This recipe for creamy chicken stew is simple to prepare and goes well with biscuits or dumplings. Prepare it on the stovetop, in a slow cooker, or in an instant pot!
Creamy Chicken Stew
Here at The Cozy Cook, this dish is considered a classic comfort food. I started producing it in 2014. You're about to discover an outstanding dinner that your family will want to include in the rotation if you give it a try for the first time.
You can make this using the stovetop, crock pot, or instant pot, thanks to the instructions I've included.
How to Make it
STOVE TOP METHOD
- Butter should be melted in a soup pot over medium heat before seasoning chicken and cooking it through. Take out and place aside.
- Together with the vegetables, add the olive oil to the pot. Cook for about 5 minutes, or until softened. Reintroduce the chicken.
- Combine the milk, sour cream, cream of chicken soup, and Ranch seasoning. Add to the pot and mix everything together.
- Allow the soup to simmer until the carrots and potatoes are easily forked. Optional: Top the biscuits with crumbled bacon for garnish.
Adding Dumplings (Stove Top Method)
- ½ cup milk and 1 ½ cups Bisquick should be combined.
- Add the following dry seasonings: 2 teaspoons parsley, ½ teaspoon each of thyme, sage, and garlic powder.
- The soup should bubble briefly.
- Drop bite-sized balls of the mixture into the pan and let them cook for 10 to 15 minutes uncovered.
- Periodically gently rotate the dumplings so that both sides can cook.
- Enjoy after serving!
Storing Leftovers
For up to 3 days in the fridge or up to 3 months in the freezer, store in an airtight container.
Note: After being frozen and reheated, dairy-based soups like this one slightly alter in consistency.
Creamy Chicken Stew
This recipe for creamy chicken stew is simple to prepare and goes well with biscuits or dumplings. Prepare it on the stovetop, in a slow cooker, or in an instant pot.
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Servings: 4
Calories: 431kcal
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
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.
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.
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 ½ 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.
Nutrition
Calories: 431kcal | Carbohydrates: 52g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 1268mg | Potassium: 1488mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5100IU | Vitamin C: 25mg | Calcium: 130mg | Iron: 3.2mg
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