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
I never leave reviews for recipes but this one is necessary. I’ve been making this for years by the book and I have never met a person who hasn’t asked me to make it again. This is my favorite dinner of all time, especially on a cold day! Usually I add another cup of sour cream and a little garlic but the recipe as is is more than excellent. Thank you so much, Stephanie!!
Hey Kelsey!! I am SO happy to hear that and really appreciate you taking the time to leave a review!! You’re the best!! ❤️
This Creamy Chicken Stew recipe is so easy to make and it is looking delicious. Thank you for sharing.
Thanks so much for taking the time to comment! This is a comforting one for sure!😋
This was a hit! So easy and tasty. I loved how it thickened up pretty easily! Served with “Butter swim” Biscuits and a salad. Thank you
Sounds like a great meal Monica!😃 Happy to hear this was a hit. Thanks so much for the review!
Easy, flavorful and, with biscuits, hearty meal.
I’ve taken over the kitchen from the wife and am new to crockpot cooking since being quarantined.
I’m choosy on recipes,. This one is a Winner.
I’m so happy to hear that Gary! Good job taking over the kitchen!😃 Thanks so much for the review!
Another winning recipe.
Thanks so much Vicki!!!❤️❤️❤️
Do you find the green beans or carrots getting too soft at the end? Just curious if I should add them towards the end esp with so many hours sitting on low.
Hi Patricia! I don’t have that issue, but if you’re adding frozen veggies you could add those later on 🙂
This is a classic. Very easy and the results are magnificent! To make even quicker, I used canned potatoes and canned biscuits. It was a winner.
Happy to hear you liked this one Jodie!😃 I’ve been obsessed with making stews lately. Must be the cold winter here in NH. Thanks so much for the review!
I have made this sooo many times! Doubled the sauce stuff.
Sooooo good!!! Everyone loves it!!!
I’m so glad that you have been enjoying this recipe Chris!! Love that you double the liquid ingredients, the broth is definitely a winner!
Just made this tonight and it is so good! Perfect for this crazy weather that was 72 degrees 3 days ago and we have freezing mist/fog the last 2 days and it’s going down to a low of 1 degree- something we sure aren’t used to in western Texas, I haven’t seen weather like this since I lived in the northeast and this is the type of comfort food mom would make on cold winter days.
It’s so funny how the cold weather can make you crave comfort food! I always get into stew mode the first cold day we have hear in NH. I’m so happy to hear you enjoyed the Chicken Stew. Thanks so much for the review!😃
can heavy cream be used instead of whole milk in cockpot?
Yes! 🙌🏻
Excellent. Wonderful for cold days.
I agree!!! Soups and Stews are probably one of my favorites parts of living in New England!