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 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
- â…” cup heavy cream
- 2 tablespoons corn starch
- â…“ 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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Jessica Woods says
Homemade loaded potato soup
Ellie H says
Oh, and for the contest! My FAVORITE potato dish of all time is potatoes sliced thin, mixed with sliced onions. Add some sage, olive oil, garlic, then throw it all in a sauce pan for maybe 20-30 minutes, mixing once or twice throughout. We call them ‘Clayton Potatoes’ in my home after my SO, who makes them GREAT! Lol
Ellie H says
OMGosh this looks SO good! It’s the perfect time of year for some of this yummy stew, too. Ohhh, I bet it makes fantastic leftovers.
Kelly Eason says
I lhave be potatoes in my breakfast tacos!
Jennifer Ewing says
Any type of hashbrowns
diane rice says
love the soup!!
Sarah says
Potato skins or twice baked potatos! Put some cheese curds, sour cream and onions and I’m in heaven!
Stephanie says
Buttery parsley potatoes
Sarah says
We used to make what we called gourmet spuds – baked potatoes with a ground beef stroganoff sauce, grated cheese and sour cream on top. Very yummy!
Mari j says
Potato salad is my favorite dish.
Kelly D says
Potato salad is my favorite dish.
Melanie Huttner says
My favorite potato dish is potato au gratin!
Wendy hutton says
my favorite potato dish is oven roasted I coat them in butter and garlic, so good
Brittany says
Hello! One of our favorite potatoe recipes is any type of scalloped potatoes! I also like them as they tend to reheat and not lose too much consistency etc. That’s my biggest problem with most soups…the broth/liquid is basically nonexistent day 2, but your recipe looks promising!
Pam says
I am not sure if it has a name but it is a potato tomato porkchop stew (my mom’s recipe.)
Shannon says
Looks great! Will try this over the weekend! My favourite potato dish is garlic mashed rebaked in the oven with paprika and cheese melted ontop !
Michelle J. says
I love cheesy potatoes (also called funeral potatoes)!
Steph H. says
My favorite way is baked and loaded with butter, sour cream, and veggies!
Lisa S. says
My son loves when I make kielbasa with little potatoes. You just boil them together and mash the potatoes on your plate with butter, salt, & pepper. Delicious and super easy for a weeknight meal!
Kimchi John says
Kimchi Latkes with sour cream and chopped green onions : )