Crock Pot Creamy Chicken Stew
This Crock Pot Chicken Stew has a thick and creamy broth that simmers slowly with red potatoes and your favorite vegetables.
Be sure to try my super popular Crock Pot Chicken and Stuffing recipe next!
There are few things as comforting as a warm bowl of chicken stew, fresh out of the crock pot. I truly could have, and wanted to, eat this entire thing. But, I had to share with my husband darnit.
…and after about 30 seconds, this is what his plate looked like.
Can This Be Made in the Instant Pot?
It sure can, and you don’t sacrifice any flavor or texture in the process! Check out the recipe here!
Adding Dairy to the Crock Pot:
Dairy products have a tendency to curdle in certain situations, like if cold dairy is added to a hot pot for example. So I recommend to temper the dairy mixture before adding it to the crock pot. I also recommend cooking this on low as opposed to high, and finally, I recommend using whole milk as the extra fat content can prevent it from curdling.
My Favorite Crock Pot
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.
Try These Next!
- The Pioneer Woman Meatloaf
- Crock Pot Chicken and Stuffing
- Creamy White Chicken Chili
- Copycat Texas Roadhouse Rolls
- Slow Cooker Beef Tips and Gravy
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!
- 2 boneless chicken breasts, cut into bite sized pieces
- 1 Tablespoon butter
- 1 medium onion, diced
- 4 red potatoes, sliced
- 1 cup baby carrots
- ¾ cup green beans
- ½ cup celery, diced
- 10.5 oz. cream of chicken soup
- 1/2 cup whole milk*
- 1/2 cup sour cream
- 1 oz. dry ranch dressing mix
- Salt/pepper to taste
- 1 teaspoon Parsley flakes
- 5 slices bacon, cooked/crumbled, to garnish (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 if 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 30 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. This tastes delicious over 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!
- Check out the step-by-step video of this recipe at the top of the post!
Pressed for time? Try the Instant Pot version!