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
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.
