Get FREE recipes right in your inbox
Easy meal ideas that will bring your family to the table fast!

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


  • 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


  • 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!).


*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


  1. Chaser says

    This recipe needs flavoring. Bland. I made in crockpot as directed. Creamy texture, but slightly watery. I put over pasta and added more cheese. That helped, but dish itself lacks a full
    Yummy taste to me. I will remake but tweak recipe a lot.

  2. Katie says

    I made this for the first time tonight . It was absolutely delicious!! The only thing I changed was I added 4 cloves of garlic instead of the 1 tsp (we love garlic in this house.) I will make this again for sure!

  3. Leslie Stansfield says

    This was delicious. I will definitely make it a regular addition. Soup verses stew is a matter of preference on thickness. I will probably make it thicker. The big take away is that the flavors blend well. I loved it. Thank you!

  4. Tara Madden says

    Hey! I tried out this recipe and I’m loving how it’s turning out so far. Was just wondering, what is the serving size? It says 255kCal but how much is it? i presume around a cup or 2. We have a strict diet in my household, so let me know!

  5. Jen says

    Delicious! I left out the salt and onions and cooked it on high for 4 hours. I added 4 heaping TBSP of corn starch with half and half cream and it was nicely thickened after 15 minutes

  6. Jaqi says

    I’m adding some Rao’s creamy garlic Alfredo sauce to this at the end instead of just cream. I’m also topping it with biscuits in the last half hour that bake right on top. Comes out amazing! Love this recipe

  7. Linda says

    Omg this stew was quite a hit in my house! Perfect for a cold snowy day and the aroma while cooking made us want it even more! Great addition with the cream and parmigiana cheese ! Will definitely make this again!

  8. Sarah says

    Really lovely recipe, thanks for sharing it! I left the chicken out as I’m vegetarian, and reduced the broth to 650 ml to account for this. I’ve found it cooks best if I cut the veg (including potatoes) into 1-2cm square chunks, then sauté the vegetables in a little olive oil for about 10 min until they start to go soft, then I add the other ingredients and cook on medium in my slow cooker for about 5 hours before adding the cream etc. and cooking for another 30min on high as you advise. The stew is warm and hearty with lovely flavour. I’ve already made it twice in one week, as it’s perfect for a chilly autumn/winter evenings!

  9. Melissa Rasmussen says

    I just put this in the crockpot for dinner! Accidentally added the cream now instead of later with the cornstarch. Will it still turn out? Should I just miz the cornstarch with a little cream and parmesan cheese at the end?

    • Ashley Fehr says

      I think it will be fine! Cream tends to be okay at higher heats because of its high fat content. If you want it thicker you can always add some more with corn starch later.

  10. Eve says

    I used 4 cups of Chicken Stock instead of broth (Stock seems to make things richer and the extra cup of liquid was the perfect amount.) I used left over rotisserie chicken, which shredded beautifully. Didn’t add salt, used died Italian seasoning for the herbs and half and half for the cream. It might be my favorite crock pot soup I’ve ever made! I have another batch in right now.

  11. Katia says

    I followed this recipe exactly, and the end result was not what I expected. After reading all the gloating reviews, I looked forward to a delicious chicken stew dinner and having more to last me a few days. The recipe was a disappointment. The soup was thin and barely thickened even with the added starch. The seasoning was off; perhaps it was the thyme. You couldn’t ignore the offness of the taste with each spoonful, which gradually made the meal worse. This was a mediocre recipe, and tastes similar to canned chicken stew. If you are looking for a chicken stew to make for the first time, you’ll be surely disappointed. I honestly cannot believe all of the good reviews, as I have (excuse my lack of modesty) excellent taste buds.

    • Ashley Fehr says

      I’m sorry you didn’t like it! The flavor is not really that of a traditional chicken stew — perhaps it’s the Parmesan you did not enjoy, and as you can see in the video it is a little thinner, which is easily remedied with some additional corn starch.

    • Kathie James says

      I made this stew and it was fantastic! You must have done something wrong ? I had plenty left over and I’ll be making it again this weekend. Why not try it again!

    • Jill says

      I had the same result. I doubled the cream and cornstarch after trying it because it wasn’t doing anything and still didn’t get a creamy result. The taste was bland except for something that just tastes off. I was hoping this would last me a few days and I could freeze some for later but I don’t even want to eat it at this point. And before anyone blames the crockpot lol, my crockpot is just fine.

      • Ashley Fehr says

        If you are looking for a traditional chicken stew, this is not going to be it and, yes, the flavor will seem off because it doesn’t taste like a traditional chicken stew. There are lots of factors that can lead to a different taste: the brand of chicken broth, the brand and type of Parmesan cheese, how long spices have been sitting in the cupboard, etc. It is not a very thick stew, and it does take some time to thicken in the crockpot after adding the corn starch.

  12. Robina says

    I did this stove top. I only had half an onion and zero celery so I subbed them with leeks, which worked brilliantly. Also, I used chicken thighs and when the carrots and potatoes were tender I removed the skin and bones and shredded them.

    I also upped the garlic and added some white wine. I will definitely be making this again, thank you for your inspiration.

  13. Bob Hubbard says

    I came across this recipe and had to try it. I enjoy cooking soups. This was awesome. I even added the seasoning packet which came with the potatoes. It is definitely a keeper. My only problem, I will need to double the recipe next time.Since I am salt sensitive I left out the salt. No one noticed. Thank you for this great recipe.

    • Ken Kim says

      Thank you for the recipe!
      I’m new to cooking and when I do cook, I’m the type of person to burn water. I bought a crockpot recently and this is the first recipe I ever made. Turned out pretty great but the only thing is that mine took about 8ish hours to cook the chicken which I found strange because chicken cooks fast.

  14. Larry Potts says

    A great meal on a cold winters night at Champion Corner. I upped the garlic a bit, added some other root veg that I had and used sour cream for the dairy (I wasn’t running out for milk or cream) and it turned out AWESOME. Served with fresh baked multi-grain bread warm from the oven. My hus loved it, and its healthy too! Thanks for the inspiration!

    p.s. for lunch the next day (today) it was equally good.

  15. Karla says

    Attempted to make this awesome looking recipe. Mine doesn’t quite look the same.
    Wish I knew how to send you a pick of it.

Leave A Reply

Have you tried this recipe? Leave a rating