Creamy Garlic Parmesan Slow Cooker Chicken Stew

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This Garlic Parmesan Slow Cooker Chicken Stew is creamy, hearty and full of shredded chicken, tender potatoes, carrots and peas in a garlicky Parmesan broth. It's the kind of slow cooker chicken stew you want on a cold night, and it makes enough to feed a crowd or cover a couple of dinners. A slice of my Ciabatta Garlic Bread for dipping is all it needs.

A ladle scooping up some chicken stew from the slow cooker.

What makes this one different from a plain crockpot chicken stew is the finish. The broth starts as chicken stock, heavy cream and a little cornstarch, and then shredded Parmesan goes in during the last ten minutes and melts right into it.

You end up with something creamy and a little cheesy without it feeling heavy. Two kinds of potatoes are in there too, red for bites that hold their shape and Yukon gold for a creamier stew. If you're building a whole dinner around it, my Cheddar Bay Biscuits and a Shaved Brussels Sprouts Salad round it out.

Quick Look: Garlic Parmesan Slow Cooker Chicken Stew

⏱️ Prep Time: 20 minutes
🕒 Total Time: low 5–6 hours or high 3–4 hours
👨‍👩‍👧‍👦 Servings: 8
📊 Calories: ~294 kcal per serving
🥣 Ingredients: Chicken breasts, red and Yukon gold potatoes, carrots, celery, onion, garlic, dried herbs, chicken broth, cornstarch, heavy cream, frozen peas, Parmesan
⭐ Difficulty: Easy — dice the vegetables, load the slow cooker, then shred the chicken and stir in the peas and Parmesan at the end.

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Why this Recipe Works

Dump and Go. The vegetables, herbs, broth and cream all go into the slow cooker at once, the chicken breasts get pressed down into the liquid, and you walk away. There's no browning step and nothing to babysit.

Simple Ingredients. Chicken breasts, potatoes, carrots, celery, onion, garlic, a few dried herbs, broth, cream and a handful of Parmesan. It's a regular grocery run, and most of the herbs are probably already in your cabinet.

Feeds a Crowd. This makes 8 servings, so it works for a family dinner with leftovers or a pot for company. Leftovers keep in the fridge for up to 3 days and reheat well.

If your slow cooker is your weeknight workhorse, my Slow Cooker Chicken and Rice and Slow Cooker Cheeseburger Soup are two of our favs!

Ingredients Needed

Chicken breasts: Boneless, skinless. Boneless, skinless thighs work too.
Red and Yukon gold potatoes: Red holds its shape, Yukon gold makes it creamier. All of one kind is fine.
Heavy cream: Milk or half-and-half will give you a thinner broth, so stick with cream.
Cornstarch: Whisk it into the broth completely before it goes in so there are no lumps.
Frozen peas and Parmesan: These go in during the last ten minutes, not at the start.

How to Make Garlic Parmesan Slow Cooker Chicken Stew

Chicken stew ingredients in the crock pot and cornstarch mixture in another bowl.

Step 1: Add the potatoes, celery, carrots, onion, garlic, salt, herbs and pepper to the slow cooker.
Step 2: Whisk the chicken broth and cornstarch together until smooth.

Chicken places into the stew misxture, cooked then shredded.

Step 3: Pour the broth mixture and the heavy cream into the slow cooker, stir, then lay the chicken breasts on top and press them down into the liquid. Cover and cook until the chicken is done.
Step 4: Take the chicken out and shred it with two forks.

Shredded chicken added back into the stew, peas and Parmesan cheese added in.

Step 5: Return the shredded chicken to the slow cooker.
Step 6: Add the frozen peas and Parmesan, stir, and cook a few more minutes until the cheese melts in and the stew is creamy. Taste for salt and serve hot.

A ladle pouring some chicken stew into a bowl.

Recipe Tips

Dice the vegetables small and even. The potatoes, celery, carrots and onion all cook together for hours.
Slow cookers heat differently, so begin checking the chicken’s internal temperature after about 2.5-3 hours on high or 4 hours on low, especially if using thinner chicken breasts.
Don't worry if the broth looks separated when you pull the chicken out. This is normal. It can look like the cream has split or isn't mixed in. Give it a stir, add the shredded chicken, peas and Parmesan, and let it go for the final ten minutes.

Slow cooker parmesan chicken stew in a white bