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!
-
- Chicken Tortilla Soup
-
- Chicken and Rice Soup
-
- Baked Potato Soup
-
- Slow Cooker Beef Stew
-
- Copycat Longhorn Parmesan Crusted Chicken
-
- Broccoli Pasta
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
Can I substitute evaporated milk for the whole milk?
Hi Glena! You can, just use 1/4 cup water and 1/4 cup evaporated milk. This will equate to the 1/2 cup of milk. Enjoy!
Oh Lord, shut the door!! Who knew Ranch dressing could light up a recipe so much! This stew is delicious and fun to make. It made an amazing “lick your spoon” gravy and filled my house with a tantalizing aroma. I did add 4 skinless boneless chicken thighs, 4 garlic cloves, basil and oregano. This is a keeper! Thank you so much for sharing💕💕💕
Hi Gina!!!! Oh man your description made my mouth water and I just ate lunch! You’re right, this stew is pretty darn good huh?! Thank you for taking the time to share your thoughts!
Made this 3 or 4 times. My husband and I love it!
Hi Lorena !!! That is awesome, I love this recipe too, my husband is obsessed as well! Thank you so much for taking the time to comment and rate it, you are the best!
Great recipe!! Nice and thick which usually you won’t get from a slow cooker recipe without additional steps at the end. We’re not fans of green beans so I replaced those with mushrooms. Everyone I served it to has asked for the recipe.
Hi Frances! Ohhhhh I’m so happy, this totally made my day!!!! You are the best, thank you! Have a great weekend!
Stephanie
I just added all of the ingredients, but used low fat milk. I just read I should use whole milk. Will it be okay or will the milk curdle?
Hi Betsy! I have used low-fat milk before and have been fine! Just keep the heat on low and watch it carefully. You should be OK. I just like to put a cautious word in there!
Phew! Thanks so much for the quick reply!
I look at ingredients. Decide to double it. You think it work in 6-8 hours?
Hi Igor! You can definitely double it and the 6-8 time-frame should be just fine! Enjoy!!
Hi Stephanie, I made this yesterday as the first crockpot meal I’ve cooked in over 20 years. I was looking for something creamy with chicken and this sounded wonderful, it came out great! I served it over biscuits and *poof* it was gone. Thanks for the great eats!
Margaret! This is amazing news!!!! I am so happy to hear that and I actually posted another recipe today for the same thing, except you use a pork shoulder! Thank you for your comment, it made my day!
Should I cook the chicken B4 I start in a pot for 40 mins….. Just don’t seem like enough time for the chicken to cook..
Hi Keith! That isn’t necessary and might actually take some of the flavor out if you cook it before. Just check your chicken before you eat it, but you should be just fine!
Making this today! Only had 2 percent milk in the fridge…is this ok??
Hi Emily,
Some crock pots run kind of hot and cause milk that is lower in fat to curdle. I recommend that you temper that milk (warm it a little in the microwave) and perhaps add it to a pot on the stove and cook this low on the stove? You can absolutely make it on low in the crock pot but I just wanted to give you a warning just in case! Enjoy!!
It is possible to use mini potatoes
Hi Katie! You definitely can! Enjoy!