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Creamy Crock Pot Chicken Stew » Easy and Healthy Recipe! ✅

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creamy chicken stew it is the most delicious stew recipe with pieces of chicken, carrots, potatoes, which are cooked in a creamy ranchera chicken broth. East crock pot Chicken Stew has some easy to chop ingredients like cream of chicken, sour cream, and a packet of ranch dressing for maximum flavor with little prep time.

Cooking stew in the crock pot is my favorite way because the meat falls apart! For my other casserole recipes, be sure to make this one Slow Cooker Ground Beef Stew It’s mine slow cooker beef stew.

Creamy Chicken Stew Recipe

This Creamy Chicken Stew is comfort food at its best! Loaded with tender chicken pieces, baby carrots, red potatoes that are cooked in a base of creamy chicken broth topped with a ranch seasoning blend.

I love using my crock pot (slow cooker) to make dinner. There is nothing better than coming home, after a long day of doing all this, to a house that smells like a restaurant and dinner is ready. This chicken stew is so delicious served with my butter. one hour rolls to soak up all that leftover creamy broth in your bowl.

Ingredients needed

  • Potatoes – Use red potatoes or golden yellow Yukon potatoes for this chicken stew. I prefer to use new potatoes, so all you have to do is cut them in half and you’re good to go. There’s no need to remove the skin, unless of course you don’t want to, but I love the look of the skin on this hearty, rustic stew.
  • Baby carrots cut in half – Cut each carrot in half and then measure 1 cup needed.
  • Butter
  • Boneless skinless chicken breasts – You will need about 3 chicken breasts for this recipe. The chicken will be cut into large pieces for the crock pot.
  • low sodium chicken broth – It is important to use reduced-sodium chicken broth during preparation. I tried this recipe with fully salted chicken broth and it was way too salty.
  • Chicken cream – I know it’s not everyone’s favorite ingredients, but in this recipe it’s really good!
  • Ranch Ingredients Pack – Make sure you are using the regular ranch seasoning mix and not the “buttermilk” or “sauces” version.
  • Sour cream
  • Salt and pepper

How to Make Creamy Crockpot Chicken Stew with Cream of Chicken

Learn how to make this creamy chicken stew in a slow cooker or crock pot. It only takes a few minutes to prepare and then the crock pot will do the rest! Be sure to read through the entire post where there is a printable recipe card, a pin button so you can save the recipe for later, and a detailed recipe card with all the ingredients and instructions.

  • Vegetables : Dice the red potatoes and cut the baby carrots in half. There is no need to peel potatoes, unless you want to. I recommend using red potatoes or Yukon yellow potatoes for this stew. I like to use child size potatoes because then you just have to cut them in half.
  • Butter : Pour melted butter over potatoes + carrots and mix.
  • Chicken: Cut the chicken into larger 1-inch pieces. Put them in the crock pot and sprinkle with salt and pepper.
  • creamy stuff: In a bowl, whisk together chicken broth, cream of chicken soup, ranch toppings packet, and sour cream. Pour it over the chicken and vegetables in the slow cooker. Stir to mix everything.
  • Cooked : Cook over low heat for 7-8 hours.

Creamy Chicken Stew FAQs

  • How to store leftovers

    • Leftovers from this chicken stew will keep well in an airtight container in the fridge for 3-4 days.
    • Reheat leftovers in the microwave or on the stove. Add more water or chicken broth as needed if it’s too thick. The potatoes will soak up the broth while it’s in the fridge, so leftovers may be thicker.
  • Can I cook loud?

    • I don’t recommend cooking it on HIGH instead of LOW. Low and slow is the only way to cook when using the slow cooker (at least in my opinion 😊). The meat has time to get really soft and tender, and because of the added dairy with the sour cream, if you cook it on high it will eventually burn on the sides of the slow cooker.
  • Substitution and variation ideas.

    • Carrots: Baby carrots are easier because there is no need to peel them and all you have to do is cut them in half. Regular carrots can be used, just make sure to peel them and then cut them larger. About the same size as baby carrots cut in half.
    • Potatoes : Yukon red potatoes or golden yellow potatoes can be used. I will usually always use new potatoes for this recipe. There is no need to remove the skin and all we do is cut them in half and voila.
    • Chicken Cream Soup: Try making a homemade version of Chicken cream if you prefer not to use the canned stuff.
  • Can I freeze creamy chicken stew?

    • Yes, you can freeze this stew if you wish. Personally, I don’t like to freeze anything that contains dairy, so I don’t freeze it. The stew contains sour cream, which once thawed can appear curdled and separated. Thaw the stew completely in the refrigerator, then heat it on the stove. You may want to add more water or broth as needed.
    • Freeze this stew inside freezer-safe Ziploc bags or in a freezer-safe container, up to 3 months.
  • Can I use frozen chicken breast?

