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Slow Cooker Garlic Parmesan Chicken Stew

written by Ashley Fehr

Posted October 11, 2025

4.78 from 328 votes
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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. 

white slow cooker pot full of of garlic parmesan chicken stew.

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

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. 

a speckled bowl full of stew and topped with shredded parmesan.

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

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Crockpot Chicken Stew Ingredients:

ingredients needed for slow cooker garlic parmesan chicken stew in bowls and plate.
  • 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.
glass measuring cup filled with cream and whisk.
Whisk together the broth and cornstarch.
large white slow cooker filled with chopped vegetables and spices.
Add veggies, onion, garlic and seasonings to the slow cooker.
  • 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.
cream mixture added to vegetables and other ingredients in slow cooker.
Pour the broth and cream into the slow cooker and mix.
chicken breasts added to other ingredients in slow cooker.
Place the chicken breasts in the slow cooker.
  • 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.
shredded chicken on a white cutting board with forks beside.
Remove the chicken from the slow cooker and shred it.
frozen peas added to other ingredients in slow cooker.
Add the peas and Parmesan cheese and stir.

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. 
a spoon scooping garlic parmesan chicken stew out of white 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:

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Slow Cooker Garlic Parmesan Chicken Stew

written by Ashley Fehr

This Slow Cooker Garlic Parmesan Chicken Stew is a cozy comfort food made with tender chicken, potatoes and veggies in a creamy garlic parmesan broth. It’s an easy, hearty dish that practically cooks itself and will have your family asking for seconds!
slow cooker filled with garlic parmesan chicken stew.
4.78 from 328 votes
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Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
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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
US Customary – Metric

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

*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.
*If using salted broth, reduce the salt to 1 teaspoon.

Nutrition

Serving: 365grams, Calories: 294cal, Carbohydrates: 25g, Protein: 19g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 71mg, Sodium: 817mg, Potassium: 856mg, Fiber: 4g, Sugar: 5g, Vitamin A: 5776IU, Vitamin C: 20mg, Calcium: 110mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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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

    • 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!

      Reply

  2. 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.

    Reply

  3. 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?

    Reply

  5. 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!

    Reply

      • 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.

      Reply

  11. Beth Hutchason says

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

    Reply

  12. Robin says

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

    Reply

  13. 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.

    Reply

  14. 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 🙂

    Reply

    • 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!

      Reply

  19. 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!

    Reply

  20. 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.

    Reply
4.78 from 328 votes (242 ratings without comment)

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