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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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.
Ashley Fehr says
I’m so happy to hear you enjoyed it!
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!
Ashley Fehr says
Thanks Kathie!
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.
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.
Ashley Fehr says
Thanks Robina! And thank you for sharing your adjustments!
Sandy Quinn says
Wonderful! Tried twice to thicken the stew with corn starch, it didn’t work . Other than that it was great.
Ashley Fehr says
Thanks Sandy, and thank you for your feedback!
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.
Ashley Fehr says
Thanks Ken! That does seem strange, but it could happen if the slow cooker is very full and on the lower heat side
Jamie says
Can you refrigerate the leftovers and if so are they still going to be good the next day?
Ashley Fehr says
They’ll be perfect the next day!
mandy says
Can you freeze this recipe , after it’s cooked?
Ashley Fehr says
I have, yes! You just have to use high fat dairy (cream) as low fat dairy doesn’t freeze well.
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.
Ashley Fehr says
I’m so happy to hear that Larry! Thanks for the tip about using sour cream!
Kristen says
Can you cook this in the crockpot on high? Not sure how long for though
Ashley Fehr says
Yes definitely! Generally I will cook on high for half the time as on low.
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.
Ashley Fehr says
I’m sorry to hear that! I hope it was still tasty 🙂
Jocelyn says
What a great comfort food soup for these cold winter days!
Ashley Fehr says
Thanks Jocelyn!
Erin says
I am drawn to anything with Parmesan and garlic in the title. This is so easy and so comforting!
Ashley Fehr says
Thanks Erin!
lauren kelly says
This is the perfect comfort food for this freezing cold day!
Ashley Fehr says
Totally!
Rachael Yerkes says
This is just what I need on a cold winter night!
Ashley Fehr says
Me too!
Stephanie says
Slow cooker meals are the best and this one was so easy to make!!
Ashley Fehr says
Thanks Stephanie!
MaryAnn Coy says
Hi Ashley this Stew is abondanza. We loved it came out perfectly. I think the lady above may have a terminal slow cooker. I’ve had problems in the past, just like that, & death was soon after. We did this in the 8 qt & know we will Double this next time. Cooked on low overnight
about 8 hours everything was perfectly cooked, nice texture, well balanced flavor. Hubs took some to work & had nurses taking pictures & having him send them the recipe link.No chance
to get apicture here, got eaten too fast. But it was Identical to the picture on the pin. I just sent the pin link myself to a nurse friend in NJ. In need of simple quick meals. I’m Allergic To cow dairy, we used Almond milk made into a white sauce in the microwave melted the Romano (sheep cheese- Locatelli brand, imported) into it like making cheese sauce, then poured. Into the Stew, no lumps,& this incredibly flavorful creamy stew sauce, skipped the cornstarch We did pass on the salt & Used LS Chicken Broth, my HBP restricts salt, but the cheese had just the right saltiness for us. Just happened to have Chicken Breasts from our CSA normally my Cookergoto is boneless, skinless Thighs. I figure 2 Thighs to each 3-4oz Chicken Breasts. Thighs are cheaper nearly always on sale, something that never happens with boneless breasts.Again fantastic Stew totally loved & will be made often, here in Wintery Boston. Happy New Year to you. Oh & a thought , share with other bloggers. Does anyone know of a thermometer that we can use in slow cookers? That cooking temperature is vital, in this age of contaminated meats. Low can be insufficient in older pots & Hi can be way too high in new pots. Like that lady we don’t know until they die or something gets messed up.I suspect there’s a project & a blog post in that. The thermometer would need to have a probe in the pot when the cover is on to get an accurate picture, especially how long it takes to come up to cooking temp & how long to return to cooking temp when the cover is removed. I will leave you with that thought. Again great recipe‼️❤️?⭐️⭐️⭐️⭐️⭐️?❤️ ❤️?⭐️⭐️⭐️⭐️⭐️?❤️MA & Hubs from Boston,MA
Ashley Fehr says
Hi MaryAnn! I’m so happy to hear you liked the stew! I actually have a 6 quart Hamilton Beach slow cooker with a meat probe in it — it is great and takes a lot of the guess work out of cooking meats!
