Description
This Slow Cooker Garlic Parmesan Chicken Stew is a comforting and hearty meal perfect for busy days. Tender chicken breasts cook slowly with red potatoes, carrots, celery, and a savory blend of garlic, Italian seasoning, and Parmesan cheese, creating a creamy, flavorful stew that’s easy to prepare and delicious to enjoy.
Ingredients
Units
Scale
Vegetables
- 1 lb red potatoes (cut into 1/2″ pieces)
- 2 large carrots (peeled and thinly sliced)
- 1 rib celery (chopped)
- 1/2 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 cup frozen peas (optional)
Seasonings
- 1 1/2 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
Liquids and Dairy
- 1 1/2 cups low sodium chicken or vegetable broth
- 2 tablespoons corn starch
- 2/3 cup heavy cream
- 1/3 cup shredded Parmesan cheese
Protein
- 3 boneless skinless chicken breasts (about 1.5 lb)
Instructions
- Prepare the vegetables and seasonings: Place the cut red potatoes, sliced carrots, chopped celery, finely chopped onion, minced garlic, salt, dried parsley, Italian seasoning, and black pepper in a 4- to 6-quart slow cooker. Stir to combine all ingredients evenly.
- Mix broth and thickener: 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. Give everything a gentle stir to incorporate the liquids with the vegetables and seasonings.
- Add the chicken: Place the boneless skinless chicken breasts into the slow cooker, pressing them gently into the creamy vegetable mixture ensuring they are submerged.
- Cook the stew: Cover the slow cooker with its lid and cook on low heat for 6 to 7 hours, or until the potatoes and chicken are tender. Cooking time may vary depending on your slow cooker temperature; cutting the potatoes smaller can reduce the cooking time.
- Shred the chicken and finish the stew: Remove the cooked chicken breasts from the slow cooker and chop or shred them. Return the shredded chicken to the slow cooker along with the frozen peas and shredded Parmesan cheese. Stir well to combine and allow the cheese to melt. Taste and adjust seasoning if needed.
- Serve: Serve the stew immediately while hot. It pairs wonderfully with crusty bread for dipping, enhancing the creamy, garlicky flavors.
Notes
- If you prefer a thicker stew, you can add an additional tablespoon of corn starch mixed with cold water during the last 30 minutes of cooking.
- Using low sodium broth allows better control of the salt level in the dish.
- Frozen peas are optional but add a nice pop of color and sweetness.
- For quicker cooking, dice potatoes smaller than ½ inch pieces.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Consider substituting heavy cream with half-and-half for a lighter version, though the stew will be less creamy.
Nutrition
- Serving Size: 1 serving (approx. 1 bowl)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
