Slow Cooker Garlic Parmesan Chicken Stew + Video

Prep Time 15 minutes
Total Time 4 hours 45 minutes
Servings 4 servings

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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!

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Slow Cooker Garlic Parmesan Chicken Stew

4.84 from 212 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 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
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

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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!

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Reader Interactions


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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

      • Kelli says

        Thanks! This is exactly what I was looking for – Instant Pot directions! Making it tomorrow night!

      • 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!

    • 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.

  8. 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!

  9. 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!!

  10. 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!

      • 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.

  11. 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. 🙂

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