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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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?