The Recipe Rebel

Cook it…Fast or slow!
Do you prefer Slow Cooker or Instant Pot? Get my secrets for meals that bring your family to the table!
Home / Dinner

Slow Cooker Garlic Parmesan Chicken Stew + Video

written by Ashley Fehr

Pin0
4.38 from 29 votes
Prep Time 15 mins
Total Time 4 hrs 45 mins
Servings 4 servings

Jump to Recipe

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.

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!

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Slow Cooker Garlic Parmesan Chicken Stew

written by Ashley Fehr

4.38 from 29 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.
slow cooker with garlic parmesan chicken stew in it and a metal ladle
Review
Print Recipe
Prep Time 15 mins
Cook Time 4 hrs 30 mins
Total Time 4 hrs 45 mins
Cuisine American
Course Main Course, Soup
Servings 4 servings
Calories 420cal

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
  • ⅔ cup heavy cream
  • 2 tablespoons corn starch
  • ⅓ 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

*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

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Published on January 27, 2021 / Last updated on January 27, 2021

Pin0

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!

Read More

You May Also Like

Reader Interactions

Comments

  1. Chaser says

    This recipe needs flavoring. Bland. I made in crockpot as directed. Creamy texture, but slightly watery. I put over pasta and added more cheese. That helped, but dish itself lacks a full
    Yummy taste to me. I will remake but tweak recipe a lot.

    Reply

  2. Katie says

    I made this for the first time tonight . It was absolutely delicious!! The only thing I changed was I added 4 cloves of garlic instead of the 1 tsp (we love garlic in this house.) I will make this again for sure!

    Reply

  3. Leslie Stansfield says

    This was delicious. I will definitely make it a regular addition. Soup verses stew is a matter of preference on thickness. I will probably make it thicker. The big take away is that the flavors blend well. I loved it. Thank you!

    Reply

  5. Tara Madden says

    Hey! I tried out this recipe and I’m loving how it’s turning out so far. Was just wondering, what is the serving size? It says 255kCal but how much is it? i presume around a cup or 2. We have a strict diet in my household, so let me know!

    Reply

  6. Jen says

    Delicious! I left out the salt and onions and cooked it on high for 4 hours. I added 4 heaping TBSP of corn starch with half and half cream and it was nicely thickened after 15 minutes

    Reply

  7. Jaqi says

    I’m adding some Rao’s creamy garlic Alfredo sauce to this at the end instead of just cream. I’m also topping it with biscuits in the last half hour that bake right on top. Comes out amazing! Love this recipe

    Reply

  8. Linda says

    Omg this stew was quite a hit in my house! Perfect for a cold snowy day and the aroma while cooking made us want it even more! Great addition with the cream and parmigiana cheese ! Will definitely make this again!

    Reply

  9. Sarah says

    Really lovely recipe, thanks for sharing it! I left the chicken out as I’m vegetarian, and reduced the broth to 650 ml to account for this. I’ve found it cooks best if I cut the veg (including potatoes) into 1-2cm square chunks, then sauté the vegetables in a little olive oil for about 10 min until they start to go soft, then I add the other ingredients and cook on medium in my slow cooker for about 5 hours before adding the cream etc. and cooking for another 30min on high as you advise. The stew is warm and hearty with lovely flavour. I’ve already made it twice in one week, as it’s perfect for a chilly autumn/winter evenings!

    Reply

  10. Melissa Rasmussen says

    I just put this in the crockpot for dinner! Accidentally added the cream now instead of later with the cornstarch. Will it still turn out? Should I just miz the cornstarch with a little cream and parmesan cheese at the end?

    Reply

    • Ashley Fehr says

      I think it will be fine! Cream tends to be okay at higher heats because of its high fat content. If you want it thicker you can always add some more with corn starch later.

      Reply

  11. Eve says

    I used 4 cups of Chicken Stock instead of broth (Stock seems to make things richer and the extra cup of liquid was the perfect amount.) I used left over rotisserie chicken, which shredded beautifully. Didn’t add salt, used died Italian seasoning for the herbs and half and half for the cream. It might be my favorite crock pot soup I’ve ever made! I have another batch in right now.

