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.

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!
close up image of creamy chicken stew in bowl

More cozy soups and stews!

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Slow Cooker Garlic Parmesan Chicken Stew

4.86 from 254 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. 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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  7. 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.

  8. 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.

  9. 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!

  10. 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!

  11. 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!

  12. 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

  13. 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

  14. 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!

  15. 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!

  16. 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.

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