The Ultimate One-Pot Creamy Chicken Stew: Easy Recipe for Pressure Cooker, Crockpot, and Stovetop

There’s nothing quite like a warm, comforting bowl of homemade stew to bring joy and warmth, especially on a chilly evening. This exceptional Creamy Chicken Stew recipe is designed to be your ultimate go-to for a hearty, flavorful meal, boasting incredible versatility whether you prefer cooking in a pressure cooker, slow cooker, or a traditional pot on the stovetop. Imagine tender pieces of chicken, an array of wholesome vegetables, all swimming in a rich, thick, and wonderfully creamy sauce. It’s truly comfort food at its finest, and the best part? It all comes together in one pot, minimizing cleanup and maximizing flavor. This easy chicken stew promises a delightful experience, perfect for family dinners or meal prepping.

Our goal with this recipe is to provide maximum flexibility without compromising on taste or texture. You’ll find detailed instructions for each cooking method, ensuring that no matter what kitchen equipment you have on hand, a delicious, creamy chicken stew is always within reach. Serve it with crusty bread, fluffy biscuits, or even over rice for a complete and satisfying meal that will have everyone asking for seconds. Get ready to discover your new favorite one-pot wonder!

Why This Creamy Chicken Stew Will Become Your Family Favorite

This isn’t just another chicken stew recipe; it’s a culinary experience designed for modern convenience and timeless flavor. Here’s why this particular stew stands out and why it’s bound to become a staple in your kitchen:

Unmatched Versatility: No need for multiple recipes! Our comprehensive guide includes clear, concise instructions for cooking this delicious stew in your Instant Pot (or any pressure cooker), a classic crockpot (slow cooker), or simply on your stovetop. This means you can choose the method that best fits your schedule and preferences on any given day.
Rich and Creamy Texture: What truly sets this stew apart is its incredibly smooth and thick consistency. The combination of cream of chicken soup, heavy cream, and sour cream creates a luxurious mouthfeel that coats every piece of chicken and vegetable, delivering a comforting richness in every bite.
Wholesome and Hearty Ingredients: Packed with tender chicken breast, red potatoes, carrots, celery, and green beans, this stew is a complete meal in itself. It’s loaded with nutrients and satisfying flavors, making it perfect for feeding a hungry crowd or providing a nourishing weeknight dinner.
Effortless One-Pot Cooking: Regardless of the method you choose, the magic happens in a single pot. This significantly reduces washing up, making your cooking process smoother and your post-meal cleanup a breeze. Spend less time scrubbing and more time enjoying your culinary creation.
Deep, Savory Flavor Profile: The addition of a dry ranch dressing mix is a game-changer, infusing the stew with an irresistible savory depth and a hint of tang. Combined with the traditional chicken and vegetable flavors, it creates a complex and utterly delicious profile that is both familiar and exciting.

This recipe is incredibly forgiving and adaptable. If you have a selection of vegetables and chicken in your fridge, or even just some frozen options, you’re well on your way to a fantastic meal. Don’t hesitate to experiment with what you have!

Key Ingredients for Your Creamy Chicken Stew

Creating this rich and hearty stew requires a selection of fresh and pantry staples. Each ingredient plays a vital role in building the robust flavor and creamy texture that makes this dish so satisfying.

2 chicken breasts, cubed: Boneless, skinless chicken breasts are ideal for their lean protein and ease of cooking. You can also use chicken thighs for a richer flavor and more tender texture.
2 Tbsp butter: Essential for sautéing the aromatics and adding a foundational richness to the stew.
1 onion, diced: A cornerstone of savory dishes, providing a sweet and pungent base flavor.
4 red potatoes, quartered: Red potatoes hold their shape well during cooking and add a delightful creaminess. Feel free to use Yukon Golds or even Russets if preferred, just adjust cooking time as needed.
2 carrots, cut into chunks: Adding natural sweetness, vibrant color, and essential nutrients.
2 celery stalks, chopped: Contributes a subtle, earthy flavor and aromatic depth.
1 cup green beans: For a touch of freshness and additional vegetable goodness. Fresh or frozen green beans work equally well.
1 (10.5oz) can cream of chicken soup: This is the secret to the stew’s quick and easy creaminess and deep chicken flavor. If you prefer to avoid canned soups, you can make a homemade roux with butter, flour, and chicken broth, then finish with cream.
1 packet of dry ranch dressing mix: A fantastic shortcut for a complex, savory, and tangy flavor profile that truly elevates the stew. If you don’t have a packet, you can substitute with about 1/2 cup of prepared ranch dressing, adjusting other liquid contents slightly.
1/2 cup heavy cream: For an extra layer of luxurious richness and a silky smooth finish.
1/2 cup sour cream: Adds a delightful tang and contributes significantly to the stew’s signature creamy texture, balancing the richness.
Salt & Pepper: To taste, essential for seasoning and bringing all the flavors together.

Mastering Each Cooking Method: Pressure Cooker, Crockpot & Stovetop

One of the greatest advantages of this creamy chicken stew recipe is its adaptability. Whether you’re in a hurry and need the speed of a pressure cooker, prefer the hands-off convenience of a slow cooker, or enjoy the traditional simmer on the stovetop, we’ve got you covered. Each method yields a tender, flavorful, and wonderfully creamy stew. Follow these detailed instructions to achieve perfect results every time.

Pressure Cooker Directions (Instant Pot & Similar Devices)

The pressure cooker method is ideal for those times when you need a hearty meal on the table fast. It locks in moisture and flavor, cooking ingredients quickly while developing rich tastes.

Sauté the Aromatics and Chicken: Select the “Brown” or “Sauté” function on your pressure cooker. Add 2 tablespoons of butter to the pot and allow it to melt. Once melted, add the diced onion, carrots, celery, green beans, quartered potatoes, and cubed chicken breasts. Sauté for approximately 20 minutes, stirring occasionally, until the chicken is lightly browned and the vegetables begin to soften. This crucial step builds a deep flavor base for your stew.
Combine Liquids and Seasonings: Stir in the can of cream of chicken soup, the dry ranch dressing mix packet, heavy cream, and sour cream. Mix everything thoroughly to ensure all ingredients are well combined. Season generously with salt and pepper to taste; remember, you can always add more later if needed.
Pressure Cook to Perfection: Secure the lid on your pressure cooker, ensuring the vent is sealed. Select the “Meat/Stew” function, or set it to cook on high pressure for 30 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10-15 minutes before manually releasing any remaining pressure. This prevents a sudden drop in temperature, ensuring the chicken remains tender and the stew has a consistent texture.
Serve and Enjoy: Carefully open the lid and give the stew a final stir. The stew should be thick and creamy, with fork-tender chicken and vegetables. Serve hot with your favorite biscuits or a freshly baked baguette for dipping.

Crock Pot Instructions (Slow Cooker Method)

For ultimate convenience and a truly hands-off approach, the slow cooker is your best friend. This method allows flavors to meld beautifully over several hours, resulting in an incredibly tender and deeply flavorful stew with minimal effort.

Prepare the Slow Cooker: Set your slow cooker to a low heat setting, aiming for a cooking time of 6-8 hours. If your slow cooker has a “sauté” function, you can melt the butter and quickly brown the chicken and vegetables for an extra layer of flavor, then proceed. Otherwise, simply melt the butter directly in the crockpot (if possible) or a separate pan, then transfer to the crockpot.
Combine All Ingredients: Add all the chopped vegetables (onion, carrots, celery, green beans, potatoes) and cubed chicken breasts into the slow cooker. Pour in the can of cream of chicken soup, the dry ranch dressing mix, heavy cream, and sour cream. Stir well to combine all ingredients evenly. Season with salt and pepper according to your preference.
Slow Cook to Tenderness: Cover the slow cooker with its lid and let it cook on the low setting for the full 6-8 hours, or until the chicken is incredibly tender and the vegetables are soft. Avoid opening the lid too frequently, as this releases heat and prolongs the cooking time.
Serve Warm: Once cooked, give the stew a final stir. The sauce will be rich and creamy, and the aromas will be irresistible. Ladle generous portions into bowls and serve immediately with warm biscuits or a crusty baguette.