    Reply

  12. Katia says

    I followed this recipe exactly, and the end result was not what I expected. After reading all the gloating reviews, I looked forward to a delicious chicken stew dinner and having more to last me a few days. The recipe was a disappointment. The soup was thin and barely thickened even with the added starch. The seasoning was off; perhaps it was the thyme. You couldn’t ignore the offness of the taste with each spoonful, which gradually made the meal worse. This was a mediocre recipe, and tastes similar to canned chicken stew. If you are looking for a chicken stew to make for the first time, you’ll be surely disappointed. I honestly cannot believe all of the good reviews, as I have (excuse my lack of modesty) excellent taste buds.

    Reply

    • Ashley Fehr says

      I’m sorry you didn’t like it! The flavor is not really that of a traditional chicken stew — perhaps it’s the Parmesan you did not enjoy, and as you can see in the video it is a little thinner, which is easily remedied with some additional corn starch.

      Reply

    • Kathie James says

      I made this stew and it was fantastic! You must have done something wrong ? I had plenty left over and I’ll be making it again this weekend. Why not try it again!

      Reply

    • Jill says

      I had the same result. I doubled the cream and cornstarch after trying it because it wasn’t doing anything and still didn’t get a creamy result. The taste was bland except for something that just tastes off. I was hoping this would last me a few days and I could freeze some for later but I don’t even want to eat it at this point. And before anyone blames the crockpot lol, my crockpot is just fine.

      Reply

      • Ashley Fehr says

        If you are looking for a traditional chicken stew, this is not going to be it and, yes, the flavor will seem off because it doesn’t taste like a traditional chicken stew. There are lots of factors that can lead to a different taste: the brand of chicken broth, the brand and type of Parmesan cheese, how long spices have been sitting in the cupboard, etc. It is not a very thick stew, and it does take some time to thicken in the crockpot after adding the corn starch.

        Reply

  13. Robina says

    I did this stove top. I only had half an onion and zero celery so I subbed them with leeks, which worked brilliantly. Also, I used chicken thighs and when the carrots and potatoes were tender I removed the skin and bones and shredded them.

    I also upped the garlic and added some white wine. I will definitely be making this again, thank you for your inspiration.

    Reply

  15. Bob Hubbard says

    I came across this recipe and had to try it. I enjoy cooking soups. This was awesome. I even added the seasoning packet which came with the potatoes. It is definitely a keeper. My only problem, I will need to double the recipe next time.Since I am salt sensitive I left out the salt. No one noticed. Thank you for this great recipe.

    Reply

    • Ken Kim says

      Thank you for the recipe!
      I’m new to cooking and when I do cook, I’m the type of person to burn water. I bought a crockpot recently and this is the first recipe I ever made. Turned out pretty great but the only thing is that mine took about 8ish hours to cook the chicken which I found strange because chicken cooks fast.

      Reply

  18. Larry Potts says

    A great meal on a cold winters night at Champion Corner. I upped the garlic a bit, added some other root veg that I had and used sour cream for the dairy (I wasn’t running out for milk or cream) and it turned out AWESOME. Served with fresh baked multi-grain bread warm from the oven. My hus loved it, and its healthy too! Thanks for the inspiration!

    p.s. for lunch the next day (today) it was equally good.

    Reply

  20. Karla says

    Attempted to make this awesome looking recipe. Mine doesn’t quite look the same.
    Wish I knew how to send you a pick of it.

