Best 10 Cream Of Chicken Stew Recipes

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When the weather turns cold and dreary, there's nothing quite like a warm, comforting bowl of cream of chicken stew. This classic dish is easy to make and can be tailored to your own personal preferences. Whether you like your stew creamy or chunky, with plenty of vegetables or just a few, there's a recipe out there that's perfect for you. In this article, we'll share some of our favorite cream of chicken stew recipes, so you can find the one that you and your family will love.

Here are our top 10 tried and tested recipes!

CREAMY HOMEMADE CHICKEN STEW



Creamy Homemade Chicken Stew image

The slow cooker allows the vegetables and chicken to all meld the flavors together and have a thick, creamy texture to the liquid. It takes a while but is well worth the wait.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 6h15m

Yield 4

Number Of Ingredients 14

1 cup lowfat evaporated milk
¼ cup all-purpose flour
1 ½ pounds chicken leg meat
¾ pound small fresh button mushrooms
2 potatoes, peeled and cubed
2 cups pearl onions
2 large carrots, coarsely chopped
2 ¼ cups frozen green peas, thawed
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried marjoram
¼ teaspoon dried rosemary
¼ cup chopped fresh parsley

Steps:

  • In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.

Nutrition Facts : Calories 561.8 calories, Carbohydrate 65.2 g, Cholesterol 106.5 mg, Fat 14.3 g, Fiber 8.5 g, Protein 43.5 g, SaturatedFat 4.5 g, Sodium 834.5 mg, Sugar 18.4 g

CREAMY CHICKEN STEW



Creamy Chicken Stew image

A very flavorful creamy chicken stew that takes you back to the good ole days. Wonderful Sunday after-church food. Serve over hot cooked rice and sprinkle with parsley and paprika for color.

Provided by ALRAYNA

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h55m

Yield 6

Number Of Ingredients 18

1 (2 to 3 pound) whole chicken, cut into pieces
1 ⅔ teaspoons seasoned salt
water to cover
1 cup chopped onion, divided
¼ cup chopped green bell pepper
¼ cup chopped celery
1 ½ cups chicken broth
1 cup water
1 (10.75 ounce) can condensed cream of mushroom soup
1 cube chicken bouillon
1 ½ teaspoons white sugar
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 pinch seasoned salt
ground black pepper to taste
1 cup quartered potatoes
1 cup sliced carrot
1 cup heavy cream

Steps:

  • Wash chicken thoroughly, dry, and sprinkle with 1 2/3 teaspoons seasoned salt. Place in a Dutch oven and add enough water to cover. Add 1/2 cup chopped onion, bell pepper, and celery. Cover and cook over medium heat for 30 minutes.
  • Drain off liquid from the pot; shred chicken and discard bones. Add chicken broth, 1 cup water, condensed soup, bouillon cube, sugar, garlic powder, onion powder, 1 pinch seasoned salt, and pepper. Cover, reduce heat, and let simmer for 30 minutes more.
  • Add potatoes, carrot, heavy cream, and remaining onions to the pot. Stir, cover, and continue to simmer until vegetables are tender, about 30 minutes more.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 17 g, Cholesterol 150.6 mg, Fat 25.9 g, Fiber 2 g, Protein 34.1 g, SaturatedFat 12.1 g, Sodium 1236.8 mg, Sugar 5.1 g

CREAM OF CHICKEN STEW



Cream of Chicken Stew image

Chicken or turkey, celery, carrots, potatoes, onion in a homemade creamy stock. Remove the meat and go vegetarian! I made this recipe up and I love it. It tastes good at any time of the day and for any meal in any season.

