Slow Cooker Garlic Parmesan Chicken Stew Recipe

Introduction

This Slow Cooker Garlic Parmesan Chicken Stew is a comforting and hearty meal perfect for any day of the week. Tender chicken, flavorful vegetables, and a creamy garlic Parmesan broth make it a deliciously satisfying dish with minimal effort.

Ingredients

• 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)
• 1½ teaspoon salt*
• 1 teaspoon dried parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1½ cups low sodium chicken or vegetable broth
• 2 tablespoons corn starch
• ⅔ cup heavy cream
• 3 boneless skinless chicken breasts (about 1.5 lb)
• 1 cup frozen peas (optional)
• ⅓ cup shredded Parmesan cheese

Instructions

1. Step 1: Place the potatoes, carrots, celery, onion, garlic, salt, parsley, Italian seasoning, and pepper in a 4- to 6-quart slow cooker and stir to combine.
2. Step 2: In a small bowl, whisk together the broth and cornstarch until smooth, then add this mixture along with the heavy cream to the slow cooker.
3. Step 3: Add the chicken breasts, pressing them slightly into the liquid to submerge.
4. Step 4: Cover and cook on low for 6 to 7 hours, or until the potatoes are tender. Cooking time may vary depending on your slow cooker; smaller potato pieces can reduce the time.
5. Step 5: Remove the chicken, chop or shred it, then stir it back into the slow cooker along with the frozen peas and Parmesan cheese. Taste and adjust seasoning as needed.
6. Step 6: Serve immediately, ideally with crusty bread for dipping in the creamy stew.

Tips & Variations

• For a thicker stew, increase cornstarch to 3 tablespoons or cook uncovered for the last 30 minutes.
• Substitute heavy cream with half-and-half for a lighter version, though the stew will be less rich.
• Add other vegetables like mushrooms or green beans for extra flavor and texture.
• Use fresh parsley instead of dried for a brighter herb flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the stew has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts instead of fresh?

Yes, you can use frozen chicken breasts, but expect the cooking time to increase by about an hour to ensure the chicken cooks through completely.

Is it possible to make this recipe on the stovetop?

Absolutely. Cook the vegetables and seasonings first, then add the broth and simmer until vegetables are tender. Add chicken breasts and cook until done, then finish with cream, peas, and Parmesan, stirring until combined.

Slow Cooker Garlic Parmesan Chicken Stew Recipe

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★★★★★

4.4 from 146 reviews

This Slow Cooker Garlic Parmesan Chicken Stew is a hearty and comforting meal featuring tender chicken breasts, red potatoes, carrots, and celery simmered in a creamy garlic parmesan sauce. Perfect for a hands-off weeknight dinner, this stew combines the savory flavors of Italian seasoning and fresh vegetables slow-cooked to perfection.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 6 to 7 hours
• Total Time: 6 hours 15 minutes to 7 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian-American
• Diet: Low Salt

Ingredients

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Vegetables and 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 and Thickeners

• 1½ cups low sodium chicken or vegetable broth
• 2 tablespoons corn starch
• ⅔ cup heavy cream

Protein and Add-ins

• 3 boneless skinless chicken breasts (about 1.5 lb)
• 1 cup frozen peas (optional)
• ⅓ cup shredded Parmesan cheese

Instructions

1. Prepare Vegetables and Seasonings: Place the potatoes, carrots, celery, onion, garlic, salt, parsley, Italian seasoning, and black pepper in a 4- to 6-quart slow cooker. Stir to combine all the ingredients thoroughly to distribute the seasoning evenly.
2. Mix Broth and Cornstarch: In a small bowl, whisk together the low sodium chicken or vegetable broth and cornstarch until well combined. This mixture will help thicken the stew during cooking. Add this mixture along with the heavy cream into the slow cooker.
3. Add Chicken: Place the boneless skinless chicken breasts into the slow cooker, pressing them down slightly into the liquid to ensure they are mostly submerged for even cooking.
4. Slow Cook: Cover the slow cooker and cook on low for 6 to 7 hours, or until the potatoes and other vegetables are tender. Note that cooking times may vary depending on your slow cooker model. To shorten the cooking time, cut the potatoes into smaller pieces before starting.
5. Shred Chicken and Add Final Ingredients: Carefully remove the chicken breasts from the slow cooker and chop or shred them using two forks. Return the shredded chicken to the slow cooker along with the frozen peas and shredded Parmesan cheese. Stir everything together and taste the stew, adjusting seasonings if needed.
6. Serve: Serve the stew immediately while hot. It pairs wonderfully with crusty bread ideal for soaking up the creamy sauce.

Notes

• For a quicker cook time, dice the potatoes smaller than ½” pieces.
• Frozen peas are optional but add a nice pop of color and sweetness at the end.
• Use low sodium broth to better control the salt level in the stew.
• The stew thickens as it cooks and after adding the cornstarch and cream.
• Crusty bread is highly recommended to serve alongside for dipping into the creamy sauce.

Keywords: slow cooker chicken stew, garlic parmesan chicken, comforting chicken stew, creamy chicken stew, slow cooker dinner, easy chicken recipe