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

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!

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Slow Cooker Garlic Parmesan Chicken Stew

4.85 from 229 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


    • The Recipe Rebel says

      Hi April! No, I’m sorry I haven’t but it would likely work! If you decide to experiment, I’d love to know how it turns out!

  1. Vicki Dee says

    Thank you for this recipe – it’s my all time favourite especially with my teenager. I don’t usually have cream on hand so I substitute with butter and milk which works out well. I also use left over cooked chicken.
    Just delicious! Thank you.

  2. Brooklyn says

    I was wondering do I have to cook it on low for 4- 6 hours before putting it on high for the cream or can I start it out on high so it cooks faster and then still add the heavy cream without complications?

  3. Colleen Petersen says

    This recipe is was so easy and so very good. I
    Made it on the stove and the only thing different was I used evaporated milk.Cream was just to expensive and I had some in my cupboard (evaporated).so happy I came across your web site!

      • Nikki says

        Hello! For your slow cooker garlic chicken Parmesan stew, you note 2 cups of chicken broth — did you mean 4 cups by chance? Two cups barley covers the veggies and I haven’t yet put in the chicken.

        I can’t wait to try it! Thanks!

    • The Recipe Rebel says

      Hi Annette! It can be frozen! The only issue would be that the texture of the potatoes does change in the freezer.

  4. Beth Hutchason says

    We loved this! Definitely keep this one for reuse. So flavorful, and filling. We increased the garlic and reduced the salt 😊.

  5. Robin says

    Could you prepare this the night before? And then just warm the next morning? Wanting to make this for a potluck lunch!

  6. Betsi says

    Forgot when I went to make this that it was a crockpot recipe. Made in my Dutch oven on the stove. Sautéed the chicken, then removed and sautéed the veggies (minus the potatoes). Added the broth and added the potatoes and chicken. Cooked until the potatoes were done and then added the cream and cornstarch. Topped our bowls with the Parmesan cheese. Very good. Family enjoyed it. Next time hopefully I remember it’s for crockpot and start earlier.

  7. Angie Brooks says

    I made using boil and simmer in my crockpot pressure/slow cooker. Absolutely amazing! I doubled the recipe because I’m feeding teenagers 🙂

    • The Recipe Rebel says

      Hi Hayley! I’ve only tested the recipe as written so if you decide to experiment with rice I’d love to know how it goes!

  8. Rachel says

    This was so good! The garlic and Parmesan are subtle, which makes it a nice alternative to chicken noodle soup. My husband says he would prefer this when sick!

  9. Kirsten says

    I added a full cup of Parmesan cheese, 2 tsp of salt and 1 tsp of pepper, then it was perfect. The original recipe lacks flavor IMO.

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