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 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
- Add potatoes, celery, onion, carrots, garlic, salt, parsley, Italian seasoning, and pepper to a 4-6 quart slow cooker.
- Whisk together the broth and corn starch and add into the slow cooker with the cream.
- Add the chicken breasts and press down slightly into the liquid.
- Cover and cook on low for 6-7 hours or high for 3-4 hours or until potatoes are tender (this could longer depending on the temperature of your slow cooker — cutting them smaller will speed up cooking time).
- Remove chicken breasts and chop or shred. Stir back into the slow cooker with the peas (if using) and Parmesan.
- Serve immediately with crusty bread for dipping (the best way!).
Notes
Nutrition Information
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Gabrielle Smith says
I love those buttery little Yukon gold potatoes boiled, and the. smashed on a baking sheet and crisped up!
Wil Cash says
Potato Soup is my go to soup. Just love the fullness of potatoes this time of year.
Wil
Allison says
I love putting potatoes in my homemade clam chowder soup.
Kristy tidwell says
Twice baked potatoes
Cecilia says
I love roasted potatoes with garlic and rosemary.
Erin T says
Baked potatoes with all kinds of toppings!
Alexandra Robertson says
Loaded mashed potatoes
Jonetta Adams says
Twice baked potato!
Nicolette Wiebe says
Potato soup on a cold winter’s day!
Esther says
My favorite potato dish is my aunt’s potato salad or a baked potato with butter and sour cream.
Carlee says
I am a fan of potatoes in all of their forms. It’s hard to go wrong, but smashed with a bit of cheese and butter is always a favorite!
Kelsey says
I love all things potato, but my favorite would probably be roasted potatoes!
Mitzi says
Any kind of roasted potatoes
June Galiwoda says
Anything potato is always a hit with me but I especially love potato pancakes
Cindy A. says
My favorite is potato soup with lots of crispy bacon and cheddar cheese. I wish I had a bowl right now! 🙂
Jan Tresch says
I leave scalloped potatoes. But, then I love baked potatoes to a thick potato chowder.
Sarah @Whole and Heavenly Oven says
This looks like the kinda Monday food I NEED in my life!! Love how cozy and heartwarming this looks, Ashley! Monday dinner goals. 🙂
Ashley Fehr says
Thanks Sarah! Seriously one of my favorites ever!
Becky Moss says
Love a good potato soup ❤️
Gayle @ Pumpkin 'N Spice says
I eat soup just about every week (even in the summer) as it’s one of my favorite foods, as are stews! This seriously looks SO good, Ashley! I love use my slow cooker for stews, especially in the winter, so this one is going on my menu soon. I LOVE the garlic parmesan flavors…just perfect!
Ashley Fehr says
Meeee too! I feel like it’s so strange but they can be so healthy and packed with good things, and the flavor is unbeatable!
Jessica Barnes says
I am a German girl. Love Potato Pancakes with sour cream and applesauce