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!

Slow Cooker Garlic Parmesan Chicken Stew + Video

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

4.47 from 30 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.
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
  • cup heavy cream
  • 2 tablespoons corn starch
  • 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

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. Jessica says

    Loved it! Thank you! The Recipe was delicious <3 I added mushrooms because we had them and it was really good! 🙂

  2. Andrea says

    Probably a dumb questions but is there a way to make this somehow so it takes longer to cook? lol
    Would love to have this cooking while I’m at work all day

    • Ashley Fehr says

      I don’t think this would be too bad left to cook throughout the day! I would just cut your chicken and vegetables into larger pieces and then they will require a longer cook time.

  3. Courtney says

    This was delicious! Added corn, but everything else was exact to recipe. It was easy and amazing! Whole family devoured!

  4. [email protected] says

    2/21/21 – This was good, followed recipe as written through step 2 on first day, finished steps 3 and 4 the second day. Was healthy and thick with veggies & meat but the cream sauce never did thicken. The flavor was good but lacked something … maybe more garlic or salt/pepper. Easy and good but not great.

  5. Judy says

    This is more of a soup than a stew. It did not thicken up even after an hour of cooking and then adding additional cornstarch mixture. I thought it was good but I did not taste the parmesan and I added double what it called for. It was easy to make and was a new recipe to try but will make a few changes if I make it again.

  6. Kerry says

    I am wanting to try this recipe but I was wondering can it be reheated in the slow cooker next day or because of cream only really good for one day ? I’m looking for some easy 2 day dinners dump and go in the slow cooker to help out during the week

  7. Nicole says

    Do you know how this would translate to instapot “crockpot/slow cook” setting? I have a new IP I’m trying to save recipes for and this sounds delish!

    • Ashley Fehr says

      Hi Nicole! If you have a regular slow cooker I would never recommend the Instant Pot slow cook mode. It’s really just not great, and unfortunately I don’t know how it would translate.

  8. Edith says

    This stew was very good. My daughter started it earlier in the day and I finished it when I got home from work. She had a bowl without the milk since she had to go to work and said it was good like that as well. I only had 2 chicken breasts and it was quite meaty with that. I’m not a huge fan of thyme so reduced to half a teaspoon as well as decreasing Parmesan to one third cup since it has such a strong flavour. It wasn’t thickened up after 30 minutes post milk/cornstarch addition so set it for another 30 minutes and it was just right after that. Great tasting on day 2 also. Enjoyed by all, will make it again.

  9. Iva says

    I made this recipe tonight and it is actually quite good. I used dark meat instead of white and used a little less thyme but next time I won’t use any thyme. I also blended the broth with the garlic and onion and used a little extra corn starch to thicken it.

  10. LL says

    It was a nice recipe to try, though I wasn’t super blown away. My partner thought the broth was too Parmesan-y. I liked it well enough but thought it tasted better before the addition of the milk and Parmesan, which really didn’t thicken it as it should have…I added way more garlic than it asked but still couldn’t taste it. I think actually tasting the garlic would have helped a lot…To have this recipe live true to its name, I’d suggest maybe roasting a bulb of garlic and putting the entire bulb in the slow cooker while it’s cooking, then you could remove it after or mash up the garlic and stir it in with the milk mixture! I’m not sure my family liked it enough for me to try it again this way though.

  11. Melissa says

    I made this for dinner last night, it was so easy and so delicious! I love when you can just throw everything in the crock pot and have a great meal at the end of the day. This is a tasty and healthy soup, and perfect for a cold winter day. Great recipe!

  12. Wendi says

    Made this for dinner. Was such a hit. Cooked like recipe states. Will make this again. The family says to add peas next time. Will do.

Leave A Reply

Have you tried this recipe? Leave a rating