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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Kelly Knapp says
My mom’s cheesy scalloped ham and potatoes…so ooey gooey delishiousness!! <3
Ruth Ann Swansburg says
Crispy Smashed Potatoes are my fave. And the little potatoes are best for my recipe!
Brenna says
Gotta be cheesy scalloped potatoes!
Jonnalyn Gates says
My favorite Potato dish is my sister’s Chicken Loaded Potato Soup. Its delicious and I beg her to make it at least once a month.
Jill says
Mashed, always my families fav!
Samantha says
I love to make garlic mashed potatoes with potatoes from the little potatoe company. Having the skin in the mashed is so delicious
Hana Matkin says
This looks delicious but I can’t have dairy ( cows milk) unfortunately due to a sensitivity to casein. I am wondering how this would taste with coconut cream vs. heavy cream. Might have to try.
I love mashed potatoes!
Ashley Fehr says
Hi Hana! You could try coconut or you could just try adding a couple tablespoons of corn starch to some extra broth and stirring it in. It will be thicker and creamy!
Margaret Savitts says
I love my sister in law’s potato salad she made the best.
Angela M says
I love twice baked potatoes.
Rose says
Little potatoes ? boiled then transfer to a pan to cook up with a little butter, garlic salt and rosemary. YUM!
linda says
This recipe looks great,we all love these little potatoes done any way.Thanks will try this stew soon.
Melissa Jenkins says
Potato soup
Jessica @ A Kitchen Addiction says
I wish I had this soup waiting for me for lunch! It’s been so cold here lately, and this looks like a perfectly warm and cozy meal!
Gina Malone says
Garlic Mashed Potatoes 🙂
Joni R says
I love just plain old roasted potatoes with a little paprika sprinkled on top!
michele moore says
I enjoy making potato cakes with left over mashed potatoes. I add eggs, parsley, parmesan cheese and make patties. Using a little EEVO, I fried them until lightly browned on both sides.
Marci Rasmussen says
I love all things potato, hard to pick a favorite!! I’ll go with Baked with butter and sour cream, or sliced up with some onion, butter and seasonings and wrapped in foil and grilled. Yum!!! Can’t go wrong with potatoes ☺
Linda says
My favourite potato dish is German potato salad with bacon.
Susan says
Me too!
Chelsea Walker says
Twice baked potatoes or roasted
Carla S says
I love potato enchiladas and shredded hashbrown cheese casserole equally.