Stovetop Instructions (Traditional Pot Method)

The stovetop method is perfect for those who enjoy a more interactive cooking experience and appreciate the classic approach to stew-making. It offers great control over the cooking process and delivers a wonderfully comforting result.

Brown the Chicken: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the cubed chicken breasts and sauté until lightly browned on all sides. This helps to seal in juices and adds a depth of flavor. Remove the chicken from the pot and set aside.
Sauté the Vegetables: Add the diced onion, carrots, celery, green beans, and quartered potatoes to the same pot, adding a little more butter if needed. Sauté for 10-15 minutes, stirring occasionally, until the vegetables start to soften.
Return Chicken and Build Sauce: Return the browned chicken to the pot with the sautéed vegetables. Stir in the can of cream of chicken soup, the dry ranch dressing mix packet, heavy cream, and sour cream. Mix thoroughly to coat all the ingredients. Season with salt and pepper to taste.
Simmer to Perfection: Reduce the heat to medium-low, cover the pot with a lid, and let the stew simmer gently for approximately 25 minutes. This simmering time allows the flavors to meld, the vegetables to become tender, and the sauce to thicken beautifully. Stir occasionally to prevent sticking and ensure even cooking.
Serve Hot: Once the stew has reached your desired consistency and the chicken and vegetables are tender, remove from heat. Serve hot with a side of warm bread, biscuits, or your favorite accompaniment.

Tips for the Best Creamy Chicken Stew

Achieving a truly exceptional chicken stew is easy with a few expert tips:

Don’t Skip the Sauté: Browning the chicken and sautéing the vegetables, especially onions, carrots, and celery, before adding liquids is crucial. This step creates a depth of flavor through caramelization that makes a significant difference to the final taste of your stew.
Chicken Thighs for Extra Flavor: While chicken breasts work wonderfully, using boneless, skinless chicken thighs can add an even richer flavor and more succulent texture to your stew. They are also more forgiving if slightly overcooked.
Vegetable Versatility: Feel free to customize the vegetables based on what you have or prefer. Peas, corn, mushrooms, bell peppers, or even a handful of spinach can be excellent additions. Add quicker-cooking vegetables like peas towards the end of the cooking process.
Homemade Roux Alternative: If you’re avoiding canned soups, you can create a creamy base from scratch. Melt 2 tablespoons of butter, whisk in 2 tablespoons of flour to form a roux, then gradually whisk in about 1.5-2 cups of chicken broth or vegetable broth until thickened. Finish with heavy cream. *Note: Using milk instead of cream can sometimes curdle in stews, so cream or a cream-based roux is safer.*
Ranch Dressing Mix Substitute: No dry ranch packet? You can use about 1/2 cup of bottled ranch dressing. Be mindful of its liquid content and adjust the cream/sour cream slightly if the stew seems too thin. Alternatively, use a blend of garlic powder, onion powder, dried dill, parsley, and a pinch of cayenne for a similar flavor profile.
Adjust Seasoning: Always taste and adjust salt and pepper at the end of cooking. The flavors intensify as the stew simmers, and different brands of cream of chicken soup or ranch mix can vary in sodium content.
Thickening the Stew: If your stew isn’t as thick as you like, you can create a slurry with a tablespoon of cornstarch mixed with a tablespoon of cold water. Stir it into the simmering stew and cook for a few more minutes until thickened.

Serving Suggestions for Your Hearty Chicken Stew

This creamy chicken stew is a meal in itself, but it pairs beautifully with various accompaniments to make it even more satisfying.

