It’s October, winter is almost here, and I’m in the mood for some comfort food. After an exhaustive search (kidding!) of Pinterest, I found this Creamy Chicken Stew recipe. It’s full of chicken and vegetables and promises a hearty, creamy broth. The fact that it includes instructions for the stovetop, crockpot, and Instant Pot really sold me. Although I don’t have an Instant Pot (yet), I do love my crockpot. Being able to toss a bunch of ingredients in, press a button, and come back to a delicious meal a few hours later is my jam. Then again so is the whole stovetop thing. Well, on most days. Anyhoo, let’s give this one a try!
This Creamy Chicken Stew recipe is simple to make and tastes great with biscuits or dumplings. Make it on the Stove Top, Crock Pot, or Instant Pot!
I think I only had the olive oil, butter, and Italian seasoning in my pantry. That left me with a good amount of things to shop for, but that wasn’t a problem.
This recipe is full of cooking basics like onion, potatoes, and chicken breasts. It also takes advantage of cream of chicken soup for the broth base and a packet of ranch seasoning for flavor.
While most of the ingredients are fresh, there is an option to use frozen green beans. I took advantage of that to up the convenience factor.
Y’all, making this recipe was a pleasure. It mostly went according to the instructions, and I had it ready in just over an hour. Here’s how my time was spent:
- 11 minutes to prep
- 1 hour to cook
- 1 hour 11 minutes total
Although I like the fact that crockpot instructions were included, I decided to make my Creamy Chicken Stew on the stovetop.
Naturally, I started off with the prep work. That was mostly measuring a few ingredients and cutting the chicken and vegetables into bite-sized pieces. This is where I had my only moment of confusion with this recipe.
The instructions say to slice the potatoes, but that didn’t seem right to me. I used red potatoes that would have made large slices for a soup. Instead of slicing, I also cut the potatoes into bite-sized pieces.
Oh, and speaking of cutting, the baby carrots aren’t. Just toss them into the pot for an extra touch of convenience. And speaking of pots, my 5-quart Dutch oven was made for this recipe.
Once I began cooking, things went very smoothly. I started out by sauteeing the seasoned chicken for 7 minutes. The rest went according to the instructions, and my Creamy Chicken Stew was ready to serve a short time later.
This Creamy Chicken Stew is certainly hearty enough to serve as a meal, but it also gives a couple of optional sides. The accompanying post includes a link to a buttermilk biscuit recipe and instructions for dumplings.
My husband doesn’t care for dumplings, so I opted to make biscuits. While the author’s Buttermilk Biscuits recipe does sound delicious(!!), I have to admit that I used my favorite biscuit recipe. They were a last-minute addition, I had all the ingredients handy, and I have made it so often that I’m sure I could make it in my sleep. If I had planned better, I would have tried those buttermilk biscuits.