Creamy Chicken Stew
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4.9
405 reviews
Excellent
Creamy Chicken Stew
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This Creamy Chicken Stew recipe is simple to make on the Stove Top, Crock Pot, or Instant Pot! Enjoy it over biscuits or topped with dumplings!
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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. ranch seasoning mix
Note: For the Instant Pot Version, one cup of Chicken Broth is also needed
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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.
Notes
- Use whole milk, especially if cooking in the Slow Cooker, higher fat content will mitigate the possibility of having the dairy curdle.
- This stew is great served over homemade Buttermilk Biscuits!
Nutrition Information
Show Details
Calories
431kcal
(22%)
Carbohydrates
52g
(17%)
Protein
20g
(40%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
67mg
(22%)
Sodium
1268mg
(53%)
Potassium
1488mg
(43%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
5100IU
(102%)
Vitamin C
25mg
(28%)
Calcium
130mg
(13%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 52g | 17% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 67mg | 22% |
| Sodium | 1268mg | 53% |
| Potassium | 1488mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 5100IU | 102% |
| Vitamin C | 25mg | 28% |
| Calcium | 130mg | 13% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
405 reviews
Excellent
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