Description

This Creamy Chicken Stew is a comforting, hearty dish perfect for any season. Made with tender chicken breasts, fresh vegetables, and a luscious blend of cream of chicken soup, sour cream, and ranch seasoning, this stew offers rich flavor and creamy texture. It can be prepared on the stovetop, slow cooker, or Instant Pot, making it versatile and easy to fit your cooking preferences. Serve it warm, optionally over biscuits, for a satisfying homestyle meal.

Ingredients

Scale

Chicken and Seasoning

2 boneless skinless chicken breasts, cubed
Salt and Pepper, to taste
2 ½ teaspoons Italian seasoning

Vegetables

1 small onion, diced
1 cup baby carrots
½ cup celery, diced
¾ cup green beans, fresh or frozen
2 large red potatoes, cut into 1-inch cubes

Liquids and Dairy

1 tablespoon butter
1 tablespoon olive oil
10.5 oz. cream of chicken soup
1 cup whole milk (do not substitute with low-fat)
1 cup sour cream, at room temperature
1 oz. ranch seasoning mix

Instructions

Prepare the chicken: Season the cubed chicken breasts with salt, pepper, and Italian seasoning. Set aside.
Stovetop cooking: Melt the butter in a soup pot over medium heat. Add the seasoned chicken and sauté for about 5 minutes until nearly cooked through. Remove the chicken and set aside. Add the olive oil to the pot, then add diced onion, baby carrots, celery, and green beans. Cook until vegetables are softened, about 5-7 minutes.
Combine soup mixture: In a bowl, mix together cream of chicken soup, whole milk, sour cream, and ranch seasoning until well combined. Pour this mixture into the pot with the cooked vegetables, stirring thoroughly.
Simmer the stew: Return the chicken to the pot, add cubed red potatoes, and let the stew simmer on medium-low heat for about 25 minutes or until the potatoes and carrots are fork tender.
Optional serving suggestion: Serve the creamy chicken stew over warm biscuits for an extra comforting meal.
Slow cooker method: Melt butter at the bottom of the crock pot, then add olive oil, vegetables, and seasoned chicken. Stir to coat everything evenly. Mix the soup, milk, sour cream, and ranch seasoning and pour over the ingredients. Cover and cook on LOW for 6-8 hours.
Instant Pot method: Set Instant Pot to Saute mode; melt butter and olive oil and sauté vegetables until onion is soft and translucent (about 5 minutes). Add 1 cup chicken broth and scrape bottom to release any stuck bits. Add the seasoned chicken. Seal the lid and pressure cook for 8 minutes, then perform a quick pressure release. Open the lid, switch to Saute. Mix cream of chicken soup and ranch seasoning with half the milk and half the sour cream, add to the pot; simmer for 5 minutes. Optionally add remaining milk and sour cream for more broth.

Notes

Use whole milk to maintain the creamy texture; do not substitute with low-fat milk.
Adjust salt and pepper to your taste preference.
Cooking times may vary slightly depending on the size of chicken pieces and vegetables.
Serving the stew over warm biscuits is optional but highly recommended for a filling meal.
The stew can also be prepared in a slow cooker or Instant Pot for convenience.
Optionally add the remaining half cup of milk and sour cream in the Instant Pot method if you want a brothier stew.

Prep Time: 15 minutes
Cook Time: 45 minutes (stovetop), 6-8 hours (slow cooker), 20 minutes (Instant Pot total)
Category: Stew
Method: Stovetop
Cuisine: American

Keywords: Creamy chicken stew, chicken recipe, comfort food, creamy soup, easy stew, homestyle chicken stew