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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K says
Can I use whole milk instead of cream?
Ashley Fehr says
Yes you can, it just won’t be as creamy
Jen says
I’d like to make this with cauliflower, instead of potatoes. Should I put the cauliflower in at the beginning of the cook time, just like I would with potatoes? Thanks!
Ashley Fehr says
Hi Jen! I’ve never tried this recipe using cauliflower so I’m not sure how long it should cook in the slow cooker. It may not need quite as long as potatoes would.
Sarah says
Hey Recipe Rebel,
Can I use an instant Pot to cook? If I can what are the steps?
For step 2: is it just high pressure for 20mins?
For step 3: would I just saute for a number of mins?
Ashley Fehr says
Yes, you would follow much the same steps and add the cream, corn starch and Parmesan at the end after pressure cooking. If you cut the chicken into small pieces, 3 minutes at high pressure will be sufficient, then saute with the cream until slighly thickened.
Janie says
Can you cook on high instead of low?
Ashley Fehr says
Absolutely! I would start with 2-3 hours and then test if the chicken and potatoes are cooked
Elizabeth says
I accidentally added the cream before starting the crockpot, I will hold off on the cornstarch till the end. Cooking it on low I hope it turns out okay.
Ashley Fehr says
Hi Elizabeth! As long as you used heavy cream it will be fine 🙂 High fat dairy shouldn’t curdle as it cooks, and you can actually even stir in the corn starch before cooking if you want it a little thicker.
Kortnee says
This recipe is extremely bland if left as-is. The lack of seasoning makes it taste like milk. By doubling the amount of parsley (at least) as well as the black pepper and adding some red pepper flakes, it wasn’t terrible and I’d probably make it again. I also only used 2 large chicken breasts instead of 3 due to the lack of liquid in this recipe.
In other words, unless you have no sense of taste and enjoy eating bland food, ADD SEASONING!
The Recipe Rebel says
I’m sorry to hear you didn’t enjoy the recipe, Kortnee. We all have different taste, so I understand that it can be a hit for some and not others.
Rebecca says
Hi
Can I just confirm that this is done with raw chicken?
Fhe slow cooker I own has 3 settings, low medium and high. At which setting would I be best setting the cooker for the 4 hours please?
Ashley Fehr says
That is interesting — I’ve never heard of a medium setting! I would probably use medium just to be safe, unless you want to leave it on low and potentially let it go longer. It is done with raw chicken.
Lena says
Question I go to school at 8:30 am and I wanted to make this but when is cook in low can I add everything to it in the morning so my babysitter wont have to?
Ashley Fehr says
Yes you can, everything will just be a little softer (the chicken can get drier after a long cook time)
Ashley says
So instant pot is 8 minutes high pressure manual release with chunky veggies and golden potatoes. We used frozen thin cut chicken thrown on top of everything and cut it up at the end. Also subbed in dairy free heavy cream due to a dairy allergy and it works great
Ashley Fehr says
Thanks Ashley!
Ashley says
We love it. Made crockpot style and used dairy free heavy whipping cream and fake Parm for a yummy meal everyone could eat. We are trying the instant pot tonight so I will keep you posted
Ashley Fehr says
I’m so glad you liked it!
Grace says
I was just wondering what the serving size is for the 420 calories? I tried to find it but couldn’t locate it
Ashley Fehr says
One serving is 1/4 of the recipe
Gg says
What’s the cooking time for stove top? Thank you
Ashley Fehr says
Stove top instructions are included in the notes of the recipe
Jessica says
Loved it! Thank you! The Recipe was delicious <3 I added mushrooms because we had them and it was really good! 🙂
Ashley Fehr says
Thanks Jessica!
Sheryl says
I know chicken breasts can vary in size. Would you say this uses a pound of chicken or more?
Andrea says
Probably a dumb questions but is there a way to make this somehow so it takes longer to cook? lol
Would love to have this cooking while I’m at work all day
Ashley Fehr says
I don’t think this would be too bad left to cook throughout the day! I would just cut your chicken and vegetables into larger pieces and then they will require a longer cook time.
Courtney says
This was delicious! Added corn, but everything else was exact to recipe. It was easy and amazing! Whole family devoured!
Ashley Fehr says
I’m so glad you loved it!
GlobalGal724@gmail.com says
2/21/21 – This was good, followed recipe as written through step 2 on first day, finished steps 3 and 4 the second day. Was healthy and thick with veggies & meat but the cream sauce never did thicken. The flavor was good but lacked something … maybe more garlic or salt/pepper. Easy and good but not great.
Ashley Fehr says
The sauce is not thick, but it is creamy.
Nicole King says
I added more salt and more parmesean and it made it much better
Ashley Fehr says
Yes, salt and Parmesan are easily added to suit your tastes
Judy says
This is more of a soup than a stew. It did not thicken up even after an hour of cooking and then adding additional cornstarch mixture. I thought it was good but I did not taste the parmesan and I added double what it called for. It was easy to make and was a new recipe to try but will make a few changes if I make it again.
Ashley Fehr says
Hi Judy! Everyone has different preferences 🙂
stacey Langley says
Can you use garlic powder?
Ashley Fehr says
You can in a pinch. Garlic powder is very powerful though so you will want to use a small amount
Liza says
How long would you do this in the instant pot?
Ashley Fehr says
I haven’t tested it so I can’t say exactly. Not more than a few minutes, maybe 3-4.
Amy says
How much evaporated milk?
Ashley Fehr says
All of the ingredients needed are listed in the recipe card