Hearty Homemade Chicken Stew Recipe for Cozy Weeknight Dinners

This creamy Chicken Stew is a hearty, one-pot comfort meal that works in a pressure cooker, slow cooker, or on the stovetop. Thick and flavorful, it combines tender chicken with potatoes, carrots, celery, green beans and a rich, creamy base. Serve with warm biscuits or a crusty baguette for a cozy family dinner.

The recipe is flexible: use fresh or frozen vegetables, swap ingredients you don’t have, or make a quick homemade roux with cream if you avoid canned soups. If you don’t have a dry ranch packet, plain ranch dressing or a blend of dried herbs (dill, parsley, garlic powder, onion powder) can be used instead. The method you choose—pressure cooker, crock pot, or stovetop—doesn’t change the comforting result.

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 (10.5 oz) can cream of chicken soup
• 1 packet dry ranch dressing mix
• 1/2 cup heavy cream
• 1/2 cup sour cream
• Salt and pepper, to taste

Pressure Cooker DIRECTIONS:

1. Select the Brown or Sauté function. Melt the butter and sauté the onion, carrots, celery, green beans, potatoes, and cubed chicken for about 10–20 minutes until the onion is translucent and the chicken is lightly browned.
2. Stir in the cream of chicken soup, ranch seasoning, heavy cream, sour cream, and season with salt and pepper. Lock the lid and select the Meat/Stew program. Cook for 30 minutes at pressure, then allow the pressure to release naturally before opening. Serve hot with biscuits or a baguette.

Crock Pot Instructions:

1. Set the slow cooker to Low for 6–8 hours. Add the butter, then combine the cubed chicken and all vegetables in the crock pot.
2. Stir in the cream of chicken soup, ranch mix, heavy cream, sour cream, and season with salt and pepper. Cover and cook for the recommended time. Taste and adjust seasoning before serving.

Stovetop Instructions:

1. In a large pot, melt the butter over medium heat and sauté the cubed chicken until lightly browned. Add the onion, carrots, celery, green beans and potatoes and continue to sauté for 10–15 minutes until vegetables begin to soften.
2. Stir in the cream of chicken soup, ranch seasoning, heavy cream and sour cream. Season with salt and pepper. Reduce heat to medium-low, cover, and simmer for about 25 minutes until the potatoes and carrots are tender and the flavors are well combined. Serve warm.

Tips: For a thicker stew, gently mash a few of the potatoes into the broth at the end of cooking. If you prefer a lighter creaminess, reduce the heavy cream by a few tablespoons and increase the chicken broth or water slightly. Taste and adjust the seasoning before serving.

Chicken Stew Recipe

5 from 1 vote

By: Alyona’s Cooking

A thick, creamy chicken and vegetable stew that’s easy to make in a pressure cooker, crock pot, or on the stovetop. Serve with biscuits or a baguette.

Review
Print
Pin

Servings: 6 -8

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, green 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.

Tried this recipe?

Mention @alyonascooking or use #alyonascooking when sharing on social media.