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
- ⅔ cup heavy cream
- 2 tablespoons corn starch
- ⅓ 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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Kerry says
I am wanting to try this recipe but I was wondering can it be reheated in the slow cooker next day or because of cream only really good for one day ? I’m looking for some easy 2 day dinners dump and go in the slow cooker to help out during the week
Ashley Fehr says
It can be reheated in the slow cooker! Heavy cream will work best. I would just put it on warm for most of the day, or low for a few hours
mindy says
Just the two of us here, can I put left overs in the freezer?
Ashley Fehr says
Generally freezing potatoes isn’t recommended as the texture is not as great afterwards
Nicole says
Do you know how this would translate to instapot “crockpot/slow cook” setting? I have a new IP I’m trying to save recipes for and this sounds delish!
Ashley Fehr says
Hi Nicole! If you have a regular slow cooker I would never recommend the Instant Pot slow cook mode. It’s really just not great, and unfortunately I don’t know how it would translate.
Edith says
This stew was very good. My daughter started it earlier in the day and I finished it when I got home from work. She had a bowl without the milk since she had to go to work and said it was good like that as well. I only had 2 chicken breasts and it was quite meaty with that. I’m not a huge fan of thyme so reduced to half a teaspoon as well as decreasing Parmesan to one third cup since it has such a strong flavour. It wasn’t thickened up after 30 minutes post milk/cornstarch addition so set it for another 30 minutes and it was just right after that. Great tasting on day 2 also. Enjoyed by all, will make it again.
Ashley Fehr says
Thank you Edith and thanks for your feedback!
Cindy says
I made this last night in my 4qt crockpot. It was very easy to put together and turned out great. The chicken breasts I buy are huge so I cut them in half longways before putting them in the freezer. I used 3 halves for this and it was plenty meaty. It was very tasty and is definitely a repeat. Thank-you, Ashley!
Ashley Fehr says
Thank you Cindy!
Iva says
I made this recipe tonight and it is actually quite good. I used dark meat instead of white and used a little less thyme but next time I won’t use any thyme. I also blended the broth with the garlic and onion and used a little extra corn starch to thicken it.
Ashley Fehr says
Thanks Iva!
tara says
how do i thicken it up more
Ashley Fehr says
You can add additional corn starch mixed with cream, but it will take a little time in the slow cooker to thicken because it cooks on low heat
Renee says
You can add more corn starch
Hannah Jaenke says
How long would you cook it with frozen chicken?
Ashley Fehr says
Cooking frozen chicken isn’t recommended in the slow cooker
LL says
It was a nice recipe to try, though I wasn’t super blown away. My partner thought the broth was too Parmesan-y. I liked it well enough but thought it tasted better before the addition of the milk and Parmesan, which really didn’t thicken it as it should have…I added way more garlic than it asked but still couldn’t taste it. I think actually tasting the garlic would have helped a lot…To have this recipe live true to its name, I’d suggest maybe roasting a bulb of garlic and putting the entire bulb in the slow cooker while it’s cooking, then you could remove it after or mash up the garlic and stir it in with the milk mixture! I’m not sure my family liked it enough for me to try it again this way though.
Ashley Fehr says
Thanks for your feedback!
Melissa says
I made this for dinner last night, it was so easy and so delicious! I love when you can just throw everything in the crock pot and have a great meal at the end of the day. This is a tasty and healthy soup, and perfect for a cold winter day. Great recipe!
Ashley Fehr says
Thanks Melissa!
Wendi says
Made this for dinner. Was such a hit. Cooked like recipe states. Will make this again. The family says to add peas next time. Will do.
Ashley Fehr says
Thanks Wendi!
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.
Ashley Fehr says
Thanks for your feedback!
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!
Ashley Fehr says
Thanks Katie!
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!
Ashley Fehr says
Thanks Leslie!
Micheline Menard says
Tasty recipe, but I would call it a soup, not a stew.
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!
Ashley Fehr says
Unfortunately I don’t know the serving volume but the recipe feeds 6, so a serving is 1/6.
Meeko says
Followed it perfectly, but it is watery 🤔
Ashley Fehr says
It is not an incredibly thick stew, but you are always welcome to thicken with corn starch if you would prefer
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
Ashley Fehr says
Thanks Jen!
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
Ashley Fehr says
that sounds delicious!
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!
Ashley Fehr says
Thanks Linda! I’m so glad you liked it!
Anna says
If I set the crockpot to low, will this take 8 hours to cook?
Ashley Fehr says
It really does depend on your slow cooker and how full it is. A full slow cooker will take longer to cook, and some are naturally hotter than others. Mine does not take 8 hours, but some might.
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!
Ashley Fehr says
Thank you so much Sarah, and thanks for sharing tips on making it vegetarian as well!
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.