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.
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
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
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