Slow Cooker Garlic Parmesan Chicken Stew Recipe
This Slow Cooker Garlic Parmesan Chicken Stew is a comforting, creamy, and flavorful dish perfect for a hearty family meal. Tender chicken breasts are slow-cooked with red potatoes, carrots, celery, and a blend of herbs in a garlic-infused creamy Parmesan broth. The addition of peas and a touch of Italian seasoning elevates the flavor profile, making it a satisfying stew that requires minimal hands-on time. Ideal for busy days when you want a warm and delicious meal waiting for you.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Vegetables
- 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
- 1 cup frozen peas (optional)
Seasonings
- 1½ teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
Liquids and Dairy
- 1½ cups low sodium chicken or vegetable broth
- 2 tablespoons corn starch
- ⅔ cup heavy cream
- ⅓ cup shredded Parmesan cheese
Protein
- 3 boneless skinless chicken breasts (about 1.5 lb)
Instructions
- Prepare Vegetables and Seasonings: Place the cut red potatoes, sliced carrots, chopped celery, finely chopped onion, minced garlic, salt, dried parsley, Italian seasoning, and black pepper in a 4- to 6-quart slow cooker. Stir to evenly combine all ingredients.
- Mix Broth and Cornstarch: In a small bowl, whisk together the low sodium chicken or vegetable broth and corn starch until smooth. Pour this mixture into the slow cooker along with the heavy cream. Gently stir to incorporate the liquids with the vegetables and seasonings.
- Add Chicken: Place the boneless skinless chicken breasts into the slow cooker, pressing them gently into the creamy vegetable mixture to ensure they are submerged.
- Slow Cook: Cover the slow cooker with its lid and cook on low heat for 6 to 7 hours, or until the potatoes and chicken are tender. Note that cooking time may vary depending on your slow cooker temperature; cutting the potatoes smaller can reduce the cooking time.
- Shred Chicken and Add Final Ingredients: Remove the cooked chicken breasts from the slow cooker and chop or shred them. Return the shredded chicken to the slow cooker along with the frozen peas and shredded Parmesan cheese. Stir well to combine and allow the cheese to melt. Taste and adjust seasoning if needed.
- Serve: Serve the stew immediately while hot. It pairs wonderfully with crusty bread for dipping, enhancing the creamy, garlicky flavors.
Notes
- You can substitute the chicken broth with vegetable broth to make it lighter or to suit dietary preferences.
- For a thicker stew, increase the cornstarch slightly or let it cook uncovered for the last 30 minutes to reduce liquid.
- The optional frozen peas add a pop of color and sweetness but can be omitted if preferred.
- Cutting potatoes smaller will reduce cooking time if you’re short on time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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