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
Tried this with a tad of hesitation as soups are tough for me to get right. Im so glad that I did as it was a quick, easy, and super yummy! It was thick and creamy (next time I may double the cream of chicken for a more soupy consistency). I subbed in cream of celery and it worked just fine. Hubby’s new favorite winter soup!
I’m so glad this is your husband’s new winter soup! Sounds like you nailed it, great job! Thanks so much for taking the time to leave a review!❤️
My entire family loved this stew! With biscuits. Definitely going to make again and this time I am adding some corn a I think am going to try to serve over stuffing! So delicious tasted like a holiday meal in a bowl 🙂
I am so happy to hear that you enjoyed this recipe Rachel, it’s always a huge hit in our house too!! 🙂 Adding corn is a great idea, thank you so much for taking the time to leave a review! Love the idea of serving over stuffing as well! -Stephanie
Can you tell me how many servings are in a single recipe, I am thinking 4. I am making for 14 people and need to make sure I have enough.
Hi Veronica! Yes, this makes 4 servings! (It’s at the top of the recipe card, in the middle- for future reference!)- Enjoy! 🙂
Is there anyway to not use canned soup ?
I have a homemade cream of chicken soup that you could make but I haven’t tried any other methods for this one!
A definite hit. Used the crockpot and as always will make a few adjustments with next batch. I will cut the green beans half in length and may add another can of cream of chicken or onion to the liquid which goes over the chicken.
Happy to hear this was a hit Perry!😃 I love making this one in the crock pot. Thanks so much for the review!
I made this for dinner and we loved it. Only difference is I included a teaspoon of Better Than Bullion when I added the veggies. It was delicious and I was asked to share your recipe!
I’m so happy this was a hit Joanne! Glad to hear you were asked to share the recipe. Thanks so much for taking the time to comment and review!😍
I am trying this for a church lunch, I will make it stove top then put it in the crockpot to keep warm. Can I use noodles instead of potatoes?
Hi Sandra! A few things about noodles, they can overcook pretty easily in the crock pot, and they tend to absorb a lot of liquid as they sit in the broth. I might suggest boiling noodles separately and adding them directly to serving bowls, then spooning the stew on top.
First time making Chicken Stew. I usually make Beef Stew. This was amazing. I’am so glad I tried it.
That’s excellent news Sue, thank you so much!! 🙂
Does this freeze well and taste okay when reheated? Have you ever done it as a freezer meal where you dump everything into a freezer bag and then cook later? Would it work to just put the cream of in with the chicken to freeze, rather than adding it later? This look delicious and I’m trying to prep for pregnancy and postpartum. Thanks for.your thoughts and help!
Hi Brittany, unfortunately I wouldn’t recommend putting everything into a freezer bag to dump and cook later, just because of the dairy, I don’t think it would work well. But you can prepare it and freeze and reheat, I have done that several times! 🙂 Good luck preparing for the baby!! I would also recommend my broccoli cheddar chicken and rice casserole and baked meatballs for other freezer meal ideas.
If I wanted to add the dumplings in the instant pot version of this recipe, when do you recommend adding them in? And how long to cook?
I have made this recipe numerous times and every time my husband loves it! I just noticed the “adding dumplings” section so I want to test this out! Thank you!
Hi Jackie! I have only added dumplings for the Stove Top method unfortunately, I’m so sorry I can’t provide a better answer for the Instant Pot! I wouldn’t want to steer you wrong by providing info that I haven’t tested. I’m so glad that your husband loves this recipe though!!! 🙂 I recently made it myself, so hard to stop eating it! 🙂
Can I use heavy cream instead of milk
Hi Martina, yes you can!