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
Could you use canned green beans instead of fresh or frozen?
Hi Barbara! You can but I would just be sure to drain them well and mix them in at the end since they’re already cooked 🙂 Enjoy!
Okay this may seem like a silly question but am I supposed to put the vegetables last? Thanks in advance ☺️
Hi Audrey! Once the butter is melted on the crock pot you will mix in your veggies, so right at the beginning! 🙂 enjoy!!!
Man, do I love this page. Every time I stop by I leave drooling and inspired! This stew looks SO good and is so perfect for cooler weather. The fam is going to go nuts over this stuff!
Giiiiirl, you are TERRIFIC for my ego!!!! And uh, this is yet ANOTHER picture re-shoot that I did yesterday!!!! I have literally been on a rampage… ha! Time to shoot some new ones now, nom nom nom! 😉 Thanks for making my days!!!!!
It’s a keeper. I’ve looked long for a flavourful chicken stew. Wonderful flavour. I used a heaping tablespoon of miracle whip instead of sour cream and added 1/2 cup broth to make it juicier. my crockpot tends not to cook the potatoes so I did 4 hours on high and 2-1/2 on low and it turned out perfect. I will double the recipe next time as it was a little more then 2 servings.
Hey Cathy!
I just made this again yesterday actually, it had been a while- and I can’t agree more, it’s SO good!! I love your modifications too, I like mixing it up and I love brothy soup, I debated using chicken broth yesterday, I will definitely try that next time. Thanks for visiting and commenting!
I’m a college student and was looking for something easy to make (it’s currently very rainy here in Ohio) and I stumbled upon your recipe! It helped use up some of the veggies in my fridge and was absolutely AMAZING. I’ll definitely make this again and share. Thanks!!
Hi Hannah! I’m soooo glad to be able to help a college student in need! 😉 I made this one yesterday myself, and almost forgot how GOOD it is… I ate way too much of it, we barely have any left!! So glad that you’ll be making it again and that you’ll be sharing- thank you! Good luck with school! 🙂
Hi Sudney! I’ve never tried this with cream of garlic soup before, but I’m glad that you liked the broth! I feel like having the chicken immersed in the broth while slowly cooking in the crock pot is what gives it a good flavor. Maybe you could try additional seasonings on the chicken, like rosemary or thyme? I also recently had a reader tell me about how they added bacon to the soup, and another added corn! Both loved these additions. Better luck next time I suppose!
As good as everyone has said! Cooked on low for 6 hours and added a cup of corn just because. Perfect recipe! This one goes in the rotation. This is my first time here and I’m plotting on your tortellini parmesan bites for football watching this Sunday! Thank you!
Hi Tia!
I’m SO happy that you are in agreement about how great the chicken stew is, and even happier that it’s getting worked into your regular rotation 🙂 It’s definitely in the rotation in our house too- as are those tortellini bites, I just brought those to a party this past weekend! They were a hit, can’t wait for you to try it out! 🙂 Definitely a perfect finger food for football, haha!
Have a great rest of the week!
-Stephanie
Made this tonight and it was a hit! I think next time I’ll double it though, wasnt much leftover lol
Hi Lisa,
I’m so that that you enjoyed it!! With something this tasty, it’s always worthwhile doubling it the next time, once you know how good it is! We didn’t have much leftover either- my husband liked it a little too much, haha!
I made this tonight and it was DELISH!!!! I doubled the batch. I did add bacon…because it’s BACON! I also sub’d corn for the green beans. I will make this again for sure. IT was great to have the whole day free to do what I wanted to do and still have a excellent tasty hot dinner! My family and I give it a 10 !
Hey Karen! I LOVE (LOVE LOVE) the idea of adding bacon! And corn is one of my favorite things in soup too, so I definitely approve! I love letting the crock pot do the work for me, such a great invention! Thank you for sharing and I’m so happy that you loved it!
I no get everything to make this tomorrow. It sounds SO good.
Hi Sidney! I hope you enjoyed this, definitely a great way to get some use out of the crock pot!! (And fun to experiment with, someone just told me that they added bacon- yum!)