Prep time: 10 MINS | Cook time: 50 MINS | Total time: 1 HR | Servings: 4
Throw together this comforting, creamy chicken stew either on the stovetop, crock pot, or Instant Pot. Serve over buttermilk biscuits or with dumplings on top.
Ingredients
2 boneless chicken breasts, uncooked & cut into bite-sized pieces
1 tbsp butter
1 tbsp olive oil
2.5 tsp Italian seasoning
1 small onion, diced
1 c. baby carrots
½ c. celery, diced
2 large red potatoes, sliced
¾ c. green beans, fresh or frozen
1 c. sour cream, at room temp
1-ounce dry ranch dressing mix
10.5 ounces cream of chicken soup
1 c. whole milk, don’t substitute low-fat
Salt/Pepper
Note: I cup of chicken broth is also needed for the Instant Pot Version.
How to make Creamy Chicken Stew
Stove Top Method:
Step 1: In a soup pot over medium heat, melt the butter.
Step 2: With salt, pepper, and Italian seasoning, season the cubed chicken. Once the butter has melted, add them to the pot and saute until cooked through. Set aside when done.
Step 3: To the pot with the veggies, add 1 tbsp olive or vegetable oil. Cook for about 5 minutes until tender. Then, add the chicken back to the pot.
Step 4: Mix the cream of chicken soup, milk, sour cream, and Ranch seasoning until well blended. Stir this into the pot. Allow the soup to simmer for about 45 minutes until the potatoes and carrots are fork-tender.
Step 5: Serve the stew right away over biscuits (optional). Enjoy!
Crock Pot Method:
Step 1: With salt, pepper, and Italian seasoning, season the cubed chicken.
Step 2: On the bottom of the crock pot, melt the butter. Then, add the olive oil along with the veggies and chicken. Stir well.
Step 3: Combine the soup, milk, sour cream, and ranch seasoning until well blended, then pour this over the chicken.
Step 4: Cover with the lid and set to cook for 6 to 8 hours on low.
Step 5: Serve the stew right away over biscuits (optional). Enjoy!
Instant Pot Method:
Step 1: To saute mode, set the Instant Pot. Add the butter along with the olive oil and veggies. Cook for about 5 minutes until the onions are tender and translucent.
Step 2: Pour in 1 cup of chicken broth and deglaze the pot.
Step 3: With Italian seasoning, salt, and pepper, season the cubed chicken, then add them to the pot.
Step 4: Cover with the lid and make sure the pressure release valve is sealed. Press Cancel, then Pressure Cook for 8 minutes. Flip the quick-release valve when the time is up. Open the lid and set it to saute mode.
Step 5: Whisk the cream of chicken soup and Ranch seasoning. To the pot, add half of the milk and half of the sour cream. Allow the soup to simmer for about 5 minutes.
Step 6: Serve right away. Enjoy!
Note: If you prefer more broth, add an extra half cup of milk and sour cream.
Nutrition Facts:
Calories: 431 kcal, 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
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