Creamy Chicken Stew Recipe

Introduction

This creamy chicken stew is a comforting, hearty meal perfect for chilly evenings. Tender chicken and fresh vegetables are simmered in a rich, savory sauce that’s easy to prepare on the stove, in a crock pot, or with an Instant Pot. It’s a versatile dish that pairs wonderfully with biscuits or crusty bread.

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 boneless chicken breasts, cut into bite-sized pieces
• 2.5 teaspoons Italian seasoning
• Salt and pepper, to taste
• 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 (do not substitute low-fat)
• 1 cup sour cream, at room temperature
• 1 oz ranch seasoning mix

Instructions

1. Step 1: Melt the butter in a soup pot over medium heat.
2. Step 2: Season the cubed chicken with salt, pepper, and Italian seasoning. Add it to the pot and sauté until cooked through, then remove the chicken from the pot.
3. Step 3: Add olive oil to the pot and cook the onion, potatoes, carrots, celery, and green beans until softened, about 5 minutes. Return the chicken to the pot.
4. Step 4: In a bowl, combine the cream of chicken soup, milk, sour cream, and ranch seasoning. Pour this mixture into the pot and stir until well combined.
5. Step 5: Let the stew simmer uncovered until the potatoes and carrots are fork tender, about 45 minutes. Stir occasionally to prevent sticking.
6. Step 6: Serve hot, optionally over warm biscuits for a complete meal.

Tips & Variations

• For a lower-fat option, substitute sour cream with plain Greek yogurt but keep whole milk for creaminess.
• Add a handful of fresh spinach or kale towards the end of cooking for extra greens.
• If you like it spicier, sprinkle in a pinch of crushed red pepper flakes when sautéing the vegetables.
• Using fresh herbs like thyme or parsley can brighten the flavors just before serving.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to prevent curdling. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well and can be added directly to the pot. Adjust the cooking time slightly if they cook faster.

Is it necessary to use whole milk and full-fat sour cream?

Whole milk and full-fat sour cream provide the best creamy texture and flavor. Using low-fat versions may result in a thinner stew and less rich taste.

Creamy Chicken Stew Recipe

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★★★★★

4.7 from 138 reviews

This creamy chicken stew is a comforting and hearty dish featuring tender chicken breast pieces, fresh vegetables, and a rich, flavorful sauce made with cream of chicken soup, sour cream, and ranch seasoning. Perfect for a family meal, it can be prepared on the stovetop, in a crock pot, or using an Instant Pot, allowing for flexibility and convenience.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 45 minutes (stovetop), 6-8 hours (crock pot on low), 20 minutes total (Instant Pot including sauté and pressure cooking)
• Total Time: 1 hour (stovetop), 6-8 hours (crock pot), 35 minutes (Instant Pot)
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

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Chicken and Seasonings

• 2 boneless chicken breasts (uncooked & cut into bite-sized pieces)
• 2.5 teaspoons Italian seasoning
• Salt and pepper to taste

Vegetables

• 1 small onion (diced)
• 2 large red potatoes (sliced)
• 1 cup baby carrots
• ½ cup celery (diced)
• ¾ cup green beans (fresh or frozen)

Liquids and Dairy

• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 10.5 oz. cream of chicken soup
• 1 cup whole milk (do not substitute low-fat)
• 1 cup sour cream (at room temperature)

Seasoning Mix

• 1 oz. ranch seasoning mix

Instructions

1. Prepare the chicken: Season the cubed chicken with salt, pepper, and Italian seasoning to infuse flavor into the meat before cooking.
2. Sauté the chicken (Stovetop method): Melt butter in a soup pot over medium heat. Add the seasoned chicken and sauté until cooked through. Remove the chicken from the pot and set aside.
3. Cook vegetables (Stovetop method): Add olive oil to the pot along with the diced onion, sliced potatoes, baby carrots, celery, and green beans. Cook until softened, about 5 minutes.
4. Combine chicken with vegetables (Stovetop): Return the cooked chicken to the pot with the vegetables.
5. Add soup mixture: In a bowl, mix the cream of chicken soup, whole milk, sour cream, and ranch seasoning. Pour the mixture into the pot and stir well to combine all ingredients thoroughly.
6. Simmer: Allow the stew to simmer over medium-low heat until the potatoes and carrots are fork tender, approximately 45 minutes.
7. Serve: For added comfort, serve the stew warm over biscuits if desired.
8. Crock Pot method start: Melt butter on the bottom of the crock pot. Add olive oil, seasoned chicken, and vegetables, then stir to coat everything evenly.
9. Add soup mixture (Crock Pot): Mix the cream of chicken soup, milk, sour cream, and ranch seasoning together, then pour over the chicken and vegetables in the crock pot.
10. Cook slow: Cover the crock pot and cook on LOW for 6 to 8 hours, allowing flavors to blend slowly.
11. Serve (Crock Pot): Optionally, serve the hearty stew over biscuits for a complete meal.
12. Instant Pot sauté: Set the Instant Pot to Sauté Mode. Melt butter and add olive oil and vegetables, cooking until the onions become soft and translucent, about 5 minutes.
13. Add broth and deglaze: Pour 1 cup chicken broth into the Instant Pot and scrape any browned bits from the bottom to avoid burning.
14. Add chicken: Season chicken with Italian seasoning, salt, and pepper and add to the pot.
15. Pressure cook: Secure the lid, seal the valve, and pressure cook on high for 8 minutes. When done, perform a quick release of pressure.
16. Add soup mixture (Instant Pot): Open the lid and switch to Sauté mode. Combine cream of chicken soup and ranch seasoning with half the milk and half the sour cream, stirring into the pot.
17. Simmer and finish: Let the stew simmer for about 5 minutes. Add the remaining milk and sour cream if a thinner broth is preferred, then serve immediately.

Notes

• Using whole milk is important for the best creamy texture; do not substitute with low-fat milk.
• If preferred, serve the stew over biscuits for a more filling meal.
• The recipe provides flexibility for cooking methods: stovetop, crock pot, or Instant Pot.
• When using the Instant Pot, make sure to deglaze the pot with broth to prevent burning before pressure cooking.
• For a thicker stew, omit the additional milk added at the end of the Instant Pot method.

Keywords: chicken stew, creamy chicken soup, stovetop stew, crock pot chicken, Instant Pot chicken stew, comfort food, hearty chicken dish