1 Tablespoon butter

1 Tablespoon olive oil

2 boneless chicken breasts, uncooked & cut into bite-sized pieces

2.5 teaspoons Italian seasoning

Salt/Pepper

1 small onion, diced

2 large red potatoes, sliced

1 cup baby carrots

½ cup celery, diced

¾ cup green beans, fresh or frozen

10.5 oz. cream of chicken soup

1 cup whole milk, don’t substitute low-fat

1 cup sour cream, at room temp

1 oz. dry ranch dressing mix

Note: For the Instant Pot Version, one cup of Chicken Broth is also needed

Stove Top Method

Melt butter in a soup pot over medium heat.

Season cubed chicken with salt, pepper, and Italian seasoning. Add to the pot and saute until cooked through. Remove from the pot.

Add 1 tablespoon olive or vegetable oil to the pot along with the vegetables. Cook until softened, about 5 minutes. Add the chicken back.

Combine the cream of chicken soup, milk, sour cream, and Ranch seasoning. Add to the pot and stir until well combined.

Let the soup simmer until the potatoes and carrots are fork-tender, about 45 minutes.

Optional: Serve over biscuits!

Crock Pot Method

Season the cubed chicken with salt, pepper, and Italian seasoning.

Melt the butter on the bottom of the crock pot. Add the olive oil, vegetables, and chicken. Stir to coat.

Mix together the soup, milk, sour cream, and ranch seasoning. Pour on top of the chicken.

Cover the crock pot and cook on LOW for 6-8 hours. Low and slow is the best with milk and dairy products.

Optional: Serve over biscuits!

Instant Pot Method

Set the Instant Pot to Saute Mode and add the butter, olive, oil, and vegetables. Cook until the onions are soft and translucent, about 5 minutes.

Add 1 cup of chicken broth and scrape up any bits that may have stuck to the bottom of the pot.

Season the cubed chicken with Italian seasoning, salt, and pepper. Add it to the pot.

Place the lid on the pot and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 8 minutes. When the time is up, flip the quick-release valve.

Open the lid and switch to Saute mode.

Combine cream of chicken soup and Ranch seasoning. Add HALF of the milk and HALF of the sour cream.

Let the soup simmer for about 5 minutes and serve!

Note: Only add the additional 1/2 cup of milk and sour cream if you prefer more broth.

Notes

Use whole milk, especially if cooking in the Slow Cooker, the higher fat content will mitigate the possibility of having the dairy curdle.

This stew is great served over homemade Buttermilk Biscuits!