Description
A comforting and hearty Slow Cooker Garlic Parmesan Chicken Stew packed with tender chicken, red potatoes, carrots, celery, and flavorful herbs in a creamy garlic Parmesan broth. This easy-to-make slow cooker recipe is perfect for cozy family dinners and is served best with crusty bread for dipping.
Ingredients
Scale
Vegetables
- 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 & Herbs
- 1½ teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
Liquids & Dairy
- 1½ cups low sodium chicken or vegetable broth
- 2 tablespoons corn starch
- ⅔ cup heavy cream
- ⅓ cup shredded Parmesan cheese
Protein
- 3 boneless skinless chicken breasts (about 1.5 lb)
Optional
- 1 cup frozen peas
Instructions
- Prepare Vegetables and Seasonings: Place the potatoes, carrots, celery, onion, garlic, salt, parsley, Italian seasoning, and black pepper into a 4- to 6-quart slow cooker. Stir everything together to evenly distribute the spices.
- Make Thickened Broth: In a small bowl, whisk together the low sodium chicken or vegetable broth and corn starch until smooth. Pour this mixture into the slow cooker along with the heavy cream. Stir gently to combine the creamy broth with the vegetables.
- Add Chicken: Place the boneless skinless chicken breasts into the slow cooker, pressing them down slightly into the liquid to submerge as much as possible.
- Slow Cook: Cover the slow cooker with the lid and cook on low setting for 6 to 7 hours, or until the potatoes are tender and the chicken is cooked through. Cooking time may vary slightly depending on your slow cooker. For faster cooking, consider cutting the potatoes into smaller pieces.
- Shred Chicken and Finish Stew: Remove the chicken breasts from the slow cooker and chop or shred them into bite-sized pieces. Return the shredded chicken to the slow cooker along with the frozen peas and shredded Parmesan cheese. Stir well to incorporate and heat through.
- Adjust Seasonings and Serve: Taste the stew and adjust salt or pepper if needed. Serve the stew immediately. It pairs wonderfully with crusty bread for dipping to soak up the creamy garlic Parmesan broth.
Notes
- Cutting the potatoes smaller can reduce the overall cooking time.
- Optional peas add color and sweetness; you can omit if preferred.
- Use low sodium broth to better control saltiness in the stew.
- The shredded Parmesan adds a rich, cheesy flavor and slightly thickens the stew.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 330
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
