This Slow Cooker Garlic Parmesan Chicken Stew is made with chicken breasts, tender potatoes and vegetables, all simmered in a cheesy, creamy broth! It’s the perfect easy crockpot meal to warm you up on a chilly day.
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.
Table of Contents
- Why you’ll love this Crockpot Garlic Parmesan Chicken Stew:
- What people are saying:
- Crockpot Chicken Stew Ingredients:
- How to make Slow Cooker Garlic Parmesan Chicken Stew:
- Variations and Substitutions
- How do I store Garlic Parmesan Chicken Stew?
- Serving suggestions:
- More cozy soups and stews:
- Slow Cooker Garlic Parmesan Chicken Stew Recipe
This Slow Cooker Garlic Parmesan Chicken Stew is proof that comfort food doesn’t have to be complicated! In fact, it only takes 15 minutes to prep and doesn’t require any cooking beforehand.
You’ll throw some chicken breasts, veggies, seasoning, broth, cream, and parmesan cheese into the slow cooker, and the dish practically cooks itself!
The result is a hearty stew of cozy creamy goodness that the whole family will love, even the picky eaters.
It’s the perfect, minimal-effort meal for any day of the week, from busy weeknights to lazy weekends.
Why you’ll love this Crockpot Garlic Parmesan Chicken Stew:
- Garlic parmesan twist: This stew is just like my cozy Crockpot Chicken Stew but with a garlic parmesan twist for an added depth of flavor.
- Minimal effort: After tossing in the ingredients, the slow cooker does the rest for a truly low-effort meal!
- Comforting: The creamy, cheesy broth is the perfect addition to this classic chicken stew for a comforting meal that hits all the right notes.
What people are saying:
Absolutely delicious! This is a definite keeper and I know I’ll be making it again.” Melissa
Crockpot Chicken Stew Ingredients:
- Chicken breasts: We always have a big stash of boneless skinless 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 like potatoes, carrots, celery, onion, and garlic. I used red potatoes, but baby potatoes or yellow potatoes would also work! You can peel them if you like, but I left the skin on for some extra fiber.
- Seasoning: I kept it simple with dried parsley and Italian seasoning, but you can play around with any other seasonings that pair well with that tangy Parmesan flavor!
- Chicken broth: I always go for low sodium chicken broth to control the amount of salt in the recipe! If you don’t have low sodium broth, just omit the salt in the recipe.
- 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.
- Parmesan: Adds a nutty, salty! You can swap it for another type of cheese, but we love the flavor of parmesan cheese.
How to make Slow Cooker Garlic Parmesan Chicken Stew:
This stew is mostly hands-off, while the slow cooker does the rest! Don’t forget to check the recipe card for the full list of instructions.
- Whisk together the broth and cornstarch.
- Add potatoes, carrots, celery, onion, and garlic to the slow cooker. Sprinkle in the seasonings.
- Pour the broth and cream into the slow cooker and mix everything together.
- Place the chicken breasts in the slow cooker, pressing them down slightly into the liquid.
- Remove the chicken from the slow cooker, then stir it back into the stew.
- Add the peas and Parmesan cheese, then stir until everything is well combined.
Variations and Substitutions
- Veggies: You can leave some veggies 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.
- Cheese: While Parmesan gives this stew its signature flavor, you can experiment with other hard cheeses like Pecorino Romano, Asiago, or even a mild cheddar. Just keep in mind that the flavor profile might change slightly, but it’ll still be delicious!
- Herbs: I used dried parsley, but you could use fresh parsley if you like! Just use 3 times more than the dried amount and add it towards the end of cooking! If you use rosemary or thyme, you can add them when you add the seasonings to the slow cooker.
How do I store Garlic Parmesan Chicken Stew?
Store any leftovers in an airtight container in the fridge for 3-4 days.
Reheat the stew on the stove over low heat until warmed through. You can also reheat it in the microwave. Just be sure to stir halfway through!
Serving suggestions:
This hearty soup is a meal in itself, but I love pairing it with a big chunk of crusty Artisan bread to soak up that creamy broth!
If you want some extra veggies on the side, you can’t go wrong with a side salad, roasted green beans, or air fryer broccoli.
More cozy soups and stews:
- Slow Cooker Zuppa Toscana — for big flavor!
- Chicken Gnocchi Soup — a classic that’s always a hit.
- Chicken Pot Pie Soup — creamy and loaded with vegetables.
- Chicken Vegetable Soup — flavorful and nourishing!
Slow Cooker Garlic Parmesan Chicken Stew
written by Ashley Fehr
Ingredients
- 1 lb red potatoes, (cut into ½" pieces)
- 2 large carrots, (peeled and thinly sliced)
- 1 rib celery, (chopped)
- ½ medium onion, (finely chopped)
- 3 cloves garlic, (minced)
- 1½ teaspoon salt*
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1½ cups low sodium chicken or vegetable broth
- 2 tablespoons corn starch
- ⅔ cup heavy cream
- 3 boneless skinless chicken breasts, (about 1.5 lb)
- 1 cup frozen peas, (optional)
- ⅓ cup shredded Parmesan cheese
Instructions
- Place the potatoes, carrots, celery, onion, garlic, salt, parsley, Italian seasoning, and pepper in a 4- to 6-quart slow cooker and stir.
- In a small bowl, whisk together the broth and cornstarch and add to the slow cooker along with the cream.
- Add the chicken and press down slightly into the liquid.
- Cover and cook on low for 6 to 7 hours, or until the potatoes are tender. (This could take longer, depending on the temperature of your slow cooker. If you want to reduce the cooking time, cut the potatoes smaller.)
