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
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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
Delicious, I did forget to temper the sour cream and milk but it didn’t take away from the taste. This is a keeper
Hey JoAnn! I’m so happy that it worked out!!! I just like to venture on the side of caution in tempering the sour cream/milk to make sure nothing curdles, I’ve never had that happen but a few people have, I’m glad you didn’t and so happy that you enjoyed it! Thank you so much for taking the time to rate and leave a comment!! -Stephanie
Can I use 2% milk instead of whole milk?
Hi Grace, I suggest whole milk in the recipe to try to mitigate the risk of having the milk curdle, the extra fat helps with this. However 2% will likely work for you and I’ve been successful with it before, just make sure you temper it before you add it to the crock pot. Enjoy! I just made this the other weekend, it always disappears so fast!
I want to double the recipie, but only hsve one csn cream of celery soup, can i use a
COMBINATION OF CELERY SOUP AND CREAM OF MUSHROOM SOUP?
THANKS
Hi Grace, that should turn out fine!
This looks delicious! I do have one question – my family doesn’t love ranch, so is there another option/suggestion for the ranch dressing in this recipe? Thank you so much!
Hi Erin! I haven’t personally tried it with any other seasoning but I’m thinking that you could try a dry onion mix or a vegetable mix as a substitute, (both in the same aisle as the ranch seasoning, the kind you can make dip from)! 🙂 Another suggestion I have is to leave it out altogether, taste it, and then only season it if you think it needs it. There are plenty of elements that make it flavorful other than the ranch so you might be fine just skipping it! I hope this helps!
I made this a couple of weeks ago. Left out the bacon, put in 3 hatch roasted chili’s diced and put over Grands flaky biscuits. It was great.
I’m so happy you enjoyed it! I actually just made this yesterday and served it to friends, there is none left! Everyone wanted seconds! Thank you for taking the time to comment!!
How many would this recipe feed. Need to feed about 12 so trying to figure out if I need to triple everything. Thanks
Hi Diane! It makes 4 servings. 😁
Any sub for the soup? The majority of canned cream soups are not gluten free.
Hi Lisa! This is what another reader said: “I’m making it now and it was very easy to modify to make it gluten free, I just used a GF cream of chicken, all the other ingredients are already GF as they are (I would double check on the ranch seasoning to be sure, but Hidden Valley is now GF).”
I found a link to an example of a brand that sells some. I hope this helps! 🙂
Have you ever tried this recipe in an insta pot?
Hi Cindy, I haven’t tried it in the Instant Pot yet, I will need to add that to the list!!
Hi Cindy! I just wanted to let you know that I have an Instant Pot version of this Creamy Chicken Stew now, and it’s AMAZING! Just as tasty as in the Crock Pot. Here is the link! 🙂 https://thecozycook.com/instant-pot-creamy-chicken-stew
Making it now, very excited! This weekend is going to be chilly and rainy so figured my husband would love some warm and tasty.
Hi Libby! How’d it come out?! Soup season is officially here if you ask me, and I’m PSYCHED!!! I’ve been waiting for this, it’s been one hot summer! 🙂 I hope you’re having a fantastic weekend. -Stephanie
It turned out GREAT! I put the stew over egg noodles and my husband loved it. Have a wonderful weekend!
That is absolutely FABULOUS! I am obsessed with egg noodles, fantastic idea! Thank you for letting me know, I love good news! 🙂
Hi there, so about 4 days ago i tried this recipe, me and my housemate have been eating it ever since. I did alter it a bit, hope you are not mad, i cut out the milk and sour cream because I am lactose intolerant. I substituded with extra chicken broth and cream of chicken soup. Otherwise i followed it… came out awesome! Thanks for sharing
Hi Daniel! I am actually super happy about your altercation methods, that is going to help other people be able to make it the same way as you! That is great, and I really appreciate it! Thank you!
I love the idea of this recipe! I am new to cooking with a crock pot, and I’m also new to cooking chicken (I’ve always been more of a red meat person!). I really prefer to have shredded chicken rather than cubed. If I put the chicken breasts in whole, do you think I would be able to shred them easily once they’re done cooking? Thank you!!
Hi Alena!
Putting whole chicken breast in there should definitely work! It might take a little bit longer though, so maybe delay the potatoes just a little bit so that the chicken breast have longer to cook. Enjoy!
Hi i cook chicken all the time in the crock pot, and just take a couple of stiff forks to pull it apart about an hour before it is done. 🙂