Creamy Chicken Stew
User Reviews
4.9
Creamy Chicken Stew
Description
Creamy Chicken Stew centers on cubed, seasoned chicken sautéd with onions before adding a mix of vegetables—red potatoes, baby carrots, celery, and green beans. The cooking method allows the ingredients to soften and meld, whether by a slow simmer on the stovetop or a slow cooker’s low heat setting, which helps prevent dairy curdling. A combination of cream of chicken soup, milk (preferably whole milk), sour cream, and ranch seasoning mix creates a thickened, savory base with a creamy texture that binds the ingredients.
The resulting stew offers tender bites of chicken and vegetables in a smooth, mildly herbed sauce. The seasoning and dairy components balance to create a hearty, soothing dish. Served over biscuits, the stew becomes a satisfying comfort food suitable for cooler days or when a substantial home-cooked meal is desired.
Using whole milk is recommended especially for slow cooking to avoid curdling. The stew can be made in advance and retains quality when reheated. This recipe suits those seeking a creamy, vegetable-packed chicken stew without complicated preparation.
Ingredients
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 2 chicken breast uncooked & cut into bite-sized pieces, boneless
- 2.5 teaspoons Italian seasoning
- salt
- black pepper
- 1 onion diced, small
- 2 red potatoes sliced, large
- 1 cup carrot baby
- ½ cup celery diced
- ¾ cup green beans fresh or frozen
- 10.5 oz. cream of chicken soup
- 1 cup milk don't substitute low-fat, whole
- 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
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 to prevent dairy curdling during slow cooking.
- This stew pairs well when served over biscuits for added texture.
- Slow cooker method benefits from low and slow cooking to meld flavors and maintain dairy texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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