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Creamy Chicken Stew is the most delicious stew recipe with chunks of chicken, carrots, potatoes, that cook inside a creamy ranch chicken broth. This crock pot chicken stew has some easy shortcut ingredients like cream of chicken soup, sour cream, and a packet of ranch seasoning mix for ultimate flavor with little prep time.
Creamy Chicken Stew Recipe
This creamy chicken stew is the ultimate comfort food! Loaded with chunks of tender chicken, baby carrots, red potatoes that cook in a creamy chicken broth base seasoned with ranch seasoning mix.
I love using my crock pot (slow cooker) to make dinner. There is nothing better than coming home, after a long day of all the stuff, to a house that smells like a restaurant and dinner is ready. This chicken stew is so yummy served with my buttery One Hour Rolls to soak up all that leftover creamy broth in your bowl.
- Potatoes – Use red potatoes or Yukon gold yellow potatoes for this chicken stew. I prefer using the baby potatoes and that way all you have to do is cut them in half and you’re good to go. No need to peel the skin off, unless of course you want to, but I love the look of the skin in this hearty & rustic stew.
- Halved Baby Carrots – Cut each baby carrot in half and then measure out the 1 cup needed.
- Boneless, Skinless Chicken Breasts – You will need about 3 chicken breast for this recipe. The chicken will get chopped into large chunks for the crock pot.
- Low-Sodium Chicken Broth – It’ important to use the reduced sodium chicken broth when making this. I have tested this recipe with full salted chicken broth and it was too salty.
- Cream of Chicken Soup – I know it’s not everyone’s favorite ingredients but it’s really good in this recipe!
- Ranch Seasoning Packet – Make sure you are using the regular ranch seasoning mix and not the ‘buttermilk’ version or the ‘dips’ version.
- Sour Cream
- Salt & Pepper
How To Make Creamy Chicken Stew in the Crockpot with Cream of Chicken Soup
Learn how to make this creamy chicken stew in a slow cooker or crockpot. Only a few minutes prep time needed and then the crock pot does the rest! Be sure and read to the bottom of the post where there is a printable recipe card, a pin it button so you can save the recipe for later, and a detailed recipe card with all the ingredients & instructions.
- Vegetables : Chop the red potatoes and cut the baby carrots in half. No need to peel the skin off the potatoes, unless of course you want to. I recommend using red potatoes or Yukon yellow potatoes for this stew. I like using the baby sized potatoes because then all you have to do is cut them in half.
- Butter : Pour the melted butter over the potatoes + carrots and mix.
- Chicken : Cut the chicken into larger 1-inch pieces. Place them inside the crock pot and sprinkle the salt & pepper over top.
- Creamy Stuff : In a mixing bowl, whisk together the chicken broth, cream of chicken soup, ranch seasoning packet, and sour cream. Pour it over the chicken and veggies in the slow cooker. Stir to combine everything.
- Cook : Cook in LOW heat for 7-8 hours.
Creamy Chicken Stew FAQ’s
How To Store Leftovers
- Leftovers of 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 top. Add additional water or chicken broth, as needed, if it’s too thick. The potatoes will soak up the broth as it sits in the fridge, so leftovers can have be thicker.
Can I Cook it on High?
- I do not recommend cooking this on HIGH heat instead of LOW. Low & slow is the only way to cook when using your slow cooker (according to me at least 😊). The meat has time to get really soft & tender, and because of the added dairy with the sour cream, if it’s cooked at high heat it will end up burning to the sides of the crock pot insert.
Substitution & Variation Ideas
- Carrots : Baby carrots are easiest because there is no need to peel them and all you do is chop them in half. Regular carrots can be used, just make sure to peel them and then chop them larger. About the same size as the halved baby carrots would be.
- Potatoes : Red potatoes or Yukon gold yellow potatoes can be used. I usually will always use the baby potatoes for this recipe. No need to peel the skin off and all you do is chop them in half and that’s it.
- Cream of Chicken Soup : Try making a homemade version of Cream of Chicken Soup if you prefer to not use the canned stuff.
Can I Freeze Creamy Chicken Stew?
- Yes, you can freeze this stew if wanted. I personally don’t like to freeze anything with dairy in it so I don’t freeze it. The stew does have sour cream in it, which once thawed, can look curdled and separated. Let the stew thaw completely in the fridge, and then heat it up on the stove top. You may want to add additional water or broth as needed.
- Freeze this stew inside freezer safe Ziploc bags, or a freezer safe container, for up to 3 months.
Can I Use Frozen Chicken Breast?
- I don’t recommend using frozen chicken breasts for a couple of reasons. 1) The chicken needs to be chopped and that’s really hard to do with frozen chicken. 2) As frozen chicken cooks in the crock pot, it gives off more liquid/water as it thaws and warms up, which can effect the final texture and thickness of the stew.
- If using frozen chicken breast, let it thaw completely in the fridge before chopping it up and adding it to the crock pot.
Here are a few of my helpful tips for this stew recipe that will hopefully make it easy to replicate in your own kitchen ♥
- Use Reduced-Sodium Chicken Broth : The recipe calls for reduced-sodium chicken broth and I highly recommend following that. I have tested this recipe with full salted chicken broth and it was too salty. Unless of course you prefer that, then go ahead and use regular salted chicken broth.
- Full-Fat Sour Cream : For the best taste and thickness use full fat sour cream. Reduced fat sour cream can be substituted if wanted.
- Chopped Chicken : It’s important to cut these into larger bite-sized 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 chunky stew.
- Don’t Use Frozen Chicken Breasts : I do not recommend using frozen chicken when making this. First reason is that you have to chop the chicken, which is really hard to do with frozen chicken. Second reason is that as the frozen chicken cooks, it lets off a lot more liquid/moisture as it thaws, which in turn can effect the final thickness and texture of the stew. If using frozen chicken, I highly recommend letting it thaw completely before making this recipe.
More Comfort Food Crock Pot Recipes You’ll Love
- Crock Pot Cream of Mushroom Pork Chops
- Slow Cooker Creamy Italian Chicken
- Crock Pot Sloppy Joes
- Brown Sugar Ham
- Slow Cooker Creamy White Chicken Chili
- Slow Cooker Apple Cider Beef Stew
- Easy Swedish Meatballs
Crock Pot Creamy Chicken Stew
- 2 cups chopped (bite-sized) red potatoes OR yukon gold
- 1 cup halved baby carrots
- 1 tablespoon butter melted
- 3 boneless, skinless chicken breasts about 1½ pounds
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- 1 can (14.75 oz) low-sodium chicken broth
- 1 can (10 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 packet ranch seasoning mix
- Spray the crock pot insert with cooking spray. Add the halved baby carrots and chopped potatoes. Pour melted butter over and stir together to coat the vegetables.
- Cut chicken breasts into large bite-sized pieces. Add the chicken chunks into the crock pot, on top of the potatoes and carrots. Sprinkle the salt & pepper onto the chicken.
- In a small mixing bowl whisk together chicken broth, cream of chicken soup, sour cream, and dry ranch seasoning mix. Mix until combined and creamy. Pour it into the crock pot and stir everything to combine.
- Cover with the lid and cook on LOW heat for 7-8 hours.