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
- Copycat Texas Roadhouse Rolls
- 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
- Broccoli Pasta
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Creamy Chicken Stew
Ingredients
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 2 boneless chicken breasts, uncooked & cut into bite-sized pieces
- 2.5 teaspoons Italian seasoning
- Salt/Pepper
- 1 small onion, diced
- 2 large red potatoes, sliced
- 1 cup baby carrots
- ½ cup celery, diced
- ¾ cup green beans, fresh or frozen
- 10.5 oz. cream of chicken soup
- 1 cup whole milk, don't substitute low-fat
- 1 cup sour cream, at room temp
- 1 oz. dry ranch dressing 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 cubed chicken with salt, pepper, and Italian seasoning. Add to the pot and saute until cooked through. Remove from the pot.
- Add 1 tablespoon olive or vegetable 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, about 45 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
This stew is great served over homemade Buttermilk Biscuits!
Nutrition
I made this in the crockpot Sunday. It was delicious.
Perfect, this is the best Sunday meal, thank you so much for the review Michelle!
I love this recipe, it’s a favorite in our house and toddler approved. To add extra veggies for the kiddos I usually do 2 cups of frozen peas and carrots (instead of baby carrots), along with about 1.5 cups of frozen green beans and it turns out great. We like it best when we cut out the potatoes, and serve it with brown rice instead. We also usually add in the extra sour cream and milk (using instantpot) so we have more leftovers. Tonight we’re trying swapping the sour cream for full fat Greek yogurt (because we ran out of sour cream). Literally every tweak we’ve made has still be delicious so far so fingers crossed. Awesome recipe!!
I’m so happy your family is enjoying the Chicken Stew Zoe! I agree, this one is kid approved, and it’s a great way to sneak in some veggies. Thanks so much for taking the time to comment and leave a review! 💗
Made this with the doubled recipe. It was really good! I’m not a big fan of food/dishes that are tangy or sour so I reduced to 1 packet of ranch instead of 2, 1.5 c. sour cream instead of 2 c. and added sauteed mushrooms, an additional can of cream of chicken soup, omitted italian season (don’t care for it) and put .75 tablespoon oregano and 1/4 tablespoon of basil. Also I cheated and used a bag of thawed Tyson Grilled & Ready Oven Roasted Diced Chicken Breast, 1.37 lb to save time and because it’s good. I still found it to be a little tangy so I added couple drops of Sriracha to my bowl after serving and it was delicious. While I adjusted things to my personal taste, this is a delicious recipe and will make it again! Thanks for sharing!
Thanks for taking the time to share your tweaks Gary, much appreciated! I’m so happy you liked it 😃
This sounds so good, but my concerns is the high carbs. Is this from the biscuits or bread you serve with it. If so I can eat it with out the bread. I was wondering is there an app out there where I can figure out what the carbs would be without the bread? Thank for your help, I would really like to try this recipe.
Hi Artie, there are a lot of apps out there were you can plug in ingredients and it will give you nutritional info- My Fitness Pal is one of them, but there are many. You can Google it and check out your options! The carbs in this recipe aren’t from bread, the nutritional information only includes the ingredients in the stew itself, not what it may be served with.
I use less potatoes and add gnocchi in for the last 30 mins of cook time, absolutely delicious!
I’m so happy that you love it Rhonda, I love that you changed up the starch a bit, thank you for taking the time to leave a review! -Stephanie
Absolutely delicious! I added a bunch of different vegetables and it coupled well with this dish. It is also very pretty to look at and tasty to eat!
I know what you mean, this is pretty to look at! Thanks so much for the great comments Cynthia, I’m so happy you liked it!💖
This was delicious!! All five of us loved it. Easy and straightforward recipe, quick to prep and then make.
Sounds like you nailed it, nice work!🙌 Thanks so much for the great review!
Delish! So much flavor! Easy to follow. Only change I would make is to add my frozen green beans 20 minutes before the stew is ready. My husband ate 2 bowls. A definite new family favorite!
Sounds like you nailed it Robin, nice work! I’m so happy it’s a new family favorite. The great comments and review are much appreciated💖
Can you sub whole plain yogurt for sour cream?
I believe that should work, that’s typically a good sub for sour cream! 🙂
At any time in the crockpot while cooking, should you stir it? If so how many hours in?
Opening the lid releases a lot of heat, so I would let it be 🙂
Thank you Stephanie 👍