Provided by Amy Duchesne

Categories     Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

6 chicken thighs
2 stalks celery, chopped
3 large carrots (peeled and cubed or sliced in circular form)
1 large onion, diced
5 medium potatoes, cubed
1/2 cup flour
1/4 cup margarine or 1/4 cup butter
1/3 cup concentrated beef bouillon
salt
garlic salt
pepper

Steps:

  • Boil the 6 chicken thighs with the skin on.
  • Once the chicken is thoroughly cooked remove the chicken from the pot.
  • Turn off the stove and reserve the chicken stock for later use.
  • Using a knife and fork remove the skin and the bones from the chicken thighs.
  • Once all of the skin and bones have been discarded, shred or cut up the meat.
  • Put the meat back into the chicken stock and.
  • Peel and cube 5 potatoes and add to the stock.
  • Peel and chop the carrots and add to the stock.
  • Add the diced onion and chopped celery to the stock also.
  • Now that all the vegetables are in the pot add more water to cover all of the vegetables and turn on the heat to high.
  • Add beef bullion and the rest of the seasonings and bring the soup to a boil and keep it at a boil.
  • Stir often.
  • Once all of the vegetables are soft and tender melt the the butter or margarine and add the flour to the melted butter until the mixture is thick and creamy.
  • Add this to the soup and stir until the mixture is completely dissolved.
  • Boil for 10 minutes longer and then reduce the heat to a simmer.
  • Simmer until stew is thickened.
  • This is a stew or if you prefer a soup then don't add the flour and margarine.
  • Serving suggestion: serve this stew over toasted bread or biscuits.

OLD-FASHIONED CHICKEN STEW



Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

Steps:

  • Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
  • Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
  • Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

CREAMY CHICKEN STEW



Creamy Chicken Stew image

My family spends hours outdoors...no matter what time of year. When we come in, we like nothing more than sitting down to warm biscuits topped with this steaming stew.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8-10 servings.

Number Of Ingredients 16

3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon each salt, pepper and paprika
2 tablespoons canola oil
2 cups cubed peeled potatoes,1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 cup each coarsely chopped green and sweet red pepper
1 cup diced celery
1 medium onion, diced
2 teaspoons dried basil
1 bay leaf
1/4 teaspoon celery salt
7 cups chicken broth, divided
1/2 cup butter
3/4 cup all-purpose flour
Warm biscuits

Steps:

  • In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender. , Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.

Nutrition Facts :

CROCKPOT CHICKEN STEW



Crockpot Chicken Stew image

Do you want stew and don't have the time to let it cook the old-fashioned way? Well, try this recipe and I don't think you'll be disappointed.As in all my recipes, adjust the seasonings according to your tastes. The time for prepping the vegetables is included.This will serve 3 slightly hungry adults. Submitted to " ZAAR " on April 29th. 2010.

Provided by Chef shapeweaver

Categories     Stew

Time 6h20m

Yield 3 serving(s)

Number Of Ingredients 10

1 1/2 cups russet potatoes, peeled cut into bite-size pieces, and washed
1 1/2 cups carrots, peeled, cut into bite-size pieces, and washed
1/2 cup finely chopped onion
1/4 teaspoon garlic powder (to taste)
1/2 teaspoon salt (to taste)
3/4 teaspoon ground black pepper (to taste)
1/2 teaspoon sage (to taste)
1/4 teaspoon thyme (to taste)
2 boneless skinless chicken breast halves
1 (10 3/4 ounce) can cream of chicken soup

Steps:

  • Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ).
  • Sprinkle seasonings evenly over the veggies.
  • Top with chicken, then cover with soup.
  • Cook on low for 6 hours.

Nutrition Facts : Calories 278.5, Fat 8.2, SaturatedFat 2.2, Cholesterol 58.5, Sodium 1242, Carbohydrate 29.6, Fiber 4.1, Sugar 5.3, Protein 21.6

ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY



One-Pot Creamy Chicken Stew Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, kosher salt, freshly ground black pepper, vegetable oil, white mushroom, medium yellow onion, garlic, unsalted butter, Yukon Gold potatoes, large carrot, celery, all purpose flour, dry white wine, chicken stock, McCormick® Poultry Seasoning, frozen peas, heavy cream

