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
Try These Next!
Get My Free Meal Plan
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
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 am Just wondering what would be considered a serving in this soup so I can do a calorie count. Would you say one cup of soup or more than a cup? or a general estimation of total cups in the recipe?
Hi Ari, I would say about 1.5 cups is a single serving. I haven’t measured exactly how many cups this makes but in looking at the ingredients I’d say about 6-7 cups total!
Ok thank you!
Really looking forward to trying this, but need more then the 3-4 servings. Could this be made for a group of 8, and how would i adjust the ingredients? Thanks sherri
Hi Sherri!
I would suggest either doubling the recipe and serving with a side of biscuits, (This biscuit recipe is SO good and incredibly easy)… OR, tripling the recipe, which might mean you have some leftovers but that isn’t a bad thing!
Have you tried this with beef instead of chicken?
Hi Rhoann! I personally haven’t, but I think it would be just as tasty– In fact I might try that next time! 🙂
Can this stew be frozen?
Hi Michelle! I’ve frozen it before, yes! It’s not exactly the same as when you make it fresh but it’s definitely still delicious!
When you say use “2 chicken breasts” do you mean 2 whole breasts…I.e.4 pieces, or do you mean 2 half breasts?
Hi Ellen! It is actually 2 half breasts! 🙂
Can you double this recipe in 1 crockpot… I need enough for 7 people
Hi Kathy- You can definitely double the recipe in one crock pot. I’m really late on responding to this, I don’t know how I didn’t see it until now 🙁 I’m so sorry about that, but I do hope you made this and enjoyed it– it’s in our regular rotation, we love it! 🙂
Can you double this recipe in 1 crockpot… I need enough for 7 people
Hi Kathy, you sure can! Enjoy 🙂
This looks amazing! I’m making it for my family for dinner tonight 🙂 Thanks for sharing!
-Faith
Hi Faith! Excellent!! I’m confident that they are going to eat it UP! Don’t forget the biscuits for dipping, hahaha! (Darnit all, now I want this tonight too!)- I might just have to 🙂
Hi Stephanie! I’m making this recipe but because of time and my weird crockpot settings, it’s looking like I need to use the stove for this one (bummer because I was hoping to break in my new crockpot with this recipe, but oh well!) Can I still throw the chicken into the pot raw? And do you have any additional stovetop-stew tips? Thanks!
Hi Charity! I just made this on the stove top the other week and it was phenomenal! Just as good as in the crock pot and you basically follow the same instructions, (including throwing in the chicken raw, yes!). and just cook over medium heat in a large pot, it will be ready in about 40 minutes! {Stir it occasionally as it cooks} -ENJOY! 🙂
If making on the stove do you need to cover the pot while it cooks?
Hi Emma, yes I would cover the pot and just stir it occasionally:) enjoy!!
Making this now.
Sounds and looks delicious!
I always use frozen chicken in my crockpot and every single time without fail it turns out aaaamazing.
Thanks for sharing this!
Jen
Hey Jen! I have to say, I’m a bit jelly that you’ve got that stew in your crock pot right now, I think I’m going to have to make a batch this week.. my lean cuisine isn’t quite cutting it… haha!! I’m so glad that you will be able to enjoy it soon!!! 🙂 Have a great day!
Your recipe was fabulous!! Even my 2 year old ate seconds! I added a 1/2 cup of chicken broth just for a bit more juice , a teaspoon of garlic, and I used a rotisserie chicken. Thanks for sharing your recipes! I will definitely be using your site more often!
Hi Josephina! I’m SO happy that you enjoyed the Chicken Stew, and that your 2 year old did too- that makes my day. Love the idea of adding a little chicken broth for more liquid, I love soupy-soup, haha!! 🙂 Actually all of your modifications sound terrific, I’ll have to try that next time! Thanks so much for your comments, I really appreciate you taking the time. Have a great week!
Also, its just 2 chicken breasts not 2 lbs of chicken right? Its just only 2 breasts doesn’t seem like enough chicken lol
2 chicken breasts is correct, although the ones that I use are generally pretty large 🙂