Crockpot Chicken Stew

Creamy Crock Pot Chicken Stew is simple, convenient, and TASTY! This hearty slow cooker meal is perfect for busy nights.

There’s nothing better than a crock pot recipe on a busy day. We love to make soups during the fall and winter, and this CrockPot Chicken Stew is a favorite. We also love Chicken Florentine, Taco Soup, and Baked Potato Soup, all made in the slow cooker!

simple, convenient, and tasty!

I know we have several soup recipes on our site and today’s recipe for Slow Cooker Chicken Stew is another winning recipe. Everyone loves it!!

Crockpot Chicken Stew is super creamy and bursting with flavor! The best part is it’s all made in a crock pot!

Simple, convenient, and TASTY – can’t beat that. It’s great for dinner or your upcoming Soup Potluck!

Serve it with a side salad or some fresh bread to sop up all of that goodness.

There’s nothing better than a bowl of warm soup during the fall or winter!! With a recipe as easy as this one, you’ll be sure to make it over and over again.

How to make Chicken Stew

This Chicken Stew Recipe in a crockpot is so simple!

VEGGIES. Turn your crockpot on and place the butter inside, letting it melt. Stir in all of the vegetables, coating them with butter.

CHICKEN. Season the (cooked and diced) chicken as desired and add it to the crockpot.

COOK. In a separate bowl, mix together the soup, milk, sour cream, chicken broth, and ranch dressing mix.

Pour this mixture on top of the chicken into the crockpot. Cover and cook on HIGH for 3-4 hours, or LOW for 4-6.

SERVE. Sprinkle with parsley and serve!

Crock Pot Tips

Using a slow cooker is one of the easiest ways to prepare dinner because it doesn’t require a lot of attention.

Here are a few tips to implement when using your crockpot:

• Fill. The crock pot should be between ½ to ⅔ of the way full.
• Prep the ingredients ahead of time so all you have to do is put them in the pot and go.
• Preheat the crock pot – turn it on as you prepare the ingredients. 
• Keep the lid on, every time the lid is removed it can take up to 20 minutes to return to the correct temperature. 
• Temperature. Cooking on LOW heat takes twice as long as cooking on HIGH heat.

Other Cooking Methods

Stovetop Chicken Stew

This Creamy Chicken Stew can just as easily be made on the stovetop.

COMBINE. Melt the butter in a large pot and stir in the veggies coating them with butter. Add the chicken. Mix the soup, milk, sour cream, broth, and ranch dressing mix in a bowl, and then add it to the pot.

COOK. Bring to a boil and then let simmer for 45 minutes.

Instant Pot chicken stew

Using the instant pot is definitely quicker than a slow cooker and slightly quicker than the stovetop.

A great benefit of using the instant pot is quickly cooking frozen raw chicken. 

VEGGIES. Set the Instant Pot to Sauté Mode. Add the butter, potatoes, and carrots. Sauté.

Pour in 1 cup of chicken broth and scrape up any bits that may have stuck to the bottom of the pot.

CHICKEN. Season the cubed raw chicken with Italian seasoning, salt, and pepper. Add it to the pot.

COOK. Place the lid on the pot and seal the release valve. Turn off sauté mode and push the pressure cook button. Set the timer for 8 minutes.

SAUCE. While the chicken is cooking, combine cream of chicken soup and Ranch seasoning in a separate bowl. 

Flip the quick-release valve when the time is up. Remove the lid and switch back to sauté mode.

Stir in the ranch/soup mixture. Add ¼ cup of milk, and ¼ cup of sour cream.

SIMMER + SERVE. Let the soup simmer for about 5 minutes. If you wish to thin out the soup, add the remaining milk and sour cream.

Recipe Tips

Double the recipe. This stew recipe can definitely be doubled if made for a larger crowd. Just double each ingredient and be sure to use a large crock pot.

Potatoes. Stay away from russet potatoes which are higher in starch and can take on a grainy texture.

Stick with red potatoes, Yukon gold potatoes, fingerling potatoes, or long white potatoes.

Thicken the stew. The thickness of a stew is really a personal preference. Here are a few ways to get it to your favorite texture:

• Mash up a few of the potatoes that are already in the stew, and stir.
• Add cornstarch: in a separate bowl, add 1 tablespoon cornstarch to 1 tablespoon cold water. Whisk and then stir into the stew.
• Add flour: in a separate bowl, mix 1 tablespoon flour and ½ c of broth. Slowly add it to the stew.
• Add instant potatoes: add 1 tablespoon at a time, stir and allow it to absorb into the stew before adding another tablespoon.

Serving Suggestions

• Cornbread
• French Bread
• Arugula Salad
• Easy Yeast Roll
• Wedge Salad

Recipe Variations

• Garnish with crumbled Bacon bits.
• Serve as a creamy gravy over Homemade Biscuits. 
• Use chicken stock (bone broth) in place of broth.

Activate aromatics before adding them to the crockpot (garlic, celery, onions – sauté in a skillet with a bit of olive oil until fragrant). 

Chicken. Use raw boneless skinless chicken breast or thighs. Cube it and add it to the crock pot or brown it in a skillet with a little olive oil.

Either way, the raw chicken will cook all the way in the slow cooker.

Add additional veggies. Cauliflower, green beans, corn, broccoli, spinach, or, bell pepper, onions, or peas are great options.

• Chop them into equal bite-sized pieces.
• Add more tender veggies, like peas, during the last 30 minutes of cook time.

Storing Info

STORE. Divide leftovers into individual containers or keep them in a single container. Store in the refrigerator for up to 3 days.

Reheat slowly over low heat. Add a bit more milk to help smooth out the texture.

FREEZE. If you plan to freeze this easy Chicken Stew recipe, undercook the vegetables.

Allow the soup to completely cool. Place in a freezer-safe container leaving 1-inch head space. Store for 4-6 months.

Thaw in the fridge. Reheat in the microwave for smaller portions or on the stovetop for larger portions.

Freezing Tips:

• Freeze in individual-sized portions.
• Leave out any thickening agents such as flour or cornstarch.
• If you thaw frozen soup in the fridge, then it can stay in the fridge for 3-4 days before reheating.

For more crockpot soups:

• Slow Cooker Beef Stew
• Crock Pot Green Chili Enchilada Soup
• Chicken Tortilla Soup
• Crock Pot Baked Potato Soup
• Crock Pot Taco Soup

Adapted from thecozycook.com