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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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.