Creamy Chicken Stew

This Creamy Chicken Stew recipe is simple to make on the Stove Top, Crock Pot, or Instant Pot! Enjoy it over biscuits or topped with dumplings!

Prep Time20

Cook Time35

Total Time55

Course: Soup

Cuisine: American

Servings:

Calories: 466kcal

Author: Stephanie

Ingredients

1 tablespoon butter
1 tablespoon olive oil
2 boneless skinless chicken breasts cubed
2 ½ teaspoons Italian seasoning
Salt/Pepper
1 small onion diced
1 cup baby carrots
½ cup celery diced
¾ cup green beans fresh or frozen
2 large red potatoes cut into 1-inch cubes
10.5 oz. cream of chicken soup
1 cup whole milk don't sub low-fat
1 cup sour cream at room temp
1 oz. ranch seasoning mix

Note: For the Instant Pot Version, one cup of Chicken Broth is also needed

US Customary - Metric

Instructions

Stove Top Method

Melt butter in a soup pot over medium heat.
Season the chicken with salt, pepper, and Italian seasoning. Add to the pot and sauté for about 5 minutes, until nearly cooked through. Remove and set aside.
Add the oil and vegetables. Cook until softened, about 5-7 minutes.
Combine the cream of chicken soup, milk, sour cream, and Ranch seasoning. Add to the pot and stir until well-combined. Add the chicken back.
Let the soup simmer until the potatoes and carrots are fork tender, about 25 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

Use whole milk, especially if cooking in the Slow Cooker, higher fat content will mitigate the possibility of having the dairy curdle.

This stew is great served over homemade Buttermilk Biscuits!

Nutrition