Karen’s Killer Fixin’s: Creamy Crockpot Chicken Stew


It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CREAMY CROCKPOT CHICKEN STEW!

Even though the children are all gone, I still make family-sized batches of this flavorful chicken stew. It’s so easy to just throw it into the crockpot and have a full meal available at dinnertime. My husband likes it so much, he takes leftovers to work for his lunches. It’s even better after steeping in its own juices overnight. 🙂

I hope you enjoy today’s Killer Fixin’s. Happy eating!


P.S. We’re at 311 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

[Serves 4-5]

2 T. butter
1 medium to large onion
4-6 small potatoes
1-1/2 cup baby carrots
3-4 stalks of celery
3-4 chicken breasts
Salt (to taste)
Pepper (to taste)
1 can cream of chicken or cream of asparagus soup
1 can chicken bouillon (can use low sodium)
1-1/2 cup sour cream
8 oz. softened cream cheese
1 pkg. ranch dressing (I make my own so it’s 3 T.)

I use a big crock pot, family-sized, so this might not fit into one of those basic round ones.

Melt butter in bottom of crockpot. While it’s melting, chop onion. I like onion so I aim for large. Cut potatoes into quarters. Red or golden, I don’t do Idaho potatoes in crock pots, too tough. Chop baby carrots in half. Slice celery into 1″ lengths. Put all of the veggies in the butter in crockpot and stir it all up so it’s all covered in butter. Cut chicken breasts into bite-sized pieces. Salt and pepper chicken to taste. (I used salt and a homemade powdered garlic/cracked pepper combination I made for sprinkling on foods.) Add chicken to crock pot.

Mix together cream of chicken (or cream of asparagus) soup, chicken bouillon, sour cream, softened cream cheese & packet of ranch dressing. Pour it on top of the chicken and cover the crock. Cook on high 3-4 hours or low 4-6 hours until veggies tender. Eat with hot french or Italian bread.

Happy Eating!

7 thoughts on “Karen’s Killer Fixin’s: Creamy Crockpot Chicken Stew”

  1. Yum, Karen. I love the idea. Did not know that about Idaho potatoes. I like baking the cut up potatoes with butter and seasoning before adding them to my crockpot meals. I also like to marinade and grill the chicken prior to adding it to the crockpot (sometimes). My husband says that chicken in the crockpot more than 3 or 4 hours gets tough. I don’t notice, but he is the real cook here.

    Anyway, might just have to try this one out….well, with amending the cream – no dairy right now…..

    1. I love the idea of baking the potatoes ahead of time. You’ll want to be careful not to cook them too much because they’ll cook fully in the crock pot. If you put them in later, that might help. I don’t find the chicken drying out in this recipe. It soaks up the gravy and stays pretty moist. My husband says the same thing for most other chicken/crockpot meals, but not about this one. I do put dark meat/thighs in for him since he prefers dark meat for that reason. Says it’s moister. You’ll have to play with it and see. Dairy makes it creamy so I’ll bet you can replace it with a little cornstarch thickener before you serve. You’ll have to tell us how it works out for you. Happy cooking!

    1. I think it’s a given that we’re going to wear ourselves out. As soon as I find my kitchen counters, I need to throw this recipe into the crockpot. It would be a nice change from the fast food we’ve been grabbing for almost a week now. 🙂

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