This Slow Cooker Garlic Parmesan Chicken Stew is made with chicken breasts, tender potatoes and vegetables, all simmered in a cheesy, creamy broth! It’s the perfect easy crockpot meal to warm you up on a chilly day.
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.
Table of Contents
- Why you’ll love this Crockpot Garlic Parmesan Chicken Stew:
- What people are saying:
- Crockpot Chicken Stew Ingredients:
- How to make Slow Cooker Garlic Parmesan Chicken Stew:
- Variations and Substitutions
- How do I store Garlic Parmesan Chicken Stew?
- Serving suggestions:
- More cozy soups and stews:
- Slow Cooker Garlic Parmesan Chicken Stew Recipe
This Slow Cooker Garlic Parmesan Chicken Stew is proof that comfort food doesn’t have to be complicated! In fact, it only takes 15 minutes to prep and doesn’t require any cooking beforehand.
You’ll throw some chicken breasts, veggies, seasoning, broth, cream, and parmesan cheese into the slow cooker, and the dish practically cooks itself!
The result is a hearty stew of cozy creamy goodness that the whole family will love, even the picky eaters.
It’s the perfect, minimal-effort meal for any day of the week, from busy weeknights to lazy weekends.
Why you’ll love this Crockpot Garlic Parmesan Chicken Stew:
- Garlic parmesan twist: This stew is just like my cozy Crockpot Chicken Stew but with a garlic parmesan twist for an added depth of flavor.
- Minimal effort: After tossing in the ingredients, the slow cooker does the rest for a truly low-effort meal!
- Comforting: The creamy, cheesy broth is the perfect addition to this classic chicken stew for a comforting meal that hits all the right notes.
What people are saying:
Absolutely delicious! This is a definite keeper and I know I’ll be making it again.” Melissa
Crockpot Chicken Stew Ingredients:
- Chicken breasts: We always have a big stash of boneless skinless 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 like potatoes, carrots, celery, onion, and garlic. I used red potatoes, but baby potatoes or yellow potatoes would also work! You can peel them if you like, but I left the skin on for some extra fiber.
- Seasoning: I kept it simple with dried parsley and Italian seasoning, but you can play around with any other seasonings that pair well with that tangy Parmesan flavor!
- Chicken broth: I always go for low sodium chicken broth to control the amount of salt in the recipe! If you don’t have low sodium broth, just omit the salt in the recipe.
- 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.
- Parmesan: Adds a nutty, salty! You can swap it for another type of cheese, but we love the flavor of parmesan cheese.
How to make Slow Cooker Garlic Parmesan Chicken Stew:
This stew is mostly hands-off, while the slow cooker does the rest! Don’t forget to check the recipe card for the full list of instructions.
- Whisk together the broth and cornstarch.
- Add potatoes, carrots, celery, onion, and garlic to the slow cooker. Sprinkle in the seasonings.
- Pour the broth and cream into the slow cooker and mix everything together.
- Place the chicken breasts in the slow cooker, pressing them down slightly into the liquid.
- Remove the chicken from the slow cooker, then stir it back into the stew.
- Add the peas and Parmesan cheese, then stir until everything is well combined.
Variations and Substitutions
- Veggies: You can leave some veggies 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.
- Cheese: While Parmesan gives this stew its signature flavor, you can experiment with other hard cheeses like Pecorino Romano, Asiago, or even a mild cheddar. Just keep in mind that the flavor profile might change slightly, but it’ll still be delicious!
- Herbs: I used dried parsley, but you could use fresh parsley if you like! Just use 3 times more than the dried amount and add it towards the end of cooking! If you use rosemary or thyme, you can add them when you add the seasonings to the slow cooker.
How do I store Garlic Parmesan Chicken Stew?
Store any leftovers in an airtight container in the fridge for 3-4 days.
Reheat the stew on the stove over low heat until warmed through. You can also reheat it in the microwave. Just be sure to stir halfway through!
