This Creamy Chicken Stew is the ultimate comfort food; with tender chicken, assorted vegetables, and an easy sauce. In this post, I’ll share three great ways to prepare it for the stovetop, a slow cooker, and Instant Pot. so you can cozy up with this dish however you like to cook!
Make sure to serve these alongside my Grilled Boneless Chicken Thighs.
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Creamy Chicken Stew Recipe
As a stay-at-home wife and food blogger, I’m constantly on the hunt for recipes that are comforting and don’t require you to spend hours cooking in the kitchen. When I made this Creamy Chicken Stew for the first time, it immediately became a favorite in my kitchen on those cold days when I wanted something warm and filling. Drawing inspiration from traditional homemade stews, I’ve tried out a range of techniques to make it as easy as it can be for any kind of cooking setup.
My love for this dish began with memories as a child of my mother’s hearty stews, which filled our home with olfactory experiences of rich, savory aromas. Over time I added my own twists, making it creamier and creating versions to accommodate different schedules and palates. Whether you lean toward the slow-simmered complexity of a stovetop stew, the hands-off simplicity of a slow cooker, or the swift convenience of an Instant Pot, I’ve got you covered!
Why You'll Love This Recipe
- Rich and Creamy Comfort — This stew is stuffed (with tender chicken) and swaddled (with hearty vegetables) and coated in a luxuriously creamy broth that’s like a warm hug in a bowl.
- Simple and Flexible — Short on time, or love the flavor of something slow-cooked? You can make it three ways: stovetop, slow cooker or Instant Pot, depending on your schedule.
- Great Family Meal – It’s a hearty, sustenance, and wholesome food that everyone can appreciate, making it excellent for cozy dinners, meal prep, or serving guests alongside a crusty loaf of bread!
Key Ingredients
- Chicken (boneless, skinless) – The primary protein, adding tenderness and deep flavor.
- Butter & Olive Oil – Provides richness to the dish and helps brown the chicken for extra flavor.
- Onion, Garlic, & Celery – The onion, garlic & Celery is the aromatic base that adds flavor.
- Carrots & Potatoes — Sturdy vegetables that provide texture and a natural sweetness.
- Green Beans — Helps to add a fresh, slightly crunchy texture and adds a boost of nutrients.
- Homemade Cream of Chicken Soup — Enhances creaminess and adds deep, comfy flavor.
- Heavy Cream (or Half-and-Half) – Makes it super creamy and luscious.
- Ranch Seasoning – Gives the stew a tangy, herby, and slightly garlicky taste.
- Italian Seasoning – A mixture of herbs that adds depth and warmth.
- Salt & Black Pepper.
Instructions
Stove Top Method
- Sauté the Aromatics & Chicken – In a big pot or Dutch oven, add the butter and olive oil and heat over medium heat. Cook onions, garlic, celery, and carrots until softened. Add the chicken, season with salt, pepper, ranch seasoning and Italian seasoning, then cook until lightly golden.
- Make the Base – Add flour to chicken and stir to coat. Add in the chicken broth and homemade cream of chicken soup, stirring well to combine. Stir in potatoes, green beans, thyme, and bay leaf.
- Simmer Until Tender – Increase the heat to medium high to bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
- Finish & Serve — Stir in heavy cream and frozen peas, allowing stew to simmer for another 5 minutes, until heated through. Remove the bay leaf, adjust seasoning if desired, then serve warm topped with grated Parmesan cheese. Enjoy!
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!
Instant Pot Method
- Sauté Aromatic & Chicken – Turn on the Instant Pot in Sauté mode and melt butter & olive oil. Add the onions, garlic, celery and carrots, and cook until softened. Darker the chicken, ranch seasoning, Italian seasoning, salt and pepper, and sauté until lightly browned.
- Add Flour & Liquids - Dust flour on the beta and mix well. Stir in the chicken broth and homemade cream of chicken soup.
- Layer the Vegetables — Place potatoes, green beans, the thyme and a bay leaf on top. Do not stir: this will make the flour stick on the bottom.
- Pressure Cook – Close the lid, set the valve to Sealing position, and cook on High Pressure for 10 minutes.
- Natural Release – Let the pressure release naturally for 10 minutes, after which, cautiously do a quick release.
- Make it Creamy — Add heavy cream and frozen peas, and return to Sauté mode. Allow it to cook for an additional 5 minutes until warmed through.
- Serve & Enjoy – Remove bay leaf, season if necessary and serve warm with parmesan cheese and crusty bread!
Pro Tips
- Sear the Chicken for More Flavor — Browning the chicken before you simmer it (especially in the stovetop and Instant Pot versions) gives the stew more depth and richness. This step is essential to unlocking fullness of flavor!
- Use Homemade Cream of Chicken Soup – Store-bought versions are acceptable in a pinch, but a homemade one is fresher tasting and chemical free. It also nicely boosts the creamy texture.
- Chop Veggies Uniformly – In order for the potatoes, carrots, and green beans to cook evenly, you should chop them into uniformly-sized pieces. This keeps a few from going mushy while others stay too firm.
- Don’t Stir Too Much in the Instant Pot — While you do want to stir things up, only to an extent to ensure that the flour doesn’t adhere to the bottom before pressure cooking (it’ll trigger a burn warning). All you do is layer the ingredients and stir well after cooking.
- Let the Flavors Develop — To get the full flavor, let the stew sit 10 to 15 minutes before serving. It become even tastier as the flavors meld beautifully after sitting!
- Customize the Creaminess — Add more or less heavy cream to taste. To thin it out, replace it with half-and-half or whole milk, though for an ultra-creamy finish, stir in a bit more cream right at the end.
Storing & Leftovers
Creamy chicken stew can be stored in an airtight container in the fridge for 4 days or in the freezer for 3 months. Reheat gently on the stovetop or with a microwave, adding a splash of broth or cream to keep its creamy texture.
Frequently asked questions
Yes, you can freeze chicken stew, but it’s advisable to freeze it before you add the heavy cream because dairy can separate during thawing. Let the stew cool completely, then transfer it to an airtight container and freeze for up to 3 months — and mix the cream when you’re reheating for the best texture.
To thicken stew, you can use a flour or cornstarch slurry (mix with water before adding) or let it boil uncovered to reduce the liquid. Mashed potatoes or extra cream also make for a naturally thick, velvety texture.
For a rich, deep flavor, sear the chicken before it simmers, make your own broth and don’t skimp on aromatics, like onions, garlic and herbs. And layering seasonings, like ranch seasoning, Italian herbs, thyme, and a bay leaf, makes it taste even better.
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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