Provided by McCormick

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

2 lb boneless, skinless chicken breasts, and/or thighs, cut into 1-inch (2.54 cm) pieces
1 teaspoon kosher salt, plus more to taste
freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 cup white mushroom, stemmed and roughly chopped
1 medium yellow onion, diced into ½-inch (1.2 cm) pieces
2 cloves garlic, minced
1 tablespoon unsalted butter
2 Yukon Gold potatoes, peeled and diced into ½-inch (1.2 cm) pieces (about 2 cups)
1 large carrot, diced into ¼-inch (6 mm) pieces (about 1 cup)
2 stalks celery, diced into 1/4 in (6 mm) pieces
¼ cup all purpose flour
1 cup dry white wine
2 cups chicken stock
1 ½ tablespoons McCormick® Poultry Seasoning
½ cup frozen peas
½ cup heavy cream

Steps:

  • Season the chicken with salt and pepper.
  • Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
  • Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
  • Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
  • Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
  • Stir in the cream and season with more salt to taste.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 49 grams, Sugar 7 grams

SIMPLE CHICKEN STEW



Simple Chicken Stew image

This comforting slow-cooker stew was one of my husband's experiments that turned out to be one of our favorite Sunday dinners. -Amy Dulling, Rockwood, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 2 servings.

Number Of Ingredients 9

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup water
1/2 pound boneless skinless chicken breast, cubed
1 large potato, peeled and cubed
2 medium carrots, sliced
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 teaspoon chicken bouillon granules
1/4 teaspoon poultry seasoning

Steps:

  • In a 1-1/2-qt. slow cooker, combine all ingredients., Cover and cook on low for 6-7 hours or until chicken and vegetables are tender.

Nutrition Facts : Calories 427 calories, Fat 6g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 834mg sodium, Carbohydrate 62g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.

CREAMY CHICKEN STEW



Creamy chicken stew image

Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 1h5m

Yield Serves 4-6

Number Of Ingredients 10

3 leeks , halved and finely sliced
2 tbsp olive oil , plus extra if needed
1 tbsp butter
8 small chicken thighs
500ml chicken stock
1 tbsp Dijon mustard
75g crème fraîche
200g frozen peas
3 tbsp dried or fresh breadcrumbs
small bunch of parsley , finely chopped

Steps:

  • Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
  • Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
  • Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
  • When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

Nutrition Facts : Calories 400 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium

ONE-PAN CREAMY CHICKEN STEW



One-Pan Creamy Chicken Stew image

Feed your family this One-Pan Creamy Chicken Stew at dinner this evening. Shredded cheddar teams up with cream cheese spread to give this One-Pan Creamy Chicken Stew recipe its amazing flavor and smooth texture.

Provided by My Food and Family

Categories     Chicken

Time 45m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

1/4 cup butter
1 cup each chopped carrots, celery and onions
1/2 lb. sliced fresh mushrooms
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 tsp. each dried thyme and ground black pepper
1/4 cup cornstarch
3 cups fat-free reduced-sodium chicken broth
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/2 cup PHILADELPHIA Garlic & Herb Cream Cheese Spread

Steps:

  • Melt butter in Dutch oven or small stockpot on medium heat. Add vegetables; cook 8 to 10 min. or until mushrooms are tender and golden brown, stirring frequently.
  • Add chicken, thyme and pepper; cook 8 to 10 min. or until chicken is done, stirring frequently. Add cornstarch; cook and stir 2 min. Stir in chicken broth; bring just to boil. Cook 1 to 2 min or until thickened, stirring constantly. Remove from heat.
  • Add shredded cheese and cream cheese spread; stir until melted.

Nutrition Facts : Calories 280, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 90 mg, Sodium 500 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 3 g, Protein 18 g

Tips:

  • Use a variety of vegetables to add flavor and texture to your stew. Some good options include carrots, celery, onions, potatoes, and peas.
  • If you want a thicker stew, add a cornstarch or flour slurry to the mixture.
  • Season your stew to taste with salt, pepper, and other herbs and spices.
  • Serve your stew over rice, noodles, or mashed potatoes.
  • Garnish your stew with fresh herbs, such as parsley or chives, before serving.

Conclusion:

Cream of chicken stew is a delicious and comforting dish that can be enjoyed by people of all ages. It is a versatile dish that can be made with a variety of ingredients, so you can easily customize it to your own taste. Whether you are looking for a quick and easy meal or a hearty and filling dinner, cream of chicken stew is a great option.

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