, pepper, and Italian seasoning. Add to the pot and sauté for about 5 minutes, until nearly cooked through. Remove and set aside.
- Add the oil and vegetables. Cook until softened, about 5-7 minutes.
- Combine the cream of chicken soup, milk, sour cream, and Ranch seasoning. Add to the pot and stir until well-combined. Add the chicken back.
- Let the soup simmer until the potatoes and carrots are fork tender, about 25 minutes.
- Optional: Serve over biscuits!
Crock Pot Method
- Season the cubed chicken with salt, pepper, and Italian seasoning.
- Melt the butter on the bottom of the crock pot. Add the olive oil, vegetables, and chicken. Stir to coat.
- Mix together the soup, milk, sour cream and ranch seasoning. Pour on top of the chicken.
- Cover the crock pot and cook on LOW for 6-8 hours. Low and slow is the best with milk and dairy products.
- Optional: Serve over biscuits!
Instant Pot Method
- Set the Instant Pot to Saute Mode and add the butter, olive, oil and vegetables. Cook until the onions are soft and translucent, about 5 minutes.
- Add 1 cup chicken broth and scrape up any bits that may have stuck to the bottom of the pot.
- Season the cubed chicken with Italian seasoning, salt, and pepper. Add it to the pot.
- Place the lid on the pot and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 8 minutes. When the time is up, flip the quick release valve.
- Open the lid and switch to Saute mode.
- Combine cream of chicken soup, and Ranch seasoning. Add HALF of the milk and HALF of the sour cream.
- Let the soup simmer for about 5 minutes and serve!
- Note: Only add the additional 1/2 cup of milk and sour cream if you prefer more broth.
Notes
Use whole milk, especially if cooking in the Slow Cooker, higher fat content will mitigate the possibility of having the dairy curdle.
This stew is great served over homemade Buttermilk Biscuits!
This stew is great served over homemade Buttermilk Biscuits!
Nutrition
Calories: 466kcal, Carbohydrates: 40g, Protein: 20g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 91mg, Sodium: 1240mg, Potassium: 1102mg, Fiber: 4g, Sugar: 10g, Vitamin A: 5338IU, Vitamin C: 16mg, Calcium: 207mg, Iron: 3mg
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I made this today and it’s wonderful! I don’t eat chicken but included it for my family. I made it exactly as listed with a few tweaks. Instead of the green beans (didn’t have any), I added a can of organic canned sweet corn, juice and all. Instead of cream of chicken, I used cream of mushroom. I also melted a small pat of butter with some chopped up garlic on the stove and tossed the chicken until they were no longer pink before adding the chicken to the crock pot. I also cooked the potatoes slightly before adding them to make sure they’d be soft enough. Everything turned out perfectly! I loved the added sweet corn! Family loved it too:)
Made this today. Love coming home to home smelling good and dinner done. It was so good. Husband loved it.
Hi Sherri! I have to say, the absolute best thing about crock pots is coming home to a delicious aroma, as if you have your own little chef in the kitchen making dinner for you, haha! I love it!! I’m SO glad that you and your husband loved this- my husband always devours it too!!! Thank you for taking the time to let me know!! 🙂
This looks amazing, I’m definitely going to try this recipe out soon! One question though: For the ranch mix, do you use a regular ranch packet or the buttermilk style one? I have both in my pantry… Thanks!
Hey Lori! I think both might be delicious, but I usually use the regular! Enjoy it!!!!! 😝
This is the second time I’ve made this recipe. The first I followed the recipe exactly. It was really good, but it came out like soup. Don’t get me wrong, soup is great, but I think stew should be thick. The second time I also followed the recipe exactly, yep it was still like soup so this time, after it was done cooking, I stirred in 3/4 cup instant rice into the pot. I let it sit about 10 minutes and stirred it again. Oh my gosh! This awesome recipe that for me was soup, just became the best chicken stew my family has ever eaten. We all loved it! Thanks for the great recipe! It’s going to become an heirloom in my house, passed on for years to come!
Hi Michele, I love this comment and the variations that you made, thank you so much! I am so happy to hear that this is going to stay in the family! It definitely makes my day 🙂
I do not like anything with ranch flavor. What could I use as a sub? Thanks so much for what looks like a great recipe!!
Hi Kim! I haven’t tried this myself but why don’t you try a packet of onion dip mix maybe? Maybe just put a little in to start and see what you think ? 🙂
This sounds great! I have always made homemade chicken and biscuits for the family, this is an updated version with the ranch flavoring. All the youngsters will love it. Thanks for sharing!
Hi Lorna! I’m so excited to share this recipe with you, I can’t wait for you to try it, it’s one of my favorites! Thank you for taking the time to leave a comment 🙂 have a great weekend!
Ahh this post makes me so happy for so many reasons! First of all, avocados and BLTs are two of my favorite things. Second of all, yesss adopt Ike!!! And share lots of pictures here please 🙂
Not one who usually posts but my kids (7 and 11) gobbled this up! Two helpings each! Everyone decided it goes into the rotation. We had shredded mozarella as a “garnish” as well which added to the fun of sprinkling bacon, etc. We ran out of time so did on on the stove for an hour and doubled the whole recipe. Lots of gravy. Delicious!! Can’t wait to have again. Looking for yummy lamb shank slow cooker recipe. Going to check your website now
Hi Tiffany! Well if this didn’t just make my day, I’m so happy that you took the time to leave a comment, I understand how busy life is especially with kids! I’m so glad that you guys enjoyed this and are going to work it into the rotation, it’s about time I make this again myself! I love it too 🙂 I don’t currently have a lamb shank recipe, but you’ve given me some inspiration! Thank you so much again and have a great day!
Have you ever made this ahead and made it a Freezer Crockpot meal? I am doing Freezer Crockpot meals for my local Food Bank and this sounds delicious!
Hi Susan! I haven’t tried that yet but you’ve inspired me! I think that’s a great idea, I hope you get to try it too! 😃
We’ve been doing a lot of tomato and broth based Freezer Crockpot recipes for the Food Bank, but a few of them have had dairy, so we are putting this one in the next batch of meals to send to the Food Bank Freezer. (we freeze them first). Can’t wait to try it!
Is the cream of chicken soup condensed? I only have condensed…should I be adding water or milk?
Hi Kim, you are right, just add it as condensed, nothing else needed! 🙂