Serving suggestions:
This hearty soup is a meal in itself, but I love pairing it with a big chunk of crusty Artisan bread to soak up that creamy broth!
If you want some extra veggies on the side, you can’t go wrong with a side salad, roasted green beans, or air fryer broccoli.
More cozy soups and stews:
- Slow Cooker Zuppa Toscana — for big flavor!
- Chicken Gnocchi Soup — a classic that’s always a hit.
- Chicken Pot Pie Soup — creamy and loaded with vegetables.
- Chicken Vegetable Soup — flavorful and nourishing!
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
- Place the potatoes, carrots, celery, onion, garlic, salt, parsley, Italian seasoning, and pepper in a 4- to 6-quart slow cooker and stir.
- In a small bowl, whisk together the broth and cornstarch and add to the slow cooker along with the cream.
- Add the chicken and press down slightly into the liquid.
- Cover and cook on low for 6 to 7 hours, or until the potatoes are tender. (This could take longer, depending on the temperature of your slow cooker. If you want to reduce the cooking time, cut the potatoes smaller.)
- Remove the chicken from the slow cooker and chop or shred. Stir back into the slow cooker with the peas and Parmesan, then taste and adjust seasonings as desired.
- Serve immediately. I recommend crusty bread for dipping—the best way!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!!
Ashley Fehr says
I’m so glad to hear you liked it!
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!
Ashley Fehr says
Thanks Lisa for that note! It definitely does depend a lot on the size of your veggies and the temperature of your slow cooker.
Caryn says
Could I use almond milk instead of cream or regular milk?
Ashley Fehr says
I haven’t tried, so I can’t really say how it would turn out. You probably can, but there will definitely be a different taste.
Danielle says
Can you use grated Parmesan?
Ashley Fehr says
Yes, definitely!
Danielle says
Can you use grated Parmesan?
Catherine says
I made this yesterday and it’s fantastic! This will be a recipe that I make often. Thanks so much!
Ashley Fehr says
So happy to hear that!
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.
Bhick says
When you say cream do you mean heavy cream?
Ashley Fehr says
Heavy cream works, or half and half, or anywhere in between 🙂 It just depends how creamy you want it!
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
Ashley Fehr says
Yes, that’s a great idea! I’m so glad you liked it!
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.
Ashley Fehr says
I’m glad to hear you liked it!
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!
Ashley Fehr says
I’m so happy to hear that! Thanks for sharing!
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!
Ashley Fehr says
Oh, yum! Great idea!
Annette lyday says
What is a parmesan find?
Ashley Fehr says
A Parmesan rind is just the end of a chunk of Parmesan — the tougher part that you wouldn’t eat. You can add it in for extra flavor and then scoop it out before serving.
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.
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!
Tara says
can i cook this for more than 4 hours in the slow cooker, or will everything be too soupy and soggy?
Ashley Fehr says
You can cook it on low for up to 8
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!
Ashley Fehr says
Oh that sounds incredible! Bread and soup is one of my all time favorite meals!
Jan jones says
Slow cooker potato soup
Gladqa says
How much is a serving? Thanks for sharing. I can’t wait to try it.
Ashley Fehr says
It would be 1/6 of the entire recipe
Theresa Kotalik says
I believe in this case it may be 4 oz. 3 cups of fluid is 24 oz and divide this by 6 and you would get 4 oz. a 1/2 cup. If you wanted a full cup-8oz, it would be approximately and slightly over 500 calories.
Jan jones says
Slow cooker potato soup! Yumm
Debbie malcolm says
Home made potato salad
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.
Amy Rouse says
Hahahaha. I meant to say ignore the name it’s delish, not its selfish. LOL.
Megan Pires says
I love potatoes roasted the best. This recipe will be made very soon!!!
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.
John Salvador says
Hi Dorothy,
Off subject……did you teach History at Blacktown TAFE in the Eighties ??
Best regards
John
Susan Christy says
Parmesan Potato Rounds from a Taste of Home magazine is by far my favorite potato dish.
Beverly Hauck says
Which magazine?