Description
This hearty Slow Cooker Garlic Parmesan Chicken Stew combines tender chicken breasts, red potatoes, and fresh vegetables in a creamy garlic Parmesan broth. Perfect for a comforting meal, this stew is slow-cooked to bring out rich flavors and is served best with crusty bread for dipping.
Ingredients
Scale
Vegetables and Seasonings
- 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
Liquids and Thickeners
- 1½ cups low sodium chicken or vegetable broth
- 2 tablespoons corn starch
- ⅔ cup heavy cream
Proteins and Additional Ingredients
- 3 boneless skinless chicken breasts (about 1.5 lb)
- 1 cup frozen peas (optional)
- ⅓ cup shredded Parmesan cheese
Instructions
- Prepare the base: Place the potatoes, carrots, celery, onion, garlic, salt, parsley, Italian seasoning, and black pepper in a 4- to 6-quart slow cooker and stir to combine.
- Add liquids: In a small bowl, whisk together the chicken or vegetable broth and cornstarch until smooth, then pour the mixture into the slow cooker along with the heavy cream. Stir gently to combine.
- Add chicken: Add the chicken breasts to the slow cooker, pressing them slightly into the liquid to ensure they are mostly submerged.
- Cook: Cover the slow cooker and cook on low for 6 to 7 hours, or until the potatoes are tender and the chicken is fully cooked. Cooking time may vary depending on your slow cooker’s temperature.
- Shred chicken: Remove the chicken breasts from the slow cooker and chop or shred them into bite-sized pieces.
- Finish the stew: Stir the shredded chicken back into the slow cooker along with the frozen peas and Parmesan cheese. Mix well, then taste and adjust seasoning as needed.
- Serve: Serve the stew immediately, ideally with crusty bread for dipping to enjoy the creamy garlic Parmesan broth fully.
Notes
- The stew can also be cooked on the stovetop: simmer all ingredients except heavy cream, cornstarch, and Parmesan in a large pot until potatoes are tender, then combine cream and cornstarch, stir into the pot with Parmesan, and cook until thickened.
- If you use salted broth, reduce the added salt to 1 teaspoon to avoid oversalting.
- Cut potatoes smaller if you want to reduce the slow cooker time.
- Frozen peas are optional but add a nice pop of color and sweetness to the stew.
- Serving with crusty bread enhances the experience for dipping into the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
