If you’re craving a meal that warms you up and fills your kitchen with irresistible aromas, you’ve got to try this Slow Cooker Garlic Parmesan Chicken Stew Recipe. It’s everything you want in comfort food—creamy, garlicky, and loaded with tender chicken and veggies. I love this recipe because it practically cooks itself while you get on with your day, and the result is a stew so cozy and satisfying my family just can’t get enough of it. Stick around, because I’m sharing all my best tips to get it just right every single time!
Why You’ll Love This Recipe
- Hands-Off Cooking: Just toss everything in the slow cooker, set it, and forget it until dinner time.
- Rich Flavor Profile: The combination of garlic, Parmesan, and Italian seasonings makes each bite deeply satisfying.
- Family Friendly: My kids and husband both love the creamy texture and hearty veggies—it’s a real crowd-pleaser.
- Perfect for Meal Prep: Makes great leftovers that reheat beautifully throughout the week.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Garlic Parmesan Chicken Stew Recipe plays a role in building that comforting, creamy texture and bold flavor. When I shop for this dish, I look for fresh veggies and high-quality Parmesan to get the best results.
- Red potatoes: Choose firm potatoes with smooth skins so they hold up well during slow cooking without falling apart.
- Carrots: Fresh, sweet carrots add natural sweetness and color to your stew.
- Celery: Adds a subtle crunch and depth of flavor; chopping finely helps it blend in nicely.
- Onion: Finely chopped for even cooking and to melt into the broth.
- Garlic: Fresh minced garlic is key — it provides that signature punch in the stew.
- Salt: Enhances all the flavors; adjust to taste when you finish cooking.
- Dried parsley: Brings a fresh herbaceous note without overpowering.
- Italian seasoning: A blend of herbs like oregano and basil that pairs perfectly with Parmesan and garlic.
- Black pepper: Adds mild heat and balances the creaminess.
- Chicken or vegetable broth: Use low sodium to control saltiness and keep the broth flavorful but light.
- Corn starch: Helps thicken the stew so it has that luscious, velvety consistency.
- Heavy cream: The secret to rich, silky broth that feels indulgent but comforting.
- Boneless skinless chicken breasts: They stay tender and shred beautifully into the stew.
- Frozen peas (optional): Added near the end for a pop of color and sweetness.
- Shredded Parmesan cheese: Melted into the stew for an irresistible savory finish.
Variations
I love recommending you make this recipe your own! Everyone’s taste buds are a little different, so feel free to experiment with ingredients or swap out things based on what you have on hand.
- Variation: I’ve tried substituting chicken thighs for breasts, and it results in a juicier, more flavorful stew—perfect if you prefer darker meat.
- Dairy-Free Option: Swap the heavy cream with coconut milk and skip the Parmesan to make it vegan-friendly; it still tastes amazing with a slightly different richness.
- Extra Veggies: Toss in mushrooms or green beans to add more texture and nutrients—something my family enjoys when I’m feeling creative.
- Spice It Up: Add a pinch of red pepper flakes or cayenne if you like a little heat; it gives the stew a nice kick without overpowering the flavors.
How to Make Slow Cooker Garlic Parmesan Chicken Stew Recipe
Step 1: Prep and Layer the Vegetables
Start by cutting your potatoes into ½-inch pieces, slicing the carrots thinly, and chopping celery and onion. I find that keeping the potato pieces uniform helps them cook evenly without becoming mushy. Toss all the veggies, garlic, salt, parsley, Italian seasoning, and pepper into your slow cooker and stir them around so the flavors start mingling early.
Step 2: Mix the Broth and Cream
In a small bowl, whisk together the low sodium chicken broth and cornstarch until smooth. Adding cornstarch at this stage means your stew will thicken perfectly as it cooks. Then, stir in the heavy cream and pour the whole mixture over your veggies in the slow cooker.
Step 3: Add the Chicken and Cook Low and Slow
Place the chicken breasts on top, pressing them gently into the liquid so they stay submerged. Cover your slow cooker, set it on low, and let it cook for 6 to 7 hours. Now, I discovered that slow cooker temperatures vary, so be patient and check that your potatoes are fork-tender before moving to the next step.
Step 4: Shred Chicken and Finish the Stew
When the veggies are tender, remove the chicken breasts. I like to chop or shred them with two forks—this distributes the meat evenly and makes every spoonful delicious. Stir the shredded chicken back into the slow cooker with frozen peas (if you’re using them) and Parmesan cheese. Give it a taste, and add more salt or pepper if you think it needs it. That’s it—your stew is ready to serve!
Pro Tips for Making Slow Cooker Garlic Parmesan Chicken Stew Recipe
- Potato Size Matters: I learned that cutting potatoes too large means they can stay firm even after long cooking; smaller pieces help the stew thicken and meld flavors better.
- Layer Ingredients Strategically: Putting veggies first and chicken on top ensures even cooking and keeps the chicken juicy.
- Add Parmesan at the End: It melts perfectly into the warm stew without curdling or losing its signature nutty taste.
- Taste Before Serving: Always give your stew a quick taste test before plating so you can balance seasoning—slow cookers often mute flavors slightly.
How to Serve Slow Cooker Garlic Parmesan Chicken Stew Recipe
Garnishes
I usually sprinkle fresh chopped parsley or a few extra shavings of Parmesan on top before serving—it livens up the presentation and adds a fresh brightness. Sometimes a sprinkle of crushed red pepper flakes makes the stew feel a little more exciting, especially if your family likes a hint of spice.
Side Dishes
Crusty bread is my go-to side for this recipe—it’s perfect for soaking up that creamy broth. I also love serving it alongside a simple green salad or steamed green beans for a balanced meal.
