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.
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!
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!
More cozy soups and stews!
Slow Cooker Garlic Parmesan Chicken Stew
written by Ashley Fehr
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
- â…” cup heavy cream
- 2 tablespoons corn starch
- â…“ 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
Nutrition Information
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April says
I was wondering ever tried sweet potatoes in this recipe? I’m out of regular potatoes and looks delicious…
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!
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.
The Recipe Rebel says
Glad it worked for you Vicki!
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?
The Recipe Rebel says
Hi Brooklyn! You can cook this on high. Generally I will cook on high for half the time as on low. Hope you enjoy it!
Jordan says
I accidentally put the cream in with everything. Did I completely ruin the meal?!
Kaitlin says
Would this work with Monterey cheese instead of Parmesan?
The Recipe Rebel says
I’m sure it would. Hope you enjoy it!
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!
The Recipe Rebel says
Hi Colleen! So glad you enjoyed it! Thank you for this review and feedback on the evaporated milk!
Deborah says
I just made this for dinner. It was very good. It didn’t make a lot but perfect for my husband and I.
The Recipe Rebel says
Hi Deborah! So glad you enjoyed it! Thank you for this kind review!
Micah says
If you were wanting to add egg noodles at what point in the cooking would you add them?
The Recipe Rebel says
Hi Micah! The last 10-20 minutes. Hope you enjoy it!
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 Nikki! The 2 cups is correct! Hope you enjoy it!
Michèle Blanchet says
Comment avoir vos recettes en FRANÇAIS !
MERCI
Betty says
How many servings does the recipe make?
The Recipe Rebel says
Hi Betty! All servings are listed in the recipe card of each post. This one is 4 servings.
Annette says
Would you be able to freezer it? Thank you.
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.
Beth Hutchason says
We loved this! Definitely keep this one for reuse. So flavorful, and filling. We increased the garlic and reduced the salt 😊.
The Recipe Rebel says
Hi Beth! So glad you enjoyed the recipe! Thank you for this kind review!
Robin says
Could you prepare this the night before? And then just warm the next morning? Wanting to make this for a potluck lunch!
The Recipe Rebel says
Hi Robin, yes, you can completely cook it the day before and warm it the next day.
Rose says
This looks delicious! How would you cook it in an instant pot?
The Recipe Rebel says
Hi Rose, I’ve only tested this soup recipe out in the slow cooker. Here you can find all of my instant pot recipes:https://www.thereciperebel.com/category/instant-pot/
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.
The Recipe Rebel says
Hi Betsi! So glad you enjoyed the recipe! Thank you for this kind review and feedback in the dutch oven!
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 Angie! So glad you enjoyed the recipe! Thank you for this kind review!
Patti says
I have been forced to be dairy free…any suggestions for this fabulous sounding soup/stew?
The Recipe Rebel says
Hi Patti, I believe you can find dairy free heavy cream or you can swap this out for any cream you have on hand (it will just be a little thinner, and not quite as rich). Hope this helps!
Tabitha says
Use coconut cream instead!
The Recipe Rebel says
Thanks for the tip!
Carmen says
if you wanted to add cooked chicken, when would you do this in the cooking process?
The Recipe Rebel says
Hi Carmen, you could probably just stir it in at the end and leave it for a few minute to get warm. Hope you enjoy it!
MANDI says
I used rotisserie chicken that I shredded. I added it when I added the cream, cornstarch, and cheese.
The Recipe Rebel says
Sounds tasty Mandi!
Rebecca says
Can I sure grated Parmesan cheese?
Rebecca says
Use*
The Recipe Rebel says
That should work!
HaYley says
Could you add rice to the pot?!? Or just too the rice later with the stew?!
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!
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!
The Recipe Rebel says
Hi Rachel! So glad you enjoyed the recipe! Thank you for tis review!
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.