Slow Cooker Garlic Parmesan Chicken Stew + Video

Prep Time 15 minutes
Total Time 4 hours 45 minutes
Servings 4 servings

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This Slow Cooker Garlic Parmesan Chicken Stew is bound to be your new favorite winter comfort food! It’s hearty, creamy, cheesy and loaded with vegetables! The crockpot makes it an easy weeknight meal.

slow cooker with garlic parmesan chicken stew in it and a metal ladle

Looking for more cozy crockpot meals? Check out my 15 Best Crockpot Meals or these easy Dump ‘n’ Go Slow Cooker recipes that are quick to prep but the whole family will love!

You guys.

I love hearty, creamy, winter comfort food. I can’t get enough.

I’ll eat soup and stew all year round, but there is just something so perfectly cozy about a big bowl of stew on a cold day. Especially one that cooks itself in the crockpot when you’re out in the cold!

overhead image of creamy chicken stew in bowl

If you love a cozy crockpot full of soup, stew, or stoup as much as I do, you’ll also love this Crockpot Potato Soup, this Slow Cooker Creamy Chicken Noodle Soup and this Spinach Tortellini Soup.

Looking for a classic chicken stew? Try my Crockpot Chicken Stew!

Ingredients and substitutions for this Chicken Stew:

  • Chicken breasts: we always have a big stash of chicken breasts in the freezer so that’s what I use in most of my soups and stews. You can swap these for boneless, skinless chicken thighs or even precooked, chopped chicken if you have some on hand (maybe you made a big batch of this Crockpot Shredded Chicken?)
  • Vegetables: I stuck with classic vegetables in this stew, but you can leave some out if your family doesn’t enjoy them, or add in extra! The only thing you need to keep in mind is that some are best added at the beginning (the ones that take a long time to cook) and some are best added at the end, like green beans, frozen vegetables, chopped spinach or kale.
  • Seasoning: I kept my seasoning simple, but you can always scan your spice drawer for something that inspires you. Just keep your herbs and spices to things that go well with that tangy, salty Parmesan flavor.
  • Cream: Heavy cream will give you the thickest stew and richest flavor, but you can swap this out for any cream you have on hand (it will just be a little thinner, and not quite as rich). One of my favorite swaps for heavy cream in soups is evaporated milk, because I can stash a few cans in the cupboard and it is still thick and creamy.
  • Parmesan: If you’re concerned about the flavor of the Parmesan in this stew (first, who are you?!? Kidding 😉 ), start by adding a little, or leave it out of the stew and add it to each bowl individually. We love the flavor, but everyone has their preferences!
close up image of creamy chicken stew in bowl
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Slow Cooker Garlic Parmesan Chicken Stew

4.84 from 310 votes
This Slow Cooker Garlic Parmesan Chicken Stew is bound to be your new favorite winter comfort food! It’s hearty, creamy, cheesy and loaded with vegetables! The crockpot makes it an easy weeknight meal.
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Cuisine American
Course Main Course, Soup
Servings 4 servings
Calories 420cal


  • 1 lb Little Potatoes (quartered)
  • 3 boneless skinless chicken breasts cut into 1″ pieces
  • 1 rib celery chopped
  • ½ medium onion finely chopped
  • 3 large carrots thinly sliced
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 cups chicken or vegetable broth
  • cup heavy cream
  • 2 tablespoons corn starch
  • cup shredded Parmesan cheese


  • Add potatoes, chicken, celery, onion, carrots, garlic, salt, parsley, thyme, pepper, and broth to a 4-6 quart slow cooker.
  • Cover and cook on low for 4 hours or until chicken is cooked through and potatoes are tender (this could take up to 6 hours depending on the temperature of your slow cooker — cutting them smaller will speed up cooking time).
  • Set slow cooker to high. Stir together cream and corn starch and stir into slow cooker, along with Parmesan cheese. Cover and cook another 30-60 minutes or until thickened slightly.
  • Serve immediately with crusty bread for dipping (the best way!).


*I have cooked this stew on the stove top and it works just as well! If you’re in a hurry, simmer everything except cream, corn starch and Parmesan in a large pot until potatoes are tender. Combine cream and corn starch and stir into the pot with the Parmesan, continue cooking until thickened.

Nutrition Information

Calories: 420cal | Carbohydrates: 33g | Protein: 27g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 905mg | Potassium: 1135mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8382IU | Vitamin C: 28mg | Calcium: 171mg | Iron: 2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


    • Ashley Fehr says

      I don’t think it would be ruined, I would just be careful not to cut the vegetables too small and leave the chicken breasts whole so they don’t overcook.

  1. Stephanie Bailey says

    This recipe was great, particularly considering how easy it is. Also love that the recipe makeup isn’t over the top. Rich and flavorful!

  2. Kristen Brooks says

    I read the reviews and knew my family would like extra flavor, too. (We are from New Orleans) so I did extra seasoning PLUS Slap Ya Mama Cajun seasoning and a little ranch seasoning. Really good! I love a recipe that sneaks in veggies and is delicious. Thanks!

  3. Wyo Allie says

    Was a bit nervous making this after reading some of the comments, but mine turned out really good. My 11 year old son said 10/10!

