The Cozy Cookbook is here! 
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
-
- Buttermilk Biscuits
-
- Copycat Texas Roadhouse Rolls
-
- Cheddar Bay Biscuits
Try These Next!
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- Chicken Tortilla Soup
-
- Chicken and Rice Soup
-
- Baked Potato Soup
-
- Slow Cooker Beef Stew
-
- Copycat Longhorn Parmesan Crusted Chicken
-
- Broccoli Pasta
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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
I made this in the instant pot tonight, it was delicious! Real comfort food. This one is a keeper! I messed it up a little because I misread the directions but it still was great! Next time I make it I will make the bisquick dumplings to go with it. I know we would love that too.
That’s so great Cindy, I’m really glad that you enjoyed it I agree, Bisquick Dumplings would be SO good with this! 🙂 Thank you so much for letting me know how it came out!! -Stephanie
This dish was a very big hit with my family. Very easy to prepare especially when my daughter was cutting up all the ingredients. Because we like stews a bit soupier, I doubled the milk, soup and sour cream. We will definitely have this again.
That’s so great to hear Dannie!😀 It’s nice getting your kids involved. My daughter is only 4 but she’s already pretty helpful in the kitchen! Thanks so much for the review!
The chicken was overcooked, and the vegetables were undercooked. Would recommend putting in the veggies for an hour before adding the chicken, or steaming them separately before adding.
Hey Elizabeth! That’s the first time I’ve heard anyone mention that, (and there are almost 400 comments on this recipe)! I wonder if your vegetables were cut into very large chunks? Maybe you could also consider cutting them smaller so that you can still add the ingredients at the same time? Just a thought!! Otherwise your solution would also work! 🙂 Take care! -Stephanie
I absolutely LOVE this recipe, I make it at least once-twice a month!
I always use the crockpot method in a 4qt crockpot.
I don’t cut the chicken, I leave it as a whole breast and shred it in the crockpot after about 6 hours, I normally only use one big boneless skinless breast, and I add sliced mushrooms, but other than that I follow the recipe exactly.
I took your recommendation and I add bacon crumbles when serving. FANTASTIC!
Even my picky 5 year old eats this with no complaints! (I add a little shredded cheese and bacon to his) He LOVES it!
Thanks so much for the awesome review and sharing your tweaks Kristin!😍 I’m so happy the little guy likes it, that’s always a huge victory!😃 I agree, the crumbled bacon brings it to the next level!
Could Russet or yukon gold potatoes be substituted for the red potatoes
Yes! They just may not hold their shape up quite as well. ☺️
I tried this tonight in the crockpot to make it easier. There’s a * at the milk listed in ingredients but I missed any specifics, which was at the very bottom in the notes. I started the vegetables and butter in the crockpot on high for about 45”, then turned it to low, added rotisserie chicken pieces, seasonings, dairy and soup. I used 2% milk and it curdled even on low temp as you mentioned at the very bottom. I. Recommend not using a crockpot for this recipe. The flavor was good so we ate it anyway, but I was looking forward to the creamy dish show in the photos.
Hi Ellen, my apologies, I just made the note about the milk more obvious in the post and added it in multiple sections. I hope you’re able to try this again with success! It’s also easy to mitigate curdling if you cook it on the Stove Top, and always cook it on low if using the Slow Cooker. (Which I’m sure you did!)- Happy New Year! -Stephanie
This looks awesome! Just wondering if I wanted to double it using an instant pot, would anything change? Cooking time, amount of broth, etc? Thanks!
Hi Stacy, when you make it in the Instant Pot, you’ll use 1 cup of chicken broth. So if you double it, you’ll use 2 cups of chicken broth and will double all other ingredients. As long as the ingredients don’t go above the max line, you’re good to go!! 🙂 -Stephanie
Can I make this with broccoli instead of green beans, what we think? Got a green bean hater in the house!
You sure can! Go for it!!
The ingredient list closer to the top of the page lists Baby Red Potatoes. The actual recipe lists 2 large red potatoes. Do you have a weight estimate? I would like to use the baby red potatoes. Thank you!
Hey Corinne! I would say about 1 pound! 🙂
Thank you! This looks like the perfect recipe for a snowy day. Very timely!
Yum! My picky 7 yr old Mary not have eaten this, but he had fun helping me cutting and mixing it all together in the crock pot! The rest of the family loved it! My 6 qt crock pot was almost gone after the other 4 of us were done. Definitely recommend!
I’m so happy to hear this was a hit Patricia!😍 I love having my 4 year old daughter help me in the kitchen. She also loves throwing stuff in the crock pot!😄