Creative Ways to Present
For special occasions, I like to serve this stew in individual bread bowls or rustic ceramic bowls with a dusting of extra Parmesan and a sprig of thyme. It just makes the meal feel a little more celebratory and cozy—perfect for a chilly evening.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers to airtight containers and keep them in the fridge. This stew holds up well for about 3 to 4 days, and the flavors actually deepen overnight, making the second-day meal even better.
Freezing
I’ve frozen this stew several times with great results—just portion it out and use freezer-safe containers or bags. When you’re ready to eat, thaw in the fridge overnight before reheating gently on the stove.
Reheating
The best way to reheat leftovers is on the stovetop over low to medium heat. Stir occasionally to prevent sticking, and add a splash of broth or cream if it seems too thick. Microwave works too if you’re short on time, just be sure to heat it evenly.
FAQs
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Can I use thighs instead of chicken breasts in this Slow Cooker Garlic Parmesan Chicken Stew Recipe?
Absolutely! Chicken thighs work wonderfully and tend to stay more tender and juicy after slow cooking. Just be mindful that the flavor will be a bit richer and the cooking time remains about the same.
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What if I don’t have heavy cream on hand?
You can substitute with half-and-half or whole milk, but the stew won’t be quite as rich and creamy. For a dairy-free twist, canned coconut milk offers a silky texture and delicious flavor alternative.
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Can I make this Slow Cooker Garlic Parmesan Chicken Stew Recipe on the stovetop?
Yes! While it’s designed for slow cooker convenience, you can simmer it gently on the stovetop in a heavy pot. Keep the lid partially covered and stir occasionally. Adjust cooking times as the vegetables should be tender and the chicken cooked through.
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Is it okay to add frozen vegetables directly into the slow cooker?
For this recipe, I add frozen peas just at the end of cooking to preserve their color and texture. Adding frozen veggies too early can sometimes make the stew watery, so timing matters!
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How thick should the stew be when it’s done?
Ideally, your Slow Cooker Garlic Parmesan Chicken Stew Recipe will have a creamy, slightly thickened broth that coats a spoon. If it seems too thin after cooking, stirring in a little more cornstarch slurry or simmering uncovered for a few minutes can help.
Final Thoughts
This Slow Cooker Garlic Parmesan Chicken Stew Recipe is totally one of my favorite go-to meals when I want something comforting but without the fuss. It feels like a warm hug at the end of a busy day, and the leftovers make the perfect quick lunch. I hope you enjoy making (and eating) it as much as my family and I do—give it a try, and I bet it’ll become a staple in your slow cooker recipe rotation, too!
Print
Slow Cooker Garlic Parmesan Chicken Stew Recipe
- Prep Time: 15 min
- Cook Time: 6 hr
- Total Time: 6 hr 15 min
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Garlic Parmesan Chicken Stew is a comforting and hearty dish featuring tender chicken breasts, red potatoes, carrots, celery, and peas simmered in a creamy garlic Parmesan broth. Perfect for an effortless meal, this stew combines wholesome vegetables with rich seasonings, creating a warming and satisfying dish that’s great for family dinners or meal prep.
Ingredients
Vegetables & Aromatics
- 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)
Seasonings
- 1½ teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
Liquids & Thickeners
- 1½ cups low sodium chicken or vegetable broth
- 2 tablespoons corn starch
- ⅔ cup heavy cream
Protein
- 3 boneless skinless chicken breasts (about 1.5 lb)
Finishing Ingredients
- 1 cup frozen peas (optional)
- ⅓ cup shredded Parmesan cheese
Instructions
- Prepare the vegetables: In a 4- to 6-quart slow cooker, combine the red potatoes, sliced carrots, chopped celery, finely chopped onion, minced garlic, salt, dried parsley, Italian seasoning, and black pepper. Stir well to evenly distribute the seasonings among the vegetables.
- Mix broth and thickener: In a small bowl, whisk together the low sodium chicken or vegetable broth with the cornstarch until smooth. Pour this mixture into the slow cooker along with the heavy cream, stirring lightly to combine all ingredients.
- Add and position chicken: Place the boneless skinless chicken breasts directly into the slow cooker, pressing them slightly down into the liquid to ensure they are partly submerged.
- Cook the stew: Cover the slow cooker and set to cook on low for 6 to 7 hours, or until the potatoes are tender and the chicken is cooked through. Note that cooking time may vary based on slow cooker model and temperature. Smaller potato pieces will reduce cooking time.
- Shred chicken and finish stew: Remove the chicken breasts from the slow cooker and chop or shred them into bite-sized pieces. Stir the chicken back into the slow cooker along with the frozen peas and shredded Parmesan cheese. Mix thoroughly and adjust seasoning if needed.
- Serve: Serve the stew immediately. For an extra cozy meal, enjoy with crusty bread for dipping.
Notes
- This stew is a perfect make-ahead meal and tastes even better the next day when flavors meld together.
- To reduce cooking time, cut the potatoes into smaller pieces before adding to the slow cooker.
- The addition of frozen peas adds a pop of color and sweetness, but they are optional.
- Use low sodium broth to control salt levels; adjust seasoning to taste at the end as the Parmesan cheese adds saltiness.
- For a thicker stew, you can add an additional tablespoon of cornstarch mixed with water towards the end of the cooking if needed.
- Crusty bread is highly recommended for serving as it soaks up the creamy garlic Parmesan broth deliciously.
Nutrition
- Serving Size: 365 grams
- Calories: 294 kcal
- Sugar: 5 g
- Sodium: 817 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 71 mg