    I tripled what the recipe called for. I used Yukon gold potatoes, and cut up raw chicken breasts in bite size pieces. I sautéed the onions and garlic in butter and added that mixture evenly throughout the pot. Added veggies as per recipe, cutting them into bite size pieces. I put enough chicken broth in to cover food, but also added packet onion soup mix and added about a third cup of Better than Bouillon directly into pot, stirring it around. I tripled spices amount per recipe, adding 1 additional tsp garlic powder, onion powder, and garlic salt. Cooked low 6 hours, then added 2x amount heavy cream and cornstarch per recipe, as well as adding 1/4 cup butter, can of sweet corn (thought about peas, but corn added perfect sweetness compliment) and 1 cup shredded parmesan. Cooked it on high another 60 minutes. Everything cooked perfectly. Although broth did not “thicken” per se, it still was rich and very flavorful. And it looked exactly like the picture did!

  4. Lisa Riese says

    I was a little nervous after I started making this and then read the comments about this recipe being bland. I’m so glad I didn’t let the comments deter me from making this. It is delicious! I was hesitant to put cheese in it, but soooooo delicious!!

      • The Recipe Rebel says

        Hi Lisa, It can be frozen! The only issue would be that the texture of the potatoes does change in the freezer. Also you have to use high fat dairy (cream) as low fat dairy doesn’t freeze well. Soups can normally be frozen up to 3 months. Enjoy!

  5. Linzee says

    Extremely bland if you follow the recipe as-is. I had to add way more parmesean, garlic powder, pepper and French onion soup mix just to give it some flavor. The chicken to veggie ratio is crazy too. I would cut back on the chicken and/or add in more carrots, celery and onions.

    • The Recipe Rebel says

      I’m sorry to hear that you had trouble with the recipe, Linzee. The amounts and flavorings have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

    • Beth says

      Thank you so much! I added spinach in at the end and used fresh parsley, thyme and rosemary. I also doubled the amount of cream and starch. Doing half the amount of potatoes because I wanted to add gnocchi to it. Turned out amazing!

  6. Melissa R Westlund says

    I made this Chicken Stew tonight for dinner. I added Poultry Seasoning, Rosemary & Thyme along with the other Seasoning. I also added Better than Bouillon Roasted Chicken Base along with broth this morning when I started it. I made extra heavy cream/cornstarch slurry so that we could have a little extra broth for dipping our little French Rolls in. DEFINITELY GOING IN THE DINNER ROTATION!!

  7. Amy says

    Hi guys, thanks so much for sharing your recipe. Unfortunately, I followed this recipe to the letter and it was absolutely tasteless. I did not change or tweak anything. Out of my family of four not a single one of us liked it. I threw it out and had to order take out, lol. I’m glad this has worked for others but honestly this is the most bland thing I have ever eaten.

    • Karissa says

      This was my experience as well. I added a ton of seasonings at the end because when I taste tested it, it was completely bland and tasteless.

      • The Recipe Rebel says

        I’m sorry to hear the recipe wasn’t to your taste, Karissa. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  8. Gloria says

    I LOVE this stew probably more than one should love a stew! I saved this recipe in 2021 & I’ve been making it ever since. My family loves this too & I share this link/recipe with everyone!

    • Ginny says

      This stew was extremely bland. We threw everything but the kitchen sink into it but nothing really helped it. 😞

  9. Erin says

    Really, really good. I make a lot of crockpot chicken soups, and I thought this wouldn’t be much different than the others I make, but I was pleasantly surprised. I was a little unsure about adding Parmesan to soup – I had just never done it before. It was delicious! I used (didn’t really measure) freshly grated Parmesan cheese and some store bought Parmesan cheese that I needed to use up. I used russet potatoes chopped up pretty small because that’s what I had on hand. Will definitely make again.

    • Yolanda W says

      Hello, I would add canned coconut cream or milk; this is what I will be using. Since my family is Lactose free, I will use vegan pam as well.

  10. Kealy says

    Oops!! I was super distracted by my 2 year old and I added starch and cream at the beginning with everything else. Is this a big problem? I’m so worried it’ll turn out bad and it’s almost “done.”

    • The Recipe Rebel says

      Hi Kealy! The cream may curdle and the soup might be too thick, but honestly I haven’t tried doing it this way, so unsure of how it would turn out. How did it go for you?

  11. Adison says

    Hi! I love this recipe so much and I was thinking of making a batch to freeze for postpartum days later this year. Have you ever frozen this recipe? If so, do you have any tips or know how long it would freeze well for? Thanks!

    • The Recipe Rebel says

      Hi Adison! It can be frozen! The only issue would be that the texture of the potatoes does change in the freezer. Also you have to use high fat dairy (cream) as low fat dairy doesn’t freeze well. Soups can normally be frozen up to 3 months. Enjoy!

  12. Justice says

    I followed this step by step but it did not end up looking anything like this?? Not sure what i did wrong. Ended up brown. Surely it still tastes the same

  13. Christina says

    Made this for dinner and this was SO yummy! The only modification that I made was substituting celery because I don’t like it for an extra carrot. This turned out super flavourful and savoury. I would definitely make this again.

  14. Karen says

    I make meals for my son and the family he lives with. I usually make the day ahead and put in the fridge for pick up the next day. It says to serve right away. How can it be heated up

4.84 from 310 votes (243 ratings without comment)

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