Crusty Bread or Baguette: Perfect for soaking up every last drop of the rich, creamy sauce.
Fluffy Biscuits or Dinner Rolls: A classic pairing that adds a comforting, home-style touch.
Over Rice or Noodles: For an even heartier meal, serve the stew over a bed of steamed white rice, brown rice, or wide egg noodles.
Green Salad: A crisp, fresh green salad with a light vinaigrette can provide a refreshing contrast to the richness of the stew.
Steamed Vegetables: If you want to boost your vegetable intake, a simple side of steamed broccoli or asparagus can complement the stew nicely.

Storage and Reheating

This creamy chicken stew is fantastic for meal prep or enjoying leftovers. Store cooled stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of milk or broth to loosen the consistency if it has thickened too much in the fridge. Freezing is also an option, though dairy-based sauces can sometimes alter texture upon thawing. If freezing, allow to cool completely, then transfer to freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQs)

Can I use frozen chicken or vegetables?: Yes, absolutely! If using frozen chicken, ensure it’s fully thawed before cubing for best results. Frozen vegetables can be added directly to the pot; they may require a slightly longer sauté or simmer time. There’s no need to thaw frozen vegetables first.
How can I make this stew healthier?: To lighten it up, you can use less butter, opt for low-fat cream of chicken soup, and substitute some of the heavy cream/sour cream with a lighter cream cheese or even Greek yogurt (added at the very end to prevent curdling). You can also load it up with more non-starchy vegetables.
Can I make this stew gluten-free?: Yes! Ensure your cream of chicken soup and dry ranch dressing mix are certified gluten-free. If making a homemade roux, use a gluten-free flour blend. The other ingredients are naturally gluten-free.
What if my stew is too thin or too thick?: If too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to form a slurry, then stir into the simmering stew and cook for a few more minutes. If too thick, simply add a splash of chicken broth or milk until it reaches your desired consistency.
Can I prepare this stew ahead of time?: This stew is excellent for making ahead! Prepare it fully, let it cool, then store it in the refrigerator. Reheat gently on the stovetop or in the microwave. The flavors often deepen overnight.

Print
Rate
Pin

Chicken Stew Recipe

Servings: 6 -8

Author: Alyona’s Cooking

Not only can this Chicken Stew be made in a pressure cooker (instant pot, power cooker, etc…) but crock pot & stove top directions are included. This Chicken Stew is a thick creamy vegetable and chicken based stew that can be served with biscuits or a baguette. A kind of comfort food done in one pot.

Ingredients

2 chicken breasts cubed
2 Tbsp butter
1 onion diced
4 red potatoes quartered
2 carrots cut into chunks
2 celery stalks chopped
1 cup green beans
1 10.5oz can cream of chicken soup
1 packet of dry ranch dressing mix
1/2 cup heavy cream
1/2 cup sour cream

Instructions

PRESSURE COOKER DIRECTIONS:
Select the Brown or Sauté button on your unit. Sauté the onion, carrots, celery, beans, potatoes and chicken in 2 tbsp of butter for 20 minutes. Stir in the soup, ranch, cream, sour cream and salt & pepper to taste.
Select the meat/stew button and cover pressure cooker with lid. Stew for 30 minutes. Allow pressure to release properly before opening. SERVE with biscuits or a baguette.
CROCK POT INSTRUCTIONS:
Set slow cooker to 6-8 hours on low heat. Melt butter in crock pot and stir in all the veggies and chicken. Add in the remaining ingredients and season with salt & pepper. Cook for the set time; serve.
STOVE-TOP INSTRUCTIONS:
Sauté the chicken in 2 tbsp of butter in a large pot. Add in the veggies and sauté for 10-15 minutes. Stir in the soup, ranch, cream, sour cream and salt & pepper to taste. Simmer over medium low heat for 25 minutes with lid closed. Serve.