Crock-Pot Creamy Chicken Stew
Soup is a great meal to cook in the crock-pot. This Crock-Pot Creamy Chicken Stew is easy to make and one that is hearty. This stew has a little bit of everything in it. Green beans, carrots and tasty red potatoes are in just about every bite.
Can I cook uncooked chicken in the crockpot?
Absolutely you can! I added two uncooked chicken breasts to the crock-pot before adding in the rest of the ingredients. This can easily be switched up and the chicken can be cooked before hand and then added. I like to home can shredded chicken to use for these moments.
If you do use pre-cooked chicken, the time for cooking does not change much except now you will want to fork poke the potatoes and make sure they are cooked all the way before serving.
Have leftovers?
Store in an air tight container in the refrigerator for up to 7 days. I do not recommend freezing this soup. The milk and sour cream will separate during freezing.
Crock-Pot Creamy Chicken Stew
Ingredients
- 2 boneless chicken breasts diced or shredded
- 1/2 medium yellow onion diced
- 5 medium red potatoes diced
- 8 oz frozen green beans
- 3 medium Carrots diced
- 1 can corn drained
- 1 stalk celery diced
- 1 14.5 oz cream of chicken soup
- 1 2oz dry ranch dressing mix
- 1 teaspoon kosher salt
- 1 teaspoon Ground Black Pepper
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup sour cream
Instructions
- Add the chicken, veggies, cream of chicken soup, and the seasoning to the 4 or 5 qt slow cooker.
- Pour the chicken broth over the top and stir to combine.
- Cook on low for 6-8 hours or until chicken is cooked.
- 20 minutes before serving, add in the milk and sour cream and stir.
- Serve.
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