- Remove the chicken from the slow cooker and chop or shred. Stir back into the slow cooker with the peas and Parmesan, then taste and adjust seasonings as desired.
- Serve immediately. I recommend crusty bread for dipping—the best way!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Samantha says
This was absolutely delish! The only thing was the carrots and potatoes were not fully cooked after 7 hrs. Now that I know that now I can cook them first next time. Super good!
The Recipe Rebel says
Hi Samantha! So glad you enjoyed the recipe! Thank you for this kind review!
Ian says
Hello Ashley, What a wonderful surprise the final result is! I did not expect such a treat. May I ask you to publish the recipe (and times) for normal cooking on a hob please?
The Recipe Rebel says
Hi Ian! This is slightly different but done on the stove. https://www.thereciperebel.com/chicken-stew/
Brittany says
I just made this tonight and loved it! I tweaked the recipe just a little. More potatoes, more garlic and more cheese. Also, made in instant pot (16 minutes, then 3). My picky daughters even loved it!
The Recipe Rebel says
Hi Brittany! So glad you enjoyed the recipe! Thank you for this kind review!
christina says
it was very good.. i followed the recipe, the only adjustments i had to make was i used a little more cheese and i used more flour mixed with cold water to thicken it more. the amount of corn starch in the recipe just didn’t cut it for us. other than that very tasty and good comfort food.
The Recipe Rebel says
Hi Christina! So glad you enjoyed the recipe! Thank you for this kind review!
steve says
so wait this is just chicken boiled in broth then you added cream? how can you call it garlic when there is so little garlic in it?
The Recipe Rebel says
Hi Steve, it actually has 14 different ingredients so not just chicken, broth and cream. Also it doesn’t boil in the slow cooker, it slow cooks. If you’d like to kick up the amount of garlic for your taste, feel free to do so.
Katie k says
This tasted awful no one in my family liked it….it was just gross
Kelsey Grippi says
What is the measurement for a serving?
The Recipe Rebel says
Hi Kelsey! It’s just 1/4 of the recipe. I did not measure it out in cups.
Michelle says
If I cut the recipe in half for less people, do I need to cut the cooking time down as well?
The Recipe Rebel says
Hi Michelle! I haven’t tried it myself, but I assume you would. If you decide to experiment, let me know how it goes!
Jess says
Can I use frozen chicken?
Winter Davies says
I did and it worked out 🙂
The Recipe Rebel says
Great to hear Winter!
Race Davis says
Me and my whole family love this recipe! I do add more of each seasonings, as well as rosemary and more garlic (I cook by smell with these recipes so it always changes) I use skinny colorful carrots also. I add however much broth covers everything and a little more…. this way when I add the cream and parmesan, I can add extra parmesan to make this as a heavier yet still liquidy “stoup” that’s amazing to soak up with a nice heavy bread. I toss in a dash of garlic salt and a very small amount of regular salt at the beginning with low sodium chicken broth because the extra parmesan adds more salt as well (I am by no means a salt or fat conscious person, it’s all about the real flavor but too much salt easily ruins any dish imo).I’ve made this probably a dozen times in the past year, and it only gets better and better every time as I dial in my preferred tweaks mid-cooking by smell.
The Recipe Rebel says
Hi Jess! I’ve only tested the recipe as written. If you decide to experiment let me know how it goes.
Mary Anne says
I’m puzzled by ‘3 boneless skinless chicken breasts’ with no mention of the weight of each or total. Whole breasts or split? I’m using thighs which I prefer for the extra flavor, so will let you know how they work.
The Recipe Rebel says
Hi Mary Anne! It’s boneless skinless chicken breast. They are whole breast and I did not weight my chicken breast.
Kasey says
Hi, excited to try this! Do you happen to know what 1 serving size is?
Alise says
Hi! Can I use flour instead of corn starch? Excited to make this tomorrow! But I just realized I don’t have corn starch.. thank you!!!
Jessica says
Can we substitute the cream for a nondairy alternative? Like almond milk?
Megan says
I forgot the shredded Parmesan!! I have grated. Will it work the same?!
The Recipe Rebel says
Hi Megan! That should work.
Anna says
Can I make this the night before, put it in the fridge and reheat in the crockpot the next day?
The Recipe Rebel says
Hi Anna! Sure, you could probably do that. Let me know how it goes!
Kim says
Can I use light cream or no? I have all the other ingredients except for heavy cream! 😭
Carla Vincent says
Forgot the heavy cream but i have cream cheese or 2% milk or 1/2 and 1/2 what can i use?
Ashley Fehr says
You could use half and half. If you want a thicker stew you can add a bit of corn starch.
Mary Ann Wood says
To make 1 cup heavy cream: Add 1/3 cup melted butter to 2/3 cup milk.
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.
Ashley Fehr says
Hi Jan! It can be frozen! The only issue would be that the texture of the potatoes does change in the freezer.
LeAnne says
Can I add the heavy cream and corn starch at the beginning with everything else?
Ashley Fehr says
You should be able to. With low fat dairy there’s more of a chance that it will curdle, but with heavy cream you should be okay.
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 🙂
Heather A Gray says
I put half and half in the beginning and it seemed to curdle, Not so sure if I should eat it now???
Ashley Fehr says
Hi Heather! Yes unfortunately there is a reason the recipe calls for heavy cream and at the end. Curdled cream is fine to eat, it just doesn’t look pretty 🙂
Kas says
So I can’t cook, but I’m learning…I don’t like celery or carrots so I substituted it for mushrooms and squash….I also used green onions because I was lazy and didn’t want to go to the store. This turned out incredible!!!!!! My husband-“where did you buy this….”
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?
Ashley Fehr says
That is per serving, yes 🙂 I’m so glad you love it!