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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

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

Creamy Chicken Stew

4.94 from 131 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

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

    1. How about half n half in place of milk

    2. Omg this was the bomb!!!  This would be amazing as well with some shrimp. Of course this would have to be added in closer to end. 

      • Hey Rebecca! I am a little late in responding but I just wanted to say that I’m really happy that you enjoyed the Crock Pot Creamy Chicken Stew! I agree- shrimp would make a FABULOUS addition!! Have a wonderful weekend! -Stephanie

    3. hello! I’m wanting to add in chicken broth- how much would you recommend? also, I’m cooking the chicken in the oven first before chopping it up/adding it in the crock pot. should I cook it all the way thru or would you recommend cooking it half way or so & having it finish cooking in the Crock-Pot? thank you!

      • Hey Brittany! Hmmmm… I’ve never added chicken broth before, but I’d do maybe 3/4 of a cup? You’ll have more broth that way and a different element of flavor which will be nice! If you want to cook the chicken first then I would do it halfway, that way it’ll give the broth more flavor as it finishes cooking in the Crock Pot! 🙂 Enjoy, and have a great weekend! -Stephanie

    4. Can u use heavy cream instead of sour cream

    5. Could you use Idaho potatoes instead of red?

    6. Hey,
      Just wondering what dry ranch dressing is??
      Could you please explain

      Thankyou Vivien ☺

      • Hi Vivien! It’s called Ranch seasoning and it’s in the salad dressing aisle. You can use it to make salad dressing and dips, so it’s like where you would find packets of dry onion seasoning for onion dip as well. Here is a link, you can buy it online in larger quantities! :)

    7. Hi do you use frozen or fresh green beans?

    8. Made this not long ago and was a great hit. Added my own twist and made it again Today. Made enough for an army. 😁

      • YAAYYY! I love hearing that Deanna!!! Thank you for letting me know how it came out! This is definitely one of our favorites! 🥰

    9. When you say red potatoes do you mean baby reds or the bigger reds potatoes?

      • Hey Lynda! Either one will work, if you get the bigger red ones just slice them into smaller pieces than you would slice the baby ones. 🙂 Enjoy!

    10. I made this today, followed directions to a”T”
      I tasted the liquid base aftert 4 1/2 hours on low temp & it needed some chicken flavor, I don’t think the soup was enough, I even bought the dry ranch dressing, but after I added some chicken bouillon to flavor it up everything tasted great!  I am serving with stuffing!

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