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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Elisha Menhennett says
I gotta bookmark this website it seems very useful very useful
The Recipe Rebel says
Enjoy!
Danielle Lovell says
If I’m gone for 8 hours would it be ruined in slow? I would love to start before work.
Ashley Fehr says
I don’t think it would be ruined, I would just be careful not to cut the vegetables too small and leave the chicken breasts whole so they don’t overcook.
Stephanie Bailey says
This recipe was great, particularly considering how easy it is. Also love that the recipe makeup isn’t over the top. Rich and flavorful!
The Recipe Rebel says
Great to hear, thank you Stephanie!
Kristen Brooks says
I read the reviews and knew my family would like extra flavor, too. (We are from New Orleans) so I did extra seasoning PLUS Slap Ya Mama Cajun seasoning and a little ranch seasoning. Really good! I love a recipe that sneaks in veggies and is delicious. Thanks!
The Recipe Rebel says
Great to hear, thank you Kristen!
Wyo Allie says
Was a bit nervous making this after reading some of the comments, but mine turned out really good. My 11 year old son said 10/10!
I tripled what the recipe called for. I used Yukon gold potatoes, and cut up raw chicken breasts in bite size pieces. I sautéed the onions and garlic in butter and added that mixture evenly throughout the pot. Added veggies as per recipe, cutting them into bite size pieces. I put enough chicken broth in to cover food, but also added packet onion soup mix and added about a third cup of Better than Bouillon directly into pot, stirring it around. I tripled spices amount per recipe, adding 1 additional tsp garlic powder, onion powder, and garlic salt. Cooked low 6 hours, then added 2x amount heavy cream and cornstarch per recipe, as well as adding 1/4 cup butter, can of sweet corn (thought about peas, but corn added perfect sweetness compliment) and 1 cup shredded parmesan. Cooked it on high another 60 minutes. Everything cooked perfectly. Although broth did not “thicken” per se, it still was rich and very flavorful. And it looked exactly like the picture did!
The Recipe Rebel says
Yay! Thank you Wyo!
Lisa Riese says
I was a little nervous after I started making this and then read the comments about this recipe being bland. I’m so glad I didn’t let the comments deter me from making this. It is delicious! I was hesitant to put cheese in it, but soooooo delicious!!
The Recipe Rebel says
Thank you so much, Lisa!
Lisa Lovatt says
Would love to know whether after it’s cooked it would be ok to freeze left overs
The Recipe Rebel says
Hi Lisa, It can be frozen! The only issue would be that the texture of the potatoes does change in the freezer. Also you have to use high fat dairy (cream) as low fat dairy doesn’t freeze well. Soups can normally be frozen up to 3 months. Enjoy!
Linzee says
Extremely bland if you follow the recipe as-is. I had to add way more parmesean, garlic powder, pepper and French onion soup mix just to give it some flavor. The chicken to veggie ratio is crazy too. I would cut back on the chicken and/or add in more carrots, celery and onions.
The Recipe Rebel says
I’m sorry to hear that you had trouble with the recipe, Linzee. The amounts and flavorings have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Beth says
Thank you so much! I added spinach in at the end and used fresh parsley, thyme and rosemary. I also doubled the amount of cream and starch. Doing half the amount of potatoes because I wanted to add gnocchi to it. Turned out amazing!
Melissa R Westlund says
I made this Chicken Stew tonight for dinner. I added Poultry Seasoning, Rosemary & Thyme along with the other Seasoning. I also added Better than Bouillon Roasted Chicken Base along with broth this morning when I started it. I made extra heavy cream/cornstarch slurry so that we could have a little extra broth for dipping our little French Rolls in. DEFINITELY GOING IN THE DINNER ROTATION!!
The Recipe Rebel says
Glad it worked out for you Melissa.
