300x600
Creamy Chicken Stew
This recipe is a classic comfort food here at The Cozy Cook. I’ve been making it since 2014. If you’re trying it for the first time, you’re about to find an amazing dinner that your family will want to keep in the rotation.
I’ve included instructions to make sure that you can making this on the Stove Top, Crock Pot, or the Instant Pot.
Ingredients
See recipe card at bottom of post for quantities and full instructions
- Chicken breasts
- Salt/Pepper
- Italian Seasoning
- Onion
- Celery
- Baby Carrots
- Baby Red Potatoes
- Cream of Chicken Soup
- Green Beans- Fresh or frozen
- Sour Cream
- Milk
- Ranch Seasoning– I buy mine in bulk. 1 packet = 2 tablespoons. People have substituted onion dip/soup seasoning and have been happy with the results as well.
- Chicken Broth– For Instant Pot version only
How to Make it
See recipe card below for Crock Pot and Instant Pot Methods- close
Creamy Chicken Stew (Stove Top, Crock Pot, or Instant Pot!)
This Creamy Chicken Stew recipe is simple to make and tastes great with biscuits or dumplings. Make it on the Stove Top, Crock Pot, or Instant Pot!
Creamy Chicken Stew
This recipe is a classic comfort food here at The Cozy Cook. I’ve been making it since 2014. If you’re trying it for the first time, you’re about to find an amazing dinner that your family will want to keep in the rotation.I’ve included instructions to make sure that you can making this on the Stove Top, Crock Pot, or the Instant Pot.Ingredients
See recipe card at bottom of post for quantities and full instructions- Chicken breasts
- Salt/Pepper
- Italian Seasoning
- Onion
- Celery
- Baby Carrots
- Baby Red Potatoes
- Cream of Chicken Soup
- Green Beans- Fresh or frozen
- Sour Cream
- Milk
- Ranch Seasoning– I buy mine in bulk. 1 packet = 2 tablespoons. People have substituted onion dip/soup seasoning and have been happy with the results as well.
- Chicken Broth– For Instant Pot version only
How to Make it
See recipe card below for Crock Pot and Instant Pot MethodsStove 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 olive 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.
- Optional: Garnish with crumbled bacon and serve over biscuits!
Adding Dumplings
- Combine 1+ 1/2 cups Bisquick with 1/2 cup milk.
- Mix in dry seasonings: 2 tsp parsley, 1/2 tsp thyme, 1/2 tsp sage, 1/2 tsp garlic powder.
- Bring the soup to a light bubble.
- Drop bite-sized balls of the mixture and cook, uncovered, for about 10-15 minutes. Gently rotate the dumplings periodically to allow them to cook on each side.
- Serve and enjoy!
Storing Leftovers
Refrigerating- This stew should be refrigerated in an airtight container for up to 3 days.
Freezing:- Store in an airtight container for up to 3 months.
- Dairy based soups such as this change slightly in consistency after being frozen and reheated.
0 Comments