This Creamy Chicken Stew recipe is simple to prepare and pairs well with biscuits or dumplings. Cook it on the stovetop, in the crockpot, or in the Instant Pot!
Make sure to serve these alongside my Grilled Boneless Chicken Thighs.
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Creamy Chicken Stew
This simple recipe for chicken stew is a traditional comfort dinner that is rich in vegetables, creamy, and savory. The ideal dish for a midweek supper that will satisfy and delight everyone.
Make this simple chicken stew in your instant pot or crockpot, or on the stovetop like I did! An all-in-one-pot supper that is flavorful, packed with vegetables, and satisfying on a chilly day. composed of soft chicken chunks, potatoes, carrots, and more vegetables in a rich, creamy sauce. This is a delicious evening dinner that can be prepared in less than an hour and eaten on any day of the week. Serve it with homemade bread or biscuits.
Why I love it
- Wholesome and nourishing: Packed with lean chicken chunks and vegetables, this creamy chicken stew is cooked with heavy cream.
- Simple to prepare: From preparation to cooking to putting on the dinner table, prepare this dish for supper in less than an hour.
- So delicious: There is nothing better than this home-cooked stew. Full of taste and makes for a wonderful, cozy supper.
Ingredients you will need
This basic dish calls for only a few ingredients. Here are the major items you'll need:
- I used chicken breast, but you can prepare this chicken stew meal with boneless, skinless chicken thighs.
- If you don't have Italian spice, combine oregano, thyme, and basil.
- Ranch seasoning
- Kosher salt and pepper.
- Olive oil: or you can use avocado oil.
- Veggies used included carrots, celery, and green beans.
- Onion: whatever onion you want
- Potatoes: Try using Yukon gold potatoes, or whatever you have on hand.
- Butter and whole milk
- Cream of chicken soup and sour cream
How to Make it
Stove Top Method
- In a soup saucepan over medium heat, melt the butter and cook the seasoned chicken until it's cooked through. Take out and put aside.
- Put the vegetables in the pot with the olive oil. Cook for approximately five minutes, or until tender. Return the bird.
- Mix together the sour cream, milk, Ranch seasoning, and cream of chicken soup. Stir until thoroughly mixed after adding to the pot.
- Simmer the soup until the carrots and potatoes are fork-tender. Serve with a garnish of parsley, if desired.
Crock Pot Method
- Add salt, pepper, and Italian seasoning to the cubed chicken.
- Melt the butter in the crock pot's bottom. Add the chicken, veggies, and olive oil. To coat, stir.
- Combine the sour cream, milk, soup, and ranch seasoning. Drizzle over the chicken.
- For 6 to 8 hours, simmer the crock pot on LOW with a lid on. When it comes to milk and dairy products, it's better to go slowly.
- Optional: Serve with biscuits!
Instant Pot Method
- Put the oil, butter, and vegetables in the Instant Pot and set it to Saute Mode. Simmer for approximately five minutes, or until the onions are tender and transparent.
- Scrape up any pieces that could have gotten stuck to the bottom of the pot after adding 1 cup of chicken broth.
- Add salt, pepper, and Italian seasoning to the cubed chicken. Put it in the pot.
- Make sure the pressure release valve is sealed before placing the pot's lid on. After selecting Cancel, select Pressure Cook and set an 8-minute timer. Flip the rapid release valve when the allotted time has passed.
- Turn on the Saute mode after opening the lid.
- Mix together ranch seasoning and cream of chicken soup. Add half of the sour cream and half of the milk.
- After around five minutes of simmering, serve the soup!
Tips
- Replace the chicken with lean beef or another protein.
- Feel free to substitute other vegetables, such as zucchini or peas, for some of the vegetables.
- Any potato will do.
- Consider including some greens, such as kale or spinach.
- Serve this dish for chicken stew over simple white rice or cilantro lime rice.
- Replace the heavy cream with cream cheese or coconut milk.
Storing Leftovers
Keep in an airtight jar and freeze for up to three months or in the refrigerator for up to three days.
Note: When frozen and reheated, dairy-based soups like this one undergo a little change in consistency.
Frequently asked questions
Without a doubt, chicken stew can be frozen. For up to three months, store in an airtight container and freeze. Thaw it overnight in the refrigerator and reheat it on your stovetop the night before serving. If necessary, you can add a small amount of milk or water.
There are several ways to make your stew thicker. The most popular use for cornstarch is to thicken soups and stews by combining it with a small amount of water or milk. Alternatively, you might use flour, which is healthier. Another way to thicken your stew is to mash up some of the potato chunks with your fork.
You need to add herbs to your stew to enhance its flavor. Use dried herbs such as thyme, basil, oregano, rosemary, or Italian spice. You can also use fresh herbs or use them as a garnish for the finished dish.
If you tried this Creamy Chicken Stew or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Creamy Chicken Stew
INGREDIENTS
- 1 ½ lbs. 680g boneless skinless chicken breasts or thighs, chopped into bite-sized pieces
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 celery stalks chopped
- 3 carrots peeled and sliced
- 3 medium potatoes cut 1 inch cubes
- 1 cup 150g green beans, trimmed and cut into 1-inch (2.5 cm) chunks
- 1 cup 240ml home made cream of chicken soup
- 1 cup 240ml heavy cream (or half-and-half)
- 1 tablespoon ranch seasoning
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- Salt & black pepper to taste
INSTRUCTIONS
Crock Pot Method
- Prep the Ingredients – Dice all vegetables and butter the chicken into bite-sized pieces.
- Layer in the Slow Cooker – Place the chicken, onions, garlic, celery, carrots, potatoes, and green beans in the crock pot. Season with ranch seasoning, Italian seasoning, salt, and pepper.
- Make the Base – Add chicken broth and homemade cream of chicken soup Right now, give everything a gentle stir to combine, and then add thyme and a bay leaf.
- Crock Pot it Set to low and cook for 6-8 hours or high for 3-4 hours until chicken is tender and vegetables are soft.
- Finish & Serve — Fold in heavy cream and frozen peas, then cook for 10–15 more minutes. Discard the bay leaf, season to taste, and serve warm with Parmigiano cheese. Enjoy!
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