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.
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.
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 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
Nutrition Information
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Gg says
What’s the cooking time for stove top? Thank you
Ashley Fehr says
Stove top instructions are included in the notes of the recipe
Jessica says
Loved it! Thank you! The Recipe was delicious <3 I added mushrooms because we had them and it was really good! 🙂
Ashley Fehr says
Thanks Jessica!
Sheryl says
I know chicken breasts can vary in size. Would you say this uses a pound of chicken or more?
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.
Courtney says
This was delicious! Added corn, but everything else was exact to recipe. It was easy and amazing! Whole family devoured!
Ashley Fehr says
I’m so glad you loved it!
[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.
Ashley Fehr says
The sauce is not thick, but it is creamy.
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.
Ashley Fehr says
Hi Judy! Everyone has different preferences 🙂
stacey Langley says
Can you use garlic powder?
Ashley Fehr says
You can in a pinch. Garlic powder is very powerful though so you will want to use a small amount
Liza says
How long would you do this in the instant pot?
Ashley Fehr says
I haven’t tested it so I can’t say exactly. Not more than a few minutes, maybe 3-4.
Amy says
How much evaporated milk?
Ashley Fehr says
All of the ingredients needed are listed in the recipe card
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
Ashley Fehr says
It can be reheated in the slow cooker! Heavy cream will work best. I would just put it on warm for most of the day, or low for a few hours
mindy says
Just the two of us here, can I put left overs in the freezer?
Ashley Fehr says
Generally freezing potatoes isn’t recommended as the texture is not as great afterwards
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.
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.
Ashley Fehr says
Thank you Edith and thanks for your feedback!
Cindy says
I made this last night in my 4qt crockpot. It was very easy to put together and turned out great. The chicken breasts I buy are huge so I cut them in half longways before putting them in the freezer. I used 3 halves for this and it was plenty meaty. It was very tasty and is definitely a repeat. Thank-you, Ashley!
Ashley Fehr says
Thank you Cindy!
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.
Ashley Fehr says
Thanks Iva!
tara says
how do i thicken it up more
Ashley Fehr says
You can add additional corn starch mixed with cream, but it will take a little time in the slow cooker to thicken because it cooks on low heat
Renee says
You can add more corn starch
Hannah Jaenke says
How long would you cook it with frozen chicken?
Ashley Fehr says
Cooking frozen chicken isn’t recommended in the slow cooker
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.
Ashley Fehr says
Thanks for your feedback!
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!
Ashley Fehr says
Thanks Melissa!
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.
Ashley Fehr says
Thanks Wendi!