Slow Cooker Garlic Parmesan Chicken Stew + Video

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

Jump to Recipe

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.

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

More cozy soups and stews!

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Slow Cooker Garlic Parmesan Chicken Stew

4.86 from 254 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

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

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!

Read More

You May Also Like

Reader Interactions


  1. 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!

  2. 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?

  3. 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!

  4. 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.

  5. 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.

    • 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!

      • 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.

  6. 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.

  7. 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!!!

  8. 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

      • 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….”

  9. 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?

Leave A Reply

Have you tried this recipe? Leave a rating