The Cozy Cook

Book cover graphicThe Cozy Cookbook is here! Order Now!

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!

A white bowl of creamy chicken stew topped with oyster crackers and a spoon scooping it up.

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!

A soup pot filled with mixed vegetables and chicken next to the same pot topped with the creamy soup broth for creamy chicken stew.

A soup pot filled with creamy chicken stew before and after being cooked.

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.

A soup ladle filled with creamy chicken stew from a soup pot.

What to Serve with Chicken Stew

Try These Next!

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

A white bowl full of creamy chicken stew topped with a spoon scooping it up.

Creamy Chicken Stew

4.94 from 129 ratings
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 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

    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!

    Nutrition

    Calories: 431kcal, Carbohydrates: 52g, Protein: 20g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 67mg, Sodium: 1268mg, Potassium: 1488mg, Fiber: 5g, Sugar: 9g, Vitamin A: 5100IU, Vitamin C: 25mg, Calcium: 130mg, Iron: 3.2mg
    Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

    A white bowl of creamy chicken stew with hand dunking a piece of bread into the broth.

     

     

    This crock pot chicken stew has a thick and creamy broth that simmers slowly with red potatoes and your favorite vegetables. This stew is amazing on its’ own or served over biscuits! | The Cozy Cook | #stew #chicken #dinner #crockpot #slowcooker #soup

    Order The Cozy Cookbook!

    Easy Recipes. Extra Comfort.

    Order your copy today!

    Leave a Comment & Rate this Recipe

    Your email address will not be published. Required fields are marked *

    Click the Stars to Rate This Recipe




    549 comments on “Creamy Chicken Stew (Stove Top, Crock Pot, or Instant Pot!)”

    1. when doubling this recipe do i double every ingredient 

    2. Absolutely love the recipe. Subbed russet for red and peas for green beans the last time because that’s what we had and it still turned out just as amazing. One question though. What would the chicken and potato amounts be in cups? Trying to get a good balance of the two and somehow failing.

    3. I couldn’t find ranch mix. Any suggested substitutes? 

    4. Looks yummy!  Can I use heavy cream instead of whole milk?  Can’t wait to try it!

    5. This stew is very tasty. I will definitely be making it again.
      I substituted ‘salt free’ cream of mushroom soup. There is plenty of salt in the ranch dressing mix.
      I cooked this stew on crock pot low setting, but 8 hours was way too long. I would suggest 6-6.5 hours, stirring once or twice. I also added another cup of liquid toward the end.
      All in all, a delicious stew.

      • So happy that you enjoyed it Jeannine! Crock pots vary a lot in terms of heat, I’m glad that you found where yours works best within the suggested range, other commenters have definitely had to use the full 8 hours. For me, I agree- 6 or 6.5 hours on low does the trick 🙂

    6. Can I use 2% milk in crock pot if it’s what I have?

    7. Excited to try tonight! It’s currently in the crock pot for Christmas dinner. Is it just me or are there no directions on the recipes on when to add the potatoes?

    8. I’m making this tonight for dinner. It’s been in the crock pot for 4hrs now. I haven’t tried it yet but it smells absolutely amazing! I’m so excited to try it!!

    9. I made this on the stove top today. Other than using rotisserie chicken and replacing the potatoes with butternut squash to cut down on carbs I followed the recipe to the letter. It came together quickly and easily, and was very tasty as well. Since I’m not a vegetable fan but still want to eat healthy this is a good way to get the veggies down. I will definitely make this again.

    As Seen On…