    Reply

  26. MaryAnn Coy says

    Hi Ashley this Stew is abondanza. We loved it came out perfectly. I think the lady above may have a terminal slow cooker. I’ve had problems in the past, just like that, & death was soon after. We did this in the 8 qt & know we will Double this next time. Cooked on low overnight
    about 8 hours everything was perfectly cooked, nice texture, well balanced flavor. Hubs took some to work & had nurses taking pictures & having him send them the recipe link.No chance
    to get apicture here, got eaten too fast. But it was Identical to the picture on the pin. I just sent the pin link myself to a nurse friend in NJ. In need of simple quick meals. I’m Allergic To cow dairy, we used Almond milk made into a white sauce in the microwave melted the Romano (sheep cheese- Locatelli brand, imported) into it like making cheese sauce, then poured. Into the Stew, no lumps,& this incredibly flavorful creamy stew sauce, skipped the cornstarch We did pass on the salt & Used LS Chicken Broth, my HBP restricts salt, but the cheese had just the right saltiness for us. Just happened to have Chicken Breasts from our CSA normally my Cookergoto is boneless, skinless Thighs. I figure 2 Thighs to each 3-4oz Chicken Breasts. Thighs are cheaper nearly always on sale, something that never happens with boneless breasts.Again fantastic Stew totally loved & will be made often, here in Wintery Boston. Happy New Year to you. Oh & a thought , share with other bloggers. Does anyone know of a thermometer that we can use in slow cookers? That cooking temperature is vital, in this age of contaminated meats. Low can be insufficient in older pots & Hi can be way too high in new pots. Like that lady we don’t know until they die or something gets messed up.I suspect there’s a project & a blog post in that. The thermometer would need to have a probe in the pot when the cover is on to get an accurate picture, especially how long it takes to come up to cooking temp & how long to return to cooking temp when the cover is removed. I will leave you with that thought. Again great recipe‼️❤️?⭐️⭐️⭐️⭐️⭐️?❤️ ❤️?⭐️⭐️⭐️⭐️⭐️?❤️MA & Hubs from Boston,MA

    Reply

    • Ashley Fehr says

      Hi MaryAnn! I’m so happy to hear you liked the stew! I actually have a 6 quart Hamilton Beach slow cooker with a meat probe in it — it is great and takes a lot of the guess work out of cooking meats!

      Reply

      • Barb Clough says

        Made in my Instant Pot using instructions from another recipe and it came out great!! Add all initial ingredients like crockpot recipe & add a pinch of red pepper flakes. “Select Manual/Pressure Cook, high pressure, for 3 minutes.
        Takes about 20 minutes total, including time to build pressure. Once done, do a gradual quick release.” Then add the milk (used almond milk), cornstarch & Parmesan cheese

        Reply

    • Paige says

      Hi, MaryAnn – this is so late I’m not sure you’ll see it, but we have a Dorkfood temperature controller usually used for Sous Vide cooking that we use to control the temperature in the crock pot. It has worked well.

      Reply

  27. Paula Kettell says

    Perfect on this cold, rainy night! I didn’t have enough broth so I substituted one bouillon, a can of cream of chicken and 2 cans of water for the broth. It made it thick and delicious! Thank you for the recipe!

    Reply

  28. Shelley Maze says

    Yummy yum yum!! Made this amazing stew for dinner tonight! Followed directions exactly. Don’t add canned soup, I think it would ruin all the amazing flavors. It is very different from my other crivk pot recipes! Thank you!!

    Reply

  29. Elizabeth (George) Turney says

    Made this for supper tonight. Turned out amazing! Tossed whole chicken breasts and all the veggies chopped into the slow cooker. I used chicken broth and added a stick of butter to make it richer. Before adding the cream and cheese I shredded the chicken. I used whole cream and an Italian blend cheese because that’s all I had. Turned out amazing, the whole family loved it!

    Reply

      • MaryAnn Coy says

        This is one of the times adding butter with milk to sub for heavy cream works, although the cheese mix she used would have done the job. Something restaurants do quite often.. Hubs is putting this together as we speak. Will have to use Almond Milk & Romano Cheese, I’m Allergic To cow dairy protein. It should work out. We
        make the milk into a White Sauce for the thickness, the Romano is from sheep milk
        so we may not need to use cornstarch. It’s a good recipe, looking forward to it. I’m with you on the bread. A big slice of homemade bread in the bottom of the bowl is how I grew up eating stew. My short experience being gluten free last year drove me crazy. This old lady can’t live without grain. Dairy turned out to be the real issue. That was tough,but ice cream was hardest. The substitutes for dairy are far better than subs for my beloved grains! Happy Holidays from Boston Ma. Where it is cold & rainy. MA & Hubs.

        Reply

  30. Adrienne Early says

    Just made this today.
    I cooked it high for 45 min at the start because I put in frozen chicken and wasn’t sure if it would show the cooking of the potatoes, then dropped it to low for 3.5 hours, before turning it back to high for the last part of the recipe.

    I also wasn’t sure what to use for cream, so I used condensed cream of chicken soup.

    It turned out good. (Picky) Kids and hubby loved it though I felt it a bit salty, so I’d probably half the salt added at the start, or use low sodium broth. Potatoes were perfectly tender.

