Crock Pot Creamy Chicken Stew

Crock pot Creamy Chicken Stew

My oh my oh my. Hot & creamy stews from the crock pot are the way to my haahhhht. (I felt like saying that with a Massachusetts accent. Forgive me.) And when you serve it with biscuits, whew-amazingIn fact I just gave this to the hubs and poured the stew right on top of the biscuits…

… and it’s gone. It’s just gone.


Seriously, did he just dump it on the floor?! How did it disappear that fast?!

I’ve been dipping biscuits into this stew all day while it’s been cooking in the crock pot. I’m a bad crock pot waiter… I always cheat. (I mean taste-test…I always taste-test.)

You can toss some peas, corn, and other veggies in here too. I love using whatever I have on hand. Going to the store is overrated.  😀

PSST: If you’re in the market for a new Crock Pot, I just bought myself this one. Not only does it have a self-timer which will switch it to warm for you after a certain amount of time, but you can put the pot on the stove, which totally comes in handy when I make gravy from my Crock Pot Mississippi Pot Roast, or brown beef for Crock Pot Chicken Tacos.

See this recipe in action!

Last thing! You should probably join my free recipe email list. You’ll get a weekly email with my brand new recipes. And follow me on FacebookInstagram, and Pinterest 🙂

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Crock Pot Creamy Chicken Stew

Thick and creamy chicken stew made easily right in the crock pot. The perfect comfort food and delicious served over biscuits.


2 large boneless chicken breasts, cut into bite sized pieces

1 Tablespoon butter

1 medium onion, diced

4 small red potatoes, cut into quarters

1 cup baby carrots, cut in half

¾ cup green beans

½ cup celery, diced

1 (10 ¾ oz.) can cream of chicken soup

1/2 cup whole milk*

1/2 cup sour cream

1 (1 oz.) packet dry ranch dressing mix

Salt/pepper to taste

1 teaspoon Parsley flakes

5 slices Cooked, Crumbled bacon to garnish the top (optional)


Melt the butter on the bottom of the crock pot.

Add all of the vegetables on top and stir to coat with the butter.

Salt/Pepper the diced chicken as desired and add to the crock pot.

Mix together the soup, milk, sour cream and ranch dressing mix.  Temper the mixture by heating it for 40 seconds in the microwave.

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.

Sprinkle with parsley and crumbled bacon and serve, (preferably with biscuits!)

*The extra fat in whole milk will prevent it from curdling, along with tempering it beforehand and cooking it low and slow.

**Slow cookers do vary in terms of heat and cook time, thus the 6-8 hour range. You know your slow cooker best!

I’ve also made this on the stove top as well: By following the same instructions and just cooking over medium heat in a large pot, it’s ready in about 40 minutes!

All images and text ©Stephanie Melchione for The Cozy Cook


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