Best 20 Creamy Chicken Stew Recipes

CREAMY CHICKEN STEW

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.

ONE-POT CREAMY CHICKEN STEW RECIPE BY TASTY

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!

CREAMY HOMEMADE CHICKEN STEW

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.

CREAMY CHICKEN STEW

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.

CREAMY SPINACH-ARTICHOKE CHICKEN STEW

Steps:

• In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
• Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
• Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
• Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
• Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
• Divide the stew among bowls, and top with scallions and Parmesan.

INSTANT POT® CREAMY CHICKEN STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
• Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
• Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
• Switch to high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
• Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.

SLOW-COOKER CREAMY HERBED CHICKEN STEW (COOKING FOR 2)

Steps:

• Place carrots, potato, onion and celery in 2 1/2- to 3 1/2-quart slow cooker.
• Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
• Cover and cook on low heat setting 6 to 7 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
• Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

CROCK POT CREAMY CHICKEN STEW

Steps:

• Throw all ingredients in crockpot and stir. Put on low for 6 to 8 hours. Done!

CREAMY CHICKEN & BROCCOLI STEW

Steps:

• Place chicken in a 4-qt. slow cooker. Combine the salad dressing, wine, 4 tablespoons butter, onion, garlic powder, Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl; pour over chicken., Cover and cook on low for 5 hours. Skim fat. Remove chicken from slow cooker with slotted spoon; shred chicken with 2 forks and return to slow cooker. Combine the soup, cream cheese and 2 cups of liquid from slow cooker in a small bowl until blended; add to slow cooker. Cover and cook 45 minutes longer or until chicken is tender, adding the broccoli during the last 30 minutes of cooking., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and return to pan. Mash potatoes with the remaining butter, salt and pepper. , Serve chicken and broccoli mixture with potatoes.

PRESSURE COOKER CREAMY PESTO CHICKEN STEW

Steps:

• Combine Alfredo sauce and pesto in medium-sized bowl. Set aside., Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, add chicken; season with salt and pepper. Cook and stir until lightly browned, 3-4 minutes. Add onion; cook and stir until tender, 2-3 minutes. Press cancel., Layer mushrooms, broccoli, cauliflower and reserved sauce in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure., Stir to combine. If desired, top with Parmesan and basil leaves.

MEDITERRANEAN CHICKEN STEW WITH CREAMY POLENTA

Steps:

• Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add chicken, and cook, turning occasionally, until golden, 3 to 4 minutes. Transfer to a plate.
• Reduce heat to medium-low; add remaining teaspoon oil to skillet. Add garlic, and cook, stirring, until fragrant, about 30 seconds. Add chickpeas and 1 cup water. Bring to a boil; cook until liquid is reduced by half, about 2 minutes.
• Add tomatoes; cook over medium heat until starting to break down, 3 to 4 minutes. Add olives, vinegar, and chicken along with any accumulated juices to pan; toss until warmed through, about 1 minute. Stir in parsley. Serve over polenta.

SLOW COOKER CREAMY HERBED CHICKEN STEW

Steps:

• In a 5-6 quart slow cooker, place the carrots, potatoes, onion, and celery; sprinkle with 1 teaspoon thyme, the salt and pepper.
• Top with chicken; pour in the broth.
• Cover; cook on LOW for 6-8 hours, adding the pea pods for the last 5-10 minutes of cooking.
• Remove the chicken and vegetables from the cooker to serving bowl, using slotted spoon; cover to keep warm.
• Increase heat setting to HIGH; in a small bowl, mix whipping cream, flour, and 1 teaspoon thyme; stir into liquid in cooker.
• Cover and cook about 10 minutes or until thickened (don't let mixture boil).
• Pour sauce over chicken and vegetables.

CREAMY POLENTA FOR MEDITERRANEAN CHICKEN STEW

Steps:

• In a large saucepan, bring water, salt, and pepper to a boil over high heat.
• Whisking constantly, very gradually add cornmeal. Simmer over medium heat, whisking frequently, until thickened, 10 to 12 minutes.
• Remove from heat; stir in Parmesan cheese and butter until smooth.

KICKIN' CREAMY CHICKEN STEW IN A SLOW COOKER

Steps:

• Place frozen chicken breasts or tenders in bottom of slow cooker.
• Add remaining ingredients except cream cheese.
• Cook on high for 4-5 hours (less if chicken isn't frozen).
• At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew.
• You can leave all the liquid if you want a soup.
• Add cream cheese, cook on warm setting for 30 minutes, then stir.
• This can be served over rice or wrapped in flour tortillas.
• One healthy serving is 1/2 a breast or 2 large chicken tenders.

SLOW COOKER CREAMY HERBED CHICKEN STEW RECIPE - (4.6/5)

Steps:

• Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker. Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top. Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender. Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables. Chop the onions and slice the celery the night before; refrigerate in plastic wrap or covered plastic containers. Wait until morning to cut potatoes to prevent their turning brown.

CREAMY CHICKEN STEW

Steps:

• Season the chicken pieces with salt and pepper.
• Heat the oil with butter in a large heavy pot over medium heat.
• Brown the chicken on all sides (about 8 minutes per side) then transfer to a large bowl.
• To the same pot add in onion, garlic, red pepper flakes (if using) and thyme; saute stirring occasionally for about 4-5 minutes.
• Add in flour and cook, stirring 1 minute.
• Whisk in broth, water and wine; bring to a boil, whisking continuously.
• Add in potatoes, carrots and corn; mix to combine, cover with lid and simmer for 10 minutes, stirring occasionally.
• Add in the whipping cream and Parmesan cheese (if using); mix to combine, then add in the browned chicken back to the pot along with any juices from the bowl, season with salt and pepper; cover and simmer until the chicken is cooked and the veggies are tender (about 25-50 minutes, or longer).

CROCK POT CREAMY CHICKEN STEW RECIPE - (4.1/5)

Steps:

• Melt the butter on the bottom of the crock pot. Add all of the vegetables on top and stir to coat with the butter. Salt/Pepper the diced chicken as desired and add to the crock pot. Mix together the soup, milk, sour cream, thyme and ranch dressing mix. Pour on top of the chicken. (optional - add frozen baby peas the last hour.) Cover the crock pot and cook on high for 4-5 hours or on low for 6-8. (If the chicken is cut up it should not take much longer even on low than six hours. If partially frozen when cut up, which would make it easier, turn the crock pot on high for first hour or two, then down to low. Sprinkle with parsley and serve, (preferably with biscuits!) Note: If soup seems thin, the last hour, add 2 tbsp corn starch to half a cup of chicken stock, stir, and add to the soup. Continue cooking for one hour.

QUICK AND CREAMY CHICKEN STEW - PALEO FRIENDLY!

Steps:

• Cut the chicken into pieces. In a large dutch oven over medium heat, melt the coconut oil. Once melted, add the chicken peices and cook until golden brown on all sides. Remove the chicken and set aside until later.
• Add the onions, celery and carrots to the kettle and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
• Add the chicken back to the pot and put in the mushrooms. Add broth to just come up 1/2 way (not covering the chicken). Allow the stew to come to a simmer and then cook on low, maintaining the simmer. Cover and cook for approximately 30 minutes. Remove chicken pieces and cut off the bone in bite sized chunks.
• Add the chicken, peas, coconut cream and green onions back to the pot and cook another 2 minutes.

SLOW-COOKER CREAMY HERBED CHICKEN STEW

Steps:

• Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
• Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
• Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
• Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

CREAMY CHICKEN VEGGIE STEW

Steps:

• 1. Place whole ckn breasts in large pot with carrots, onion, celery, and spices. Add water till just covering ckn & veggies. Cover simmer approx. 2 hrs. Add more water during cooking time if needed.
• 2. Discard bay leaves. Remove ckn, cut up or shred, keep warm. Add 4 c. chicken stock, peas, corn, & potatoes. Re-season if needed. Simmer covered for 20-30 min. till potatoes are tender. Add chicken back to pot. To thicken liquid, mix 2 TBL. of cornstarch with 1 c. of COLD water, mix till lumps are dissolved, pour into pot, mix till well blended.