    I also added a few sliced mushrooms, but it didn’t seem to add anything of note to the soup, accept color. 🙂

    Reply

  31. Kelsey A says

    This was delicious!! I substituted the carrots for broccoli but aside from that did everything else the same. Will definitely be making again!!

    Reply

  32. Lisa says

    I made this last night and it was delicious! I served it to my whole family and everyone liked it. We had french bread on the side and it was yummy dipped in the broth. Next time I make this soup, I am going to leave the chicken breasts whole and cook in the crockpot for 8-9 hours on low instead of 4-5…. and then shred the chicken into the soup before turning on high for that last 30 minutes. Reason being, the potatoes and the carrots do not get soft enough with only 4-5 hours. They were soft but not soft enough… they needed more time. I read another review that said the same thing so I even cut my potatoes and carrots small and/or thin hoping that would help, but it didn’t. You truly do need more time. However, the flavor of this soup was DELICIOUS!

    Reply

  35. Chelsie says

    Question. . . Approximately how much chicken (oz, lbs) do you use. You say 3 breasts but I’ve purchased some chicken breasts that are gigantic. I like that you added the nutritional information, but that could change depending on the amount of chicken. Hope that makes sense, thanks.

    Reply

  37. Elizabeth says

    Made it this morning, came home to this fantastic smelling house. SO delicious & both my kids ate it right up! The only thing I ate was a parmesan rind like another poster mentioned!! Thank you

    Reply

  38. Michelle says

    This was delicious! I used some of the small potatoes, and then cut up some russets into small pieces to supplement. Overall the flavor was really good, it was super easy, and it was filling and satisfying.

    Reply

  39. heather says

    Just made this last night and I thought it turned out great! I used fresh thyme and dried Italian seasoning in place of the spices. I also added frozen green peas when the cream/cornstarch mixture was added. My husband doesn’t like meals from the slow cooker and he was impressed!

    Reply

  40. Iris says

    I’d toss a parmesan rind in this as well, it makes SUCH a good savory foundation that you can’t get with anything else!

    Reply

  41. Dawn Slagle says

    I made this tonight intisipating a good dinner. Oh, was I wrong. The vegetables weren’t fully cooked, cornstarch did not thicken at all. When you have to microwave the potatoes in order to eat the dish, you totally loose interest. I had it in for 5 hours, and as I am typing having to cook it on the stove, hopefully not having to throw away. I will tweek recipes but not sure how I can change this one. Have had better, lots better.

    Reply

    • Ashley Fehr says

      I’m sorry to hear that Dawn! Every slow cooker is different so it’s really hard to say, and all potatoes are a little different size. I’ve had a ton of positive comments on Facebook so I’m surprised that you didn’t like it!

      Reply

  43. Pam R says

    One of my favs growing up was my mom’s ham and bean soup. We always had it right after Christmas. My mom would use the ham bone leftover from the Christmas ham. She would soak the beans over night. She would start the pot on the stove in the morning and the house would smell so amazing! I just couldn’t wait for supper. She would make corn bread to go with the soup. Butter would melt on the warm corn bread!! My mom would put a splash on vinegar in her soup, so I had to try! To this day I always need a splash of vinegar in my bean soup!

    Reply

  47. Amy Rouse says

    Family recipe called Hamburger Garbage. Ignore the name, it’s selfish

    Brown 1 on ground beef, drain and set aside
    Slice thinly: two large russet potatoes
    One large onion

    Set aside

    Heat 1 can cream of mushroom soup w/ 3/4 can full of milk (use soup can) in a saucepan just till warm

    In baking dish layer 1/2 ground beef, top with 1/2 of sliced potatoes and 1/2 of sliced onion rings. Top with 1/2 of soup/milk mixture.

    Repeat second layer, ending with soup mix covering top

    Bake uncovered at 350 until potatoes are cooked thru (approx 1 hour). Stick knife through to test for potato doneness.

    Enjoy.

    (My dad adds a layer of canned corn, but he’s always been a rebel like that). I’m a purist with my garbage. LOL.

    Reply

  49. Dorothy Scott says

    Oh so many favorite potato dishes. Cheesy scalloped potatoes, twice baked potato, love the little potatoes to put in cast iron frying pan dinner with chicken onions and carrots. baked in the campfire. roasted on the barbecue. soup,borscht, stew, hashbrowns.

    Reply

Leave A Reply

Have you tried this recipe? Leave a rating