This stew combines the ease of a slow cooker with the irresistible flavors of garlic and parmesan in a creamy broth. It’s packed with protein and vegetables, making it a well-rounded one-pot meal. The slow cooking method ensures the chicken is tender and flavorful, while the cheesy sauce adds a decadent touch. It’s perfect for meal prep and freezes well, making it ideal for both everyday meals and entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Potatoes, peeled and diced
Carrots, sliced
Celery, chopped
Onion, diced
Garlic, minced
Chicken broth
Italian seasoning
Salt
Black pepper
Heavy cream or half-and-half
Grated parmesan cheese
Cornstarch (optional, for thickening)
Fresh parsley (optional, for garnish)
Directions
Add chicken, potatoes, carrots, celery, onion, garlic, chicken broth, Italian seasoning, salt, and pepper to the slow cooker.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and vegetables are tender.
Remove the chicken from the slow cooker, shred or chop it, then return it to the pot.
Stir in the heavy cream and parmesan cheese.
If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew. Cook on high for an additional 20–30 minutes until thickened.
Taste and adjust seasoning if needed.
Serve hot, garnished with chopped parsley if desired.
Servings and timing
This recipe serves 6 people. Prep time: 15 minutes Cook time: 6–7 hours on low or 3–4 hours on high Total time: 6.5–7.5 hours (low) or 3.5–4.5 hours (high)
Variations
Use sweet potatoes instead of regular potatoes for a sweeter flavor.
Add frozen peas or spinach in the last 30 minutes for extra color and nutrients.
Replace heavy cream with coconut milk for a dairy-free version (and omit parmesan).
Use leftover turkey instead of chicken for a great post-holiday meal.
Add a pinch of red pepper flakes for a mild kick of heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave, stirring occasionally until warmed through. To freeze, cool the stew completely and store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen chicken?
It’s best to use thawed chicken for food safety reasons, especially in slow cooking. If using frozen, thaw it completely first.
What kind of potatoes work best?
Yukon gold or russet potatoes hold up well during slow cooking and offer a creamy texture.
Can I make this recipe dairy-free?
Yes, use a dairy-free cream alternative like coconut milk and omit the parmesan or use a plant-based substitute.
How do I make the stew thicker?
Use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) stirred in near the end of cooking, then cook on high until thickened.
Can I cook this on the stovetop?
Yes, simmer the ingredients in a large pot until the chicken and vegetables are tender, then stir in the cream and cheese.
Do I need to sear the chicken first?
No, it’s not necessary for this recipe, but you can sear the chicken for added flavor if you prefer.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs are juicier and more flavorful, and they work great in this recipe.
Is this soup or stew?
This recipe is more of a stew due to its thick, hearty consistency, but you can adjust the broth and cream amounts to make it soupier if desired.
Can I add pasta or rice?
Yes, but cook them separately and add them just before serving to avoid overcooking in the slow cooker.
What goes well with this stew?
Serve with crusty bread, a green salad, or roasted vegetables for a complete meal.
Conclusion
Slow Cooker Garlic Parmesan Chicken Stew is the ultimate comfort food made easy. With tender chicken, hearty vegetables, and a creamy, cheesy garlic sauce, it’s a delicious and satisfying meal that’s sure to warm you up. Whether you’re meal prepping or feeding a crowd, this slow cooker recipe is as convenient as it is comforting.
Slow Cooker Garlic Parmesan Chicken Stew is a creamy, hearty one-pot meal made with tender chicken, vegetables, and a rich garlic-parmesan cream sauce. It’s easy to make, packed with flavor, and perfect for cozy family dinners or meal prep.
Author:Catherine
Prep Time:15 minutes
Cook Time:6–7 hours (low) or 3–4 hours (high)
Total Time:6.5–7.5 hours (low) or 3.5–4.5 hours (high)
Yield:6 servings
Category:Main Course
Method:Slow Cooker
Cuisine:American
Diet:Low Lactose
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs
1.5 lbs potatoes, peeled and diced
2 cups carrots, sliced
1 cup celery, chopped
1 small onion, diced
4 cloves garlic, minced
4 cups chicken broth
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1 cup heavy cream or half-and-half
3/4 cup grated parmesan cheese
1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
Fresh parsley, chopped (optional, for garnish)
Instructions
Add chicken, potatoes, carrots, celery, onion, garlic, chicken broth, Italian seasoning, salt, and pepper to the slow cooker.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is cooked through and vegetables are tender.
Remove the chicken, shred or chop, then return it to the slow cooker.
Stir in heavy cream and parmesan cheese until well combined.
For a thicker stew, mix cornstarch with water and stir it into the stew. Cook on high for another 20–30 minutes until thickened.
Adjust seasoning to taste. Garnish with fresh parsley if desired.
Serve hot with crusty bread or a side salad.
Notes
Yukon gold or russet potatoes hold up best in slow cooking.Use coconut milk and omit the parmesan for a dairy-free version.Add frozen peas or spinach in the last 30 minutes for extra nutrients.This stew thickens as it cools; add extra broth when reheating if needed.Leftovers freeze well and are great for meal prep.
