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Slow Cooker Garlic Parmesan Chicken Stew + Video

Prep Time 15 mins
Total Time 4 hrs 45 mins
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

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.

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

More cozy soups and stews!

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Slow Cooker Garlic Parmesan Chicken Stew

4.49 from 31 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 mins
Cook Time 4 hrs 30 mins
Total Time 4 hrs 45 mins
Cuisine American
Course Main Course, Soup
Servings 4 servings
Calories 420cal

Ingredients

  • 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

Instructions

  • 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!).

Notes

*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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Comments

  1. Jan Pelletier says

    I am just making it now and it’s looking delicious! Can it be frozen and reheated later? I wasn’t sure with the cornstarch if it would separate.

      • Elizabeth Piercey says

        I think you should seal the meat first. Otherwise it breaks up during the cooking process.
        I followed a slow cooker recipe recently without sealing the chicken and it sort of disintegrated
        I have noticed you have not suggested this in this recipe, is this ok? I don’t want to do it for the recipe not to work
        Thanks
        Liz

        • Ashley Fehr says

          Hi Elizabeth! No I do not for this recipe. I find it’s an unnecessary step in soups and stews since we want the chicken moist and any texture we add by browning will be lost in all that moisture. You definitely can if you prefer 🙂

  2. Andrea says

    Love this recipe! I’ve made it several times and it’s perfect every time. You mention the nutrition info – is that per serving?

  3. Jen says

    I’d like to make this with cauliflower, instead of potatoes. Should I put the cauliflower in at the beginning of the cook time, just like I would with potatoes? Thanks!

  4. Sarah says

    Hey Recipe Rebel,

    Can I use an instant Pot to cook? If I can what are the steps?
    For step 2: is it just high pressure for 20mins?
    For step 3: would I just saute for a number of mins?

    • Ashley Fehr says

      Yes, you would follow much the same steps and add the cream, corn starch and Parmesan at the end after pressure cooking. If you cut the chicken into small pieces, 3 minutes at high pressure will be sufficient, then saute with the cream until slighly thickened.

  5. Elizabeth says

    I accidentally added the cream before starting the crockpot, I will hold off on the cornstarch till the end. Cooking it on low I hope it turns out okay.

    • Ashley Fehr says

      Hi Elizabeth! As long as you used heavy cream it will be fine 🙂 High fat dairy shouldn’t curdle as it cooks, and you can actually even stir in the corn starch before cooking if you want it a little thicker.

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