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
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Stephanie Bailey says
This recipe was great, particularly considering how easy it is. Also love that the recipe makeup isn’t over the top. Rich and flavorful!
The Recipe Rebel says
Great to hear, thank you Stephanie!
Kristen Brooks says
I read the reviews and knew my family would like extra flavor, too. (We are from New Orleans) so I did extra seasoning PLUS Slap Ya Mama Cajun seasoning and a little ranch seasoning. Really good! I love a recipe that sneaks in veggies and is delicious. Thanks!
The Recipe Rebel says
Great to hear, thank you Kristen!
Wyo Allie says
Was a bit nervous making this after reading some of the comments, but mine turned out really good. My 11 year old son said 10/10!
I tripled what the recipe called for. I used Yukon gold potatoes, and cut up raw chicken breasts in bite size pieces. I sautéed the onions and garlic in butter and added that mixture evenly throughout the pot. Added veggies as per recipe, cutting them into bite size pieces. I put enough chicken broth in to cover food, but also added packet onion soup mix and added about a third cup of Better than Bouillon directly into pot, stirring it around. I tripled spices amount per recipe, adding 1 additional tsp garlic powder, onion powder, and garlic salt. Cooked low 6 hours, then added 2x amount heavy cream and cornstarch per recipe, as well as adding 1/4 cup butter, can of sweet corn (thought about peas, but corn added perfect sweetness compliment) and 1 cup shredded parmesan. Cooked it on high another 60 minutes. Everything cooked perfectly. Although broth did not “thicken” per se, it still was rich and very flavorful. And it looked exactly like the picture did!
The Recipe Rebel says
Yay! Thank you Wyo!
Lisa Riese says
I was a little nervous after I started making this and then read the comments about this recipe being bland. I’m so glad I didn’t let the comments deter me from making this. It is delicious! I was hesitant to put cheese in it, but soooooo delicious!!
The Recipe Rebel says
Thank you so much, Lisa!
Linzee says
Extremely bland if you follow the recipe as-is. I had to add way more parmesean, garlic powder, pepper and French onion soup mix just to give it some flavor. The chicken to veggie ratio is crazy too. I would cut back on the chicken and/or add in more carrots, celery and onions.
The Recipe Rebel says
I’m sorry to hear that you had trouble with the recipe, Linzee. The amounts and flavorings have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Melissa R Westlund says
I made this Chicken Stew tonight for dinner. I added Poultry Seasoning, Rosemary & Thyme along with the other Seasoning. I also added Better than Bouillon Roasted Chicken Base along with broth this morning when I started it. I made extra heavy cream/cornstarch slurry so that we could have a little extra broth for dipping our little French Rolls in. DEFINITELY GOING IN THE DINNER ROTATION!!
The Recipe Rebel says
Glad it worked out for you Melissa.
Amy says
Hi guys, thanks so much for sharing your recipe. Unfortunately, I followed this recipe to the letter and it was absolutely tasteless. I did not change or tweak anything. Out of my family of four not a single one of us liked it. I threw it out and had to order take out, lol. I’m glad this has worked for others but honestly this is the most bland thing I have ever eaten.
Karissa says
This was my experience as well. I added a ton of seasonings at the end because when I taste tested it, it was completely bland and tasteless.
The Recipe Rebel says
I’m sorry to hear the recipe wasn’t to your taste, Karissa. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Gloria says
I LOVE this stew probably more than one should love a stew! I saved this recipe in 2021 & I’ve been making it ever since. My family loves this too & I share this link/recipe with everyone!
Ginny says
This stew was extremely bland. We threw everything but the kitchen sink into it but nothing really helped it. 😞
Erin says
Really, really good. I make a lot of crockpot chicken soups, and I thought this wouldn’t be much different than the others I make, but I was pleasantly surprised. I was a little unsure about adding Parmesan to soup – I had just never done it before. It was delicious! I used (didn’t really measure) freshly grated Parmesan cheese and some store bought Parmesan cheese that I needed to use up. I used russet potatoes chopped up pretty small because that’s what I had on hand. Will definitely make again.
Lisa says
Delicious! Thought came out more like a soup vs stew. Should I have added a little more cornstarch? Thank you!
The Recipe Rebel says
You could try that! Thanks!
Emma Hamer says
Made this and it was absolutely delicious! A new firm fave
The Recipe Rebel says
Glad you enjoyed it Emma!
Amanda L says
Hi all! I cannot have cream/milk.. wondering what would be a good non diary option to use?
Yolanda W says
Hello, I would add canned coconut cream or milk; this is what I will be using. Since my family is Lactose free, I will use vegan pam as well.
The Recipe Rebel says
Hi Yolanda! Would love to know how it turns out!
Kealy says
Oops!! I was super distracted by my 2 year old and I added starch and cream at the beginning with everything else. Is this a big problem? I’m so worried it’ll turn out bad and it’s almost “done.”
Tiffani says
How did it turn out?? I’m wanting to just add everything before going to work so it’s done when we get home.
The Recipe Rebel says
Hi Kealy! The cream may curdle and the soup might be too thick, but honestly I haven’t tried doing it this way, so unsure of how it would turn out. How did it go for you?
Cassie says
My family loved it! Will definitely come back for more recipes.
The Recipe Rebel says
Hi Cassie! So glad you enjoyed the recipe! Thank you for this kind review!
Adison says
Hi! I love this recipe so much and I was thinking of making a batch to freeze for postpartum days later this year. Have you ever frozen this recipe? If so, do you have any tips or know how long it would freeze well for? Thanks!
The Recipe Rebel says
Hi Adison! It can be frozen! The only issue would be that the texture of the potatoes does change in the freezer. Also you have to use high fat dairy (cream) as low fat dairy doesn’t freeze well. Soups can normally be frozen up to 3 months. Enjoy!
Justice says
I followed this step by step but it did not end up looking anything like this?? Not sure what i did wrong. Ended up brown. Surely it still tastes the same
The Recipe Rebel says
Sorry to hear that Justice. Have no idea what could of caused it to end up brown!
Christina says
Made this for dinner and this was SO yummy! The only modification that I made was substituting celery because I don’t like it for an extra carrot. This turned out super flavourful and savoury. I would definitely make this again.
The Recipe Rebel says
Hi Christina! So glad you enjoyed the recipe! Thank you for the kind review!
Tiffani says
Can you add the cream from the begging or does it have to be at the last hour?
The Recipe Rebel says
Hi Tiffani! I recommend it being the last hour, since that is the way I’ve tested the recipe. Hope this helps!
Karen says
I make meals for my son and the family he lives with. I usually make the day ahead and put in the fridge for pick up the next day. It says to serve right away. How can it be heated up
The Recipe Rebel says
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
Chris says
I would think make the day before as per normal up until the heavy cream and cheese. Do that the day of.