Creamy Chicken Stew
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!
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Servings: 6 servings
Calories: 288kcal
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!
NUTRITION
Calories: 288kcal | Carbohydrates: 25g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 546mg | Potassium: 601mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4083IU | Vitamin C: 18mg | Calcium: 122mg | Iron: 2mg
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