    • I don’t recommend using frozen chicken breasts for a couple of reasons. 1) Chicken needs to be ground and it is very difficult to do with frozen chicken. 2) As frozen chicken cooks in the slow cooker, it releases more liquid/water as it thaws and reheats, which can affect the final texture and thickness of the stew.
    • If using frozen chicken breast, let it thaw completely in the refrigerator before shredding it and adding it to the slow cooker.

recipe tips

Here are some of my helpful tips for this stew recipe that I hope will be easy to replicate in your kitchen ♥

  • Use reduced-sodium chicken broth: The recipe calls for reduced sodium chicken broth and I recommend following that. I tried this recipe with fully salted chicken broth and it was way too salty. Unless you prefer it, go ahead and use regular salted chicken broth.
  • Whole sour cream: For the best flavor and thickness, use full fat sour cream. Low-fat sour cream can be substituted if desired.
  • minced chicken: It is important to cut them into larger pieces, about 1 inch, for this stew. We want all the carrots, potatoes, and chicken to be about the same size. This stew is a thick stew.
  • Do not use frozen chicken breasts: I don’t recommend using frozen chicken when making it. The first reason is that you have to cut the chicken, which is very difficult to do with frozen chicken. The second reason is that as frozen chicken cooks, it releases a lot more liquid/moisture as it thaws, which in turn can affect the final thickness and texture of the stew. If using frozen chicken, I recommend letting it thaw completely before making this recipe.

More Crock Pot Comfort Food Recipes You’ll Love

  • Pork chops with mushroom cream
  • Slow Cooker Creamy Italian Chicken
  • crock pot sloppy joes
  • Sugar Cane Ham
  • Slow Cooker Creamy White Chicken Chili
  • Slow Cooker Apple Cider Beef Stew
  • easy swedish meatballs

Crock Pot Creamy Chicken Stew

creamy chicken stew It is the most delicious recipe for the stew with chicken nuggets, carrots, potatoes, which are cooked in a creamy ranchera chicken broth. This Crock Pot Chicken Stew has a few simple ingredients like cream of chicken, sour cream, and a packet of ranch seasoning mixes for maximum flavor with little prep time. # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #7bafaa; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop { stop-color: # 7bafaa; } linearGradient # wprm-recipe-user-rating-0-50 stop { stop-color: # 7bafaa; } linearGradient # wprm-recipe-user-rating-0-66 stop { stop-color: # 7bafaa; } 4.82 from 11 votes Pin Recipe Preparation time 15 min Cooking time 7 hours Total time 7 hours 15 min Course Main course American cuisine Servings 6 Calories 226 kcal

  • 2 cups chopped red potatoes (small) OR yukon gold
  • 1 cup baby carrots, cut in half
  • 1 tablespoon butter Melted
  • 3 boneless skinless chicken breasts about 1 ½ pounds
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 1 can (14.75 oz.) low-sodium chicken broth
  • 1 can (10 ounces) cream of chicken
  • ½ cup sour cream
  • 1 packet ranch seasoning mix
  • Spray the crock pot insert with cooking spray. Add the baby carrots cut in half and the diced potatoes. Pour over melted butter and toss to coat vegetables.
  • Cut the chicken breasts into large bites. Add the chicken pieces to the crock pot, on top of the potatoes and carrots. Sprinkle the chicken with salt and pepper.
  • In a small bowl, whisk together chicken broth, cream of chicken, sour cream, and dry ranch dressing. Mix until you get a creamy mixture. Pour it into the crock pot and mix everything to mix.
  • Cover with the lid and cook over low heat for 7-8 hours.

Potatoes : You can use red potatoes or golden yellow Yukon potatoes. Or something of each. I take off the bad parts of the skin and leave the rest. You can peel the whole potato if that’s what you prefer. I like to buy a bag of small potatoes and cut them in half.
Chicken soup : The first time I made this I used the fully salted chicken broth and it was way too salty! Low sodium chicken broth is important.
Advice : When cutting potatoes and chicken, make sure you cut them into larger pieces and that they are about the same size. My goal is for everything to be the size of halved carrot pieces.

Calories: 226kcalCarbohydrates: 22gProtein: 13gFat: 10gSaturated Fat: 5gCholesterol: 43mgSodium: 894mgPotassium: 613mgFiber: 2gSugar: 2gVitamin A: 3839IUVitamin C: 16mgCalcium: 48mgIron: 1mg this recipe? Tag @togetherfamilyblog on Instagram

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