Creamy Chicken Stew

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Ingredients

• 2 boneless chicken breasts, cut into bite sized pieces
• 2.5 teaspoons Italian seasoning
• Salt/Pepper
• 1 Tablespoon butter
• 1 medium onion, diced
• 4 red potatoes, sliced
• 1 cup baby carrots
• ½ cup celery, diced
• ¾ cup green beans
• 10.5 oz. cream of chicken soup
• 1 cup whole milk*
• 1 cup sour cream at room temp
• 1 oz. dry ranch dressing mix equal to 2 tablespoons

To Garnish

• 1 tablespoon fresh parsley roughly chopped
• 5 slices cooked bacon roughly chopped

Instructions

Crock Pot Method

1. Melt the butter on the bottom of the crock pot. Add all of the vegetables on top and stir to coat with the butter. 
2. Season the cubed chicken with salt, pepper, and Italian seasoning. 
3. Mix together the soup, milk, sour cream and ranch seasoning. Temper the mixture by heating it for 30 seconds in the microwave. Pour on top of the chicken. 
4. Cover the crock pot and cook on low for 6-8 hours. Low and slow is the best with milk and dairy products. 
5. Sprinkle with parsley and crumbled bacon and serve. This tastes delicious over biscuits! 

Stove Top Method

1. Add the butter and vegetables to a soup pot over medium heat. Cook until softened, about 10 minutes. 
2. Dice the chicken into cubes and season with salt, pepper, and Italian seasoning. 
3. Add the chicken to the pot and heat until white and cooked through. 
4. Add the cream of chicken soup, milk, and sour cream. 
5. Stir in the Ranch seasoning until well-combined. 
6. Let the soup simmer until the carrots and potatoes are fully cooked. It will continue to thicken the longer it simmers. 
7. Once it’s thickened to your liking, garnish with bacon if desired and serve over warm biscuits.

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