Creamy Chicken Stew Recipe Using (Stove Top, Crock Pot, or Instant Pot!)

Enjoy Creamy Chicken Stew, a comforting classic that’s perfect with biscuits. Easy instructions for stove top, crock pot, or instant pot included.

Creamy Chicken Stew Recipe

Creamy Chicken Stew is a versatile recipe that shines across the stove top, crock pot, or instant pot methods. Perfectly seasoned chicken melds with hearty vegetables and is simmered to perfection in a rich, creamy sauce. This stew is a classic comfort dish, easy enough for weeknight dinners yet impressive for any gathering. It’s a cozy, filling meal that pairs wonderfully with biscuits or dumplings, guaranteed to warm you from the inside out.

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

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.

• 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.

Serving Suggestions:

• Buttermilk Biscuits
• Copycat Texas Roadhouse Rolls
• Cheddar Bay Biscuits

Tips and Tricks

• You can make this stew on the Stove Top, Crock Pot, or Instant Pot.
• Season and sauté the chicken until cooked through before adding vegetables.
• Use cream of chicken soup, milk, sour cream, and Ranch seasoning for a creamy base.
• Allow the stew to simmer until potatoes and carrots are fork-tender.
• For added flavor and texture, garnish with crumbled bacon.