Amy says
Hi guys, thanks so much for sharing your recipe. Unfortunately, I followed this recipe to the letter and it was absolutely tasteless. I did not change or tweak anything. Out of my family of four not a single one of us liked it. I threw it out and had to order take out, lol. I’m glad this has worked for others but honestly this is the most bland thing I have ever eaten.
Karissa says
This was my experience as well. I added a ton of seasonings at the end because when I taste tested it, it was completely bland and tasteless.
The Recipe Rebel says
I’m sorry to hear the recipe wasn’t to your taste, Karissa. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Gloria says
I LOVE this stew probably more than one should love a stew! I saved this recipe in 2021 & I’ve been making it ever since. My family loves this too & I share this link/recipe with everyone!
Ginny says
This stew was extremely bland. We threw everything but the kitchen sink into it but nothing really helped it. 😞
Erin says
Really, really good. I make a lot of crockpot chicken soups, and I thought this wouldn’t be much different than the others I make, but I was pleasantly surprised. I was a little unsure about adding Parmesan to soup – I had just never done it before. It was delicious! I used (didn’t really measure) freshly grated Parmesan cheese and some store bought Parmesan cheese that I needed to use up. I used russet potatoes chopped up pretty small because that’s what I had on hand. Will definitely make again.
Lisa says
Delicious! Thought came out more like a soup vs stew. Should I have added a little more cornstarch? Thank you!
The Recipe Rebel says
You could try that! Thanks!
Emma Hamer says
Made this and it was absolutely delicious! A new firm fave
The Recipe Rebel says
Glad you enjoyed it Emma!
Amanda L says
Hi all! I cannot have cream/milk.. wondering what would be a good non diary option to use?
Yolanda W says
Hello, I would add canned coconut cream or milk; this is what I will be using. Since my family is Lactose free, I will use vegan pam as well.
The Recipe Rebel says
Hi Yolanda! Would love to know how it turns out!
Kealy says
Oops!! I was super distracted by my 2 year old and I added starch and cream at the beginning with everything else. Is this a big problem? I’m so worried it’ll turn out bad and it’s almost “done.”
Tiffani says
How did it turn out?? I’m wanting to just add everything before going to work so it’s done when we get home.
The Recipe Rebel says
Hi Kealy! The cream may curdle and the soup might be too thick, but honestly I haven’t tried doing it this way, so unsure of how it would turn out. How did it go for you?
Cassie says
My family loved it! Will definitely come back for more recipes.
The Recipe Rebel says
Hi Cassie! So glad you enjoyed the recipe! Thank you for this kind review!
Adison says
Hi! I love this recipe so much and I was thinking of making a batch to freeze for postpartum days later this year. Have you ever frozen this recipe? If so, do you have any tips or know how long it would freeze well for? Thanks!
The Recipe Rebel says
Hi Adison! It can be frozen! The only issue would be that the texture of the potatoes does change in the freezer. Also you have to use high fat dairy (cream) as low fat dairy doesn’t freeze well. Soups can normally be frozen up to 3 months. Enjoy!
Justice says
I followed this step by step but it did not end up looking anything like this?? Not sure what i did wrong. Ended up brown. Surely it still tastes the same
The Recipe Rebel says
Sorry to hear that Justice. Have no idea what could of caused it to end up brown!
Christina says
Made this for dinner and this was SO yummy! The only modification that I made was substituting celery because I don’t like it for an extra carrot. This turned out super flavourful and savoury. I would definitely make this again.
The Recipe Rebel says
Hi Christina! So glad you enjoyed the recipe! Thank you for the kind review!
Tiffani says
Can you add the cream from the begging or does it have to be at the last hour?
The Recipe Rebel says
Hi Tiffani! I recommend it being the last hour, since that is the way I’ve tested the recipe. Hope this helps!
Karen says
I make meals for my son and the family he lives with. I usually make the day ahead and put in the fridge for pick up the next day. It says to serve right away. How can it be heated up
The Recipe Rebel says
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
Chris says
I would think make the day before as per normal up until the heavy cream and cheese. Do that the day of.