Barb Clough says
Made in my Instant Pot using instructions from another recipe and it came out great!! Add all initial ingredients like crockpot recipe & add a pinch of red pepper flakes. “Select Manual/Pressure Cook, high pressure, for 3 minutes.
Takes about 20 minutes total, including time to build pressure. Once done, do a gradual quick release.” Then add the milk (used almond milk), cornstarch & Parmesan cheese
Ashley Fehr says
I love that! I need to try this one in my Instant Pot soon!
Kelli says
Thanks! This is exactly what I was looking for – Instant Pot directions! Making it tomorrow night!
Amanda Herr says
How did it turn out in your instant pot?
Adrienne Smith says
The time is only 3 minutes to cook the chicken breasts too? Did you have to cut them first? I was just thinking I needed IP instructions for this recipe!
Sherry says
Thank you for the instant pot conversion.
Paige says
Hi, MaryAnn – this is so late I’m not sure you’ll see it, but we have a Dorkfood temperature controller usually used for Sous Vide cooking that we use to control the temperature in the crock pot. It has worked well.
Paula Kettell says
Perfect on this cold, rainy night! I didn’t have enough broth so I substituted one bouillon, a can of cream of chicken and 2 cans of water for the broth. It made it thick and delicious! Thank you for the recipe!
Ashley Fehr says
I’m so glad to hear you enjoyed it!
Shelley Maze says
Yummy yum yum!! Made this amazing stew for dinner tonight! Followed directions exactly. Don’t add canned soup, I think it would ruin all the amazing flavors. It is very different from my other crivk pot recipes! Thank you!!
Ashley Fehr says
Thanks Shelley! I’m so happy to hear you enjoyed it!
Elizabeth (George) Turney says
Made this for supper tonight. Turned out amazing! Tossed whole chicken breasts and all the veggies chopped into the slow cooker. I used chicken broth and added a stick of butter to make it richer. Before adding the cream and cheese I shredded the chicken. I used whole cream and an Italian blend cheese because that’s all I had. Turned out amazing, the whole family loved it!
Ashley Fehr says
I’m so happy to hear that! I’ve never tried adding butter before — I’m definitely intrigued by that!
MaryAnn Coy says
This is one of the times adding butter with milk to sub for heavy cream works, although the cheese mix she used would have done the job. Something restaurants do quite often.. Hubs is putting this together as we speak. Will have to use Almond Milk & Romano Cheese, I’m Allergic To cow dairy protein. It should work out. We
make the milk into a White Sauce for the thickness, the Romano is from sheep milk
so we may not need to use cornstarch. It’s a good recipe, looking forward to it. I’m with you on the bread. A big slice of homemade bread in the bottom of the bowl is how I grew up eating stew. My short experience being gluten free last year drove me crazy. This old lady can’t live without grain. Dairy turned out to be the real issue. That was tough,but ice cream was hardest. The substitutes for dairy are far better than subs for my beloved grains! Happy Holidays from Boston Ma. Where it is cold & rainy. MA & Hubs.
Adrienne Early says
Just made this today.
I cooked it high for 45 min at the start because I put in frozen chicken and wasn’t sure if it would show the cooking of the potatoes, then dropped it to low for 3.5 hours, before turning it back to high for the last part of the recipe.
I also wasn’t sure what to use for cream, so I used condensed cream of chicken soup.
It turned out good. (Picky) Kids and hubby loved it though I felt it a bit salty, so I’d probably half the salt added at the start, or use low sodium broth. Potatoes were perfectly tender.
I also added a few sliced mushrooms, but it didn’t seem to add anything of note to the soup, accept color. 🙂
Ashley Fehr says
Thanks Adrienne! I’m glad your family enjoyed it! I definitely usually purchase low sodium broths and soups, so that’s a great tip 🙂
Katherine says
Can I use an Instant Pot? Would you know the cooking time?
Ashley Fehr says
You definitely could! For cubed chicken and veggies with broth, I would do maybe 3-4 minutes. Then add the cream and Parmesan afterwards. I hope that helps!