Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Servings: 4
Insanely simple to make either on a stovetop, Cock Pot, or Instant Pot. This creamy and delicious chicken stew is the perfect addition to your weekly rotation. I am pretty sure that your entire family will have an amazing dinner thanks to this amazing stew!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 tbsp butter
1 tbsp olive oil
2 boneless chicken breasts, cut into bite-sized pieces
2.5 tsp Italian seasoning
Salt/Pepper
1 small onion, diced
2 large red potatoes, sliced
1 c. baby carrots
½ c. celery, diced
¾ c. green beans, fresh or frozen
10.5 ounces cream of chicken soup
1 c. whole milk, don’t substitute low-fat
1 c. sour cream, at room temp
1-ounce dry ranch dressing mix
Note: For the Instant Pot Version, one cup of Chicken Broth is also required
How to make Creamy Chicken Stew
Stove Top:
Step 1: In a soup pot, melt the butter over medium heat.
Step 2: With salt, pepper, and Italian seasoning, season the cubed chicken and add to the pot. Saute the cubed chicken until cooked through. Set the cubed chicken aside when done.
Step 3: To the pot, add a tbsp olive oil or vegetable oil. Add the vegetables to the hot oil and cook for about 5 minutes until soft. Place the chicken back to the pot.
Step 4: To a small bowl, combine the cream of chicken soup, milk, sour cream, and Ranch seasoning. Then, add this to the pot, stirring well until incorporated.
Step 5: Simmer the soup for approximately 45 minutes until the potatoes and carrots are fork-tender.
Step 6: Serve the stew over biscuits if desired.
Crock-Pot:
Step 1: With salt, pepper, and Italian seasoning, season the cubed chicken.
Step 2: On the bottom of a crockpot, melt the butter. Add the olive oil, vegetables, and chicken to the melted butter and stir.
Step 3: In a small bowl, combine the soup, milk, sour cream, and ranch seasoning. Pour this over the chicken.
Step 4: Cover the pot, set it on low, and cook for 6 to 8 hours.
Step 5: Serve the stew over biscuits if desired.
Instant Pot:
Step 1: To “Saute” mode, set the Instant Pot. Add in the butter, olive, oil, and vegetables, and cook for about 5 minutes until the onions are softened and translucent.
Step 2: To the pot, pour in a cup of chicken broth. Scrape the bits on the bottom of the pot to deglaze.
Step 3: With Italian seasoning, salt, and pepper, season the cubed chicken, then add to the pot.
Step 4: Cover the pot and seal the valve. Press cancel then hit the Pressure Cook and cook for 8 minutes. Turn to quick release when done.
Step 5: Uncover and change to Saute mode.
Step 6: In a small bowl, mix the cream of chicken soup, and Ranch seasoning. Add in half each of the milk and sour cream.
Step 7: Simmer the soup for approximately 5 minutes.
Step 8: Serve and enjoy!
Notes:
If you prefer more broth, add the additional half cup milk and sour cream.
When cooking in a slow cooker, use whole milk because higher fat content will only decrease the chance of having dairy curdle.
This stew is perfect over homemade Buttermilk Biscuits.
Nutrition Facts:
Calories: 431kcal | Carbohydrates: 52g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 1268mg | Potassium: 1488mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5100IU | Vitamin C: 25mg | Calcium: 130mg | Iron: 3.2mg
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 2 boneless chicken breasts, cut into bite-sized pieces
- 2.5 tsp Italian seasoning
- Salt/Pepper
- 1 small onion, diced
- 2 large red potatoes, sliced
- 1 c. baby carrots
- ½ c. celery, diced
- ¾ c. green beans, fresh or frozen
- 10.5 ounces cream of chicken soup
- 1 c. whole milk, don't substitute low-fat
- 1 c. sour cream, at room temp
- 1-ounce dry ranch dressing mix
- Note: For the Instant Pot Version, one cup of Chicken Broth is also required
Instructions
Stove Top:
Step 1: In a soup pot, melt the butter over medium heat.
Step 2: With salt, pepper, and Italian seasoning, season the cubed chicken and add to the pot. Saute the cubed chicken until cooked through. Set the cubed chicken aside when done.
Step 3: To the pot, add a tbsp olive oil or vegetable oil. Add the vegetables to the hot oil and cook for about 5 minutes until soft. Place the chicken back to the pot.
Step 4: To a small bowl, combine the cream of chicken soup, milk, sour cream, and Ranch seasoning. Then, add this to the pot, stirring well until incorporated.
Step 5: Simmer the soup for approximately 45 minutes until the potatoes and carrots are fork-tender.
Step 6: Serve the stew over biscuits if desired.
Crock-Pot:
Step 1: With salt, pepper, and Italian seasoning, season the cubed chicken.
Step 2: On the bottom of a crockpot, melt the butter. Add the olive oil, vegetables, and chicken to the melted butter and stir.
Step 3: In a small bowl, combine the soup, milk, sour cream, and ranch seasoning. Pour this over the chicken.
Step 4: Cover the pot, set it on low, and cook for 6 to 8 hours.
Step 5: Serve the stew over biscuits if desired.
Instant Pot:
Step 1: To “Saute” mode, set the Instant Pot. Add in the butter, olive, oil, and vegetables, and cook for about 5 minutes until the onions are softened and translucent.
Step 2: To the pot, pour in a cup of chicken broth. Scrape the bits on the bottom of the pot to deglaze.
Step 3: With Italian seasoning, salt, and pepper, season the cubed chicken, then add to the pot.
Step 4: Cover the pot and seal the valve. Press cancel then hit the Pressure Cook and cook for 8 minutes. Turn to quick release when done.
Step 5: Uncover and change to Saute mode.
Step 6: In a small bowl, mix the cream of chicken soup, and Ranch seasoning. Add in half each of the milk and sour cream.
Step 7: Simmer the soup for approximately 5 minutes.
Step 8: Serve and enjoy!
Notes
If you prefer more broth, add the additional half cup milk and sour cream. When cooking in a slow cooker, use whole milk because higher fat content will only decrease the chance of having dairy curdle. This stew is perfect over homemade Buttermilk Biscuits.
