Description
This Slow Cooker Garlic Parmesan Chicken Stew is a comforting and hearty dish featuring tender chicken breasts, red potatoes, and a medley of vegetables simmered to perfection in a creamy garlic Parmesan broth. Perfect for an easy weeknight meal with minimal prep and maximum flavor.
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 Thickening
- 1½ cups low sodium chicken or vegetable broth
- 2 tablespoons corn starch
- ⅔ cup heavy cream
Main Protein and Additions
- 3 boneless skinless chicken breasts (about 1.5 lb)
- 1 cup frozen peas (optional)
- ⅓ cup shredded Parmesan cheese
Instructions
- Combine 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 and stir to combine evenly.
- Prepare broth mixture: In a small bowl, whisk together the chicken or vegetable broth and corn starch until smooth, then add this mixture along with the heavy cream into the slow cooker.
- Add chicken: Nestle the chicken breasts into the stew mixture, pressing down slightly so they are partially submerged in the liquid.
- Cook low and slow: Cover the slow cooker and cook on low for 6 to 7 hours, or until the potatoes are tender and the chicken is cooked through. Cooking time may vary depending on your slow cooker; smaller potato pieces can reduce cooking time.
- Shred chicken and finish stew: Remove the chicken breasts from the slow cooker, chop or shred them using two forks, then stir the chicken back into the stew along with the frozen peas and shredded Parmesan cheese. Taste and adjust seasoning as needed.
- Serve: Serve the stew immediately, ideally with crusty bread for dipping to enjoy the creamy garlic Parmesan broth.
Notes
- You can also make this stew on the stovetop by simmering all ingredients except cream, corn starch, and Parmesan in a large pot until potatoes are tender. Then stir in the cream and corn starch mixture with Parmesan and cook until thickened.
- If you use salted broth, reduce the added salt to 1 teaspoon to avoid over-seasoning.
- Cut potatoes smaller than ½ inch if you want to reduce slow cooker cooking time.
- Frozen peas are optional but add a nice pop of color and sweetness to the dish.
- Serve with crusty or artisan bread to soak up the flavorful broth.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
