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
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- 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
In the crockpot now….I added corn and left out the carrots. It smells and looks sooooo good, can’t wait to eat!!
Mmmmmmmm corn in this stew sounds delicious!! How’d it come out?! I hope you loved it as much as we did!
Hmmm… It seems really delicious! I have a mini restaurant. May be I’ll try to add this to my menu and I hope Indonesian people will love this! Thank you for sharing!
Hi Kemala! That’s a great idea, I LOVE getting these kinds of soups at restaurants! I hope it’s a big hit! 🙂
Used this recipe while on vacation. It was good…but…we made it again last night, at home. I used Cream of Mushroom with Roasted Garlic Soup and it came out great. We also mixed everything together before cooking and twice while cooking. Served over jasmin rice…sooo yummy! Can’t wait to eat more for lunch tomorrow. 🙂
This recipe is in my crockpot right now. My house smells amazing! I added mushrooms and peas also. Can’t wait for dinner!
Awesome Patty!!!! MMMMMMMMM… mushrooms and peas are great additions! Can’t wait for you to eat it!! 😊
Yaaaas!!! this recipe was everything….Easy and delicious.
Well thank you so much Joey, I really appreciate that! And I am so happy that you enjoyed it 🙂
Hi. Will it work if I added some pasta in it? Shd I add it midway or at the beginning?
Hi Sue, you can definitely add some pasta in there! I personally would add it midway just because my crock pot runs very hot and cooks things quickly, but not every crock pot is like this. Adding it midway will ensure that you won’t overcook it- even if it cooks slowly, there is no harm in letting the chicken stew continue to simmer while the pasta finishes cooking! Just know that the pasta will absorb some of that broth and there isn’t a ton of broth to begin with, being that it’s a stew… so don’t add too much pasta 🙂 I hope this helps!
Kids loved it with pasta! Thank you!
WAHOOOO, victory!!!! That’s so awesome Sue!! Thank you so much for taking the time to let me know, it’s so great to hear!
I enjoyed this recipe and plan on making it again soon, my only argument is the use of white meat. I always substitute boneless chicken thighs for breasts in my chicken stew recipes, the white meat is just too dry, especially after hours in a crock pot (I made mine in a Dutch oven).
I also left out the onion as I’m not a big fan of onion in a cream sauce however, next time I make it, I’ll try a hint of the onion.
Thanks for a great recipe!
Hi George!
That’s great advice about the chicken thighs! I’m not a big fan of dark meat, however I know a lot of people are! Thank you for taking the time to visit and comment!! I love hearing about different variation ideas 🙂
I made your recipe again last night (told you I’d make it again soon – LOL).
I included the onion, about 1/2 onion, diced. Also added fresh sliced mushrooms, substituted half n half for the milk and added a little white wine (about 1/4 cup). I also substituted green peas for the string beans – they were OK but I’d stick to the string beans next time. Served it over a bed of noodles and it was delicious!
My mother used to make a recipe similar to this years ago, she actually used chicken parts which would fall off the bone but it was a little dangerous as you had to be careful of the bones but it was so good!
Thanks so much for this, really enjoy it.
Hey George!!
WOOOOOOOOOOO, another successful round of the chicken stew!! (I’m telling you though, you’re making me very hungry now!)– I love the variations that you threw in there, especially the white wine part, I’m definitely trying that next time. I’m so happy that you’ve taken the time to share your tips!!! 🙂 Have a great day, we’re almost to Friday!
I’m making this for my family tonight I doubled the. Ingredients so I am hoping it turns out OK because I have it and two crockpots LOL
Hi Krysteen! I’m sure that it will be excellent!!! This is a great family recipe, I will cross my fingers for you that it’s a hit!!! 😝
Hi, I’m just making this now for tonight! I’ve doubled the recipe, and stuck to the instructions but there doesn’t seem to be a lot of sauce – does it maybe get a bit thinner as it cooks – it’s enough to coat the veg and chicken but that’s it? I was hoping for more sauce….
Hi Fiona! How did you end up liking it? Typically stews have less broth then soups, but I hope that you enjoyed it! 😁
Hi Stephanie, the stew turned out amazing in the end! The longer it cooked the saucier it got. A big hit! Thank You for sharing your lovely recipe 😁
WAHOOO!! I had a sneaking suspicion that you were going to like it! Thank you so much for taking the time to update me, I was wondering! So happy to hear the good news!!!!
This is a fabulous stew! I followed the recipe exactly but brined my chopped chicken first for about eight hours prior to browning and adding to the veggies. It was so good and a big hit with my book club this evening. Thanks for sharing such a great recipe!