Crock Pot Creamy Chicken Stew


  • 2 boneless chicken breasts, cut into bite sized pieces
  • 2.5 teaspoons Italian seasoning
  • Salt/Pepper
  • 1 Tablespoon butter
  • 1 medium onion, diced
  • 4 red potatoes, sliced
  • 1 cup baby carrots
  • ¾ cup green beans
  • ½ cup celery, diced
  • 10.5 oz. cream of chicken soup
  • 1 cup whole milk*
  • 1 cup sour cream
  • 1 oz. dry ranch dressing mix equal to 2 tablespoons
  • 1 teaspoon Parsley flakes
  • 5 slices bacon, cooked/crumbled, to garnish (optional)


  1. Melt the butter on the bottom of the crock pot. Add all of the vegetables on top and stir to coat with the butter.
  2. Season the cubed chicken with Italian seasoning and desired amounts of salt and pepper.
  3. Mix together the soup, milk, sour cream and ranch dressing mix. Temper the mixture by heating it for 30 seconds in the microwave. Pour on top of the chicken.
  4. Cover the crock pot and cook on low for 6-8 hours. Low and slow is the best with milk and dairy products.
  5. Sprinkle with parsley and crumbled bacon and serve. This tastes delicious over biscuits!

Recipe Notes

  • *The extra fat in whole milk will prevent it from curdling, along with tempering it beforehand and cooking it low and slow.
  • Slow cookers do vary in terms of heat and cook time, thus the 6-8 hour range. You know your slow cooker best!
  • Check out the step-by-step video of this recipe at the top of the post!
  • Pressed for time? Try the Instant Pot version!

NUTRITION INFORMATION Calories: 431, Fat: 15g, Saturated Fat: 7g, Cholesterol: 67mg, Sodium: 1268mg, Potassium: 1488mg, Carbohydrates: 52g, Fiber: 5g, Sugar: 9g, Protein: 20g, Vitamin A: 5100%, Vitamin C: 25%, Calcium: 130%, Iron: 3.2%This article and recipe adapted from this site

Crock Pot Creamy Chicken Stew
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