Description
A comforting and hearty Crock Pot Creamy Chicken Stew featuring tender chicken, baby carrots, and red potatoes in a creamy, ranch-flavored broth.
Ingredients
- 2 cups chopped red potatoes or Yukon gold potatoes
- 1 cup halved baby carrots
- 1 tablespoon melted butter
- 3 boneless, skinless chicken breasts (about 1½ pounds), cut into large bite-sized pieces
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- 1 can (14.75 oz) low-sodium chicken broth
- 1 can (10 oz) cream of chicken soup
- ½ cup sour cream
- 1 packet ranch seasoning mix
Instructions
- Spray the crock pot insert with cooking spray. Add the halved baby carrots and chopped potatoes. Pour melted butter over and stir to coat the vegetables.
- Place the chicken chunks into the crock pot on top of the vegetables. Sprinkle with salt and pepper.
- In a small bowl, whisk together the chicken broth, cream of chicken soup, sour cream, and ranch seasoning mix until smooth. Pour over the ingredients in the crock pot and stir to combine.
- Cover and cook on LOW heat for 7-8 hours until chicken is tender and vegetables are cooked through.
Notes
- Add diced celery or frozen green beans for more vegetables.
- Russet potatoes can be used instead of red or Yukon gold.
- For a homemade touch, use homemade cream of chicken soup.
- Leftovers may thicken; add broth or water when reheating.
- Do not cook on HIGH to avoid curdling the dairy.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
