Can I Use Raw Chicken Breasts In This Recipe?

Of course, if you choose to use uncooked chicken breast, these are the changes to make: Chop your chicken breasts up into bite-sized pieces and add the chicken in with the celery, sauteing for about five minutes.

Can I add Dumplings to this Stew?

Definitely! I love to add dumplings to this creamy chicken stew recipe. I like to use a basic Bisquick dumpling recipe: Mix 1.5 cups Bisquick with 1/2 cup milk. Stir ingredients until soft dough forms. Drop dough by the spoonful into stew imediately after stirring in the cheeses. Cook the chicken stew uncovered 10 minutes. Cover and cook 10 more minutes.

Can I double This Recipe?

Yes, you can and there are no special instructions for doubling. Another option. Instead of doubling, you can also just add a couple more cups of broth and a bit more cornstarch to make the recipe more of a soup.

Can I Make This Recipe In A Slow Cooker?

Yes, you can make the creamy chicken stew in a slow cooker. I actually prefer it on the stovetop since it is a fast recipe, but it works either way. Slow Cooker Instructions: Add the veggies, raw chicken breasts, broth, bullion, butter, and spices to the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Remove chicken breasts and shred. Return to the slow cooker. Add room temp cream cheese and shredded cheese to the slow cooker. Cover and cook for about 30 more minutes on low. Stir until cheese is incorporated, cooking longer if needed. If a thicker stew is desired, stir in the cornstarch slurry and cook on low for another 30ish minutes.

Can I Make This Creamy Chicken Stew In The Instant Pot

You could, but I don't really recommend it. By the time you have brought the pot to pressure and let it cook and then allow for a natural release, the stew will have already been done on the stovetop.

How To Store Leftovers

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

How Do You Thicken Stew?

To thicken your creamy chicken stew up more, you can do a few things. If you are using white beans or potatoes, you could just mash a few of them up a bit to increase the thickness. Or you could add a bit of cornstarch. To add cornstarch, thoroughly mix cornstarch into a small amount of cool water or broth. Stir the cornstarch slurry into the stew. Turn the heat back to medium and bring the stew to a boil for a few minutes then reduce heat.

The BEST Creamy Chicken Stew

Name: Creamy Chicken Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 tbsp butter; 1 cup chopped carrots; 1 cup chopped celery; 1/2 cup diced onions; 3 cloves garlic, finely diced; 1.5 lbs pre-cooked chicken; 1/2 tsp ground cumin; 1/2 tsp thyme; 1/2 tsp pepper; 1/4 tsp salt; 3 cups chicken broth; 1 tbsp Better than bullion; 1.5 tbsp cornstarch; 4 oz cream cheese at room temperature; 1/2 cup shredded yellow cheese; optional: Fresh parsley for garnish

Description

This Creamy Chicken Stew is a great stovetop soup recipe for a cold night. It’s thick, creamy, full of flavor, and loaded with chicken. It’s easy to make and tastes amazing!

Ingredients

Units Scale

3 tbsp butter
1 cup chopped carrots
1 cup chopped celery
1/2 cup diced onions
3 cloves garlic, finely diced
1.5 lbs pre-cooked chicken
1/2 tsp ground cumin
1/2 tsp thyme
1/2 tsp pepper
1/4 tsp salt
3 cups chicken broth
1 tbsp Better than bullion
1.5 tbsp cornstarch
4 oz cream cheese at room temperature
1/2 cup shredded yellow cheese
optional: Fresh parsley for garnish

Instructions

Over medium heat, melt butter in dutch oven or large soup pan. Add carrots and saute for about 2 minutes. Add celery and saute for another two minutes. Add onions and garlic.
Continue sauteing for about 3 minutes or until the onions are cooked, but not brown. Stir frequently to keep the onions and garlic from burning.
Add thyme, cumin, pepper, and better than bullion to broth mixture.
Add chicken, stir until the chicken has absorbed the excess butter and is coated in the spices.
Reduce heat and add broth.
Thoroughly mix cornstarch into a small amount of cool water or broth. Stir the cornstarch slurry into the stew. Turn the heat back to medium and bring the stew to a boil.
Once boiling, reduce heat. Add both cheeses, stirring around until the cheeses are fully melted and incorporated into the soup.
Add additional salt and pepper to taste.
Simmer for about 5 more minutes. Add additional salt and pepper to taste.
Garnish with fresh parsley if desired.

Notes

Simmer the chicken stew for 10 to 20 minutes longer, uncovered if desired. This will help the spices infuse into the stew and will cook off a bit more liquid for a thicker stew.

Nutrition

Serving Size: 1/5 of recipe
Calories: 470
Sodium: 337
Fat: 22.5
Carbohydrates: 11.4
Fiber: 1.5
Protein: 49

Keywords: Chicken stew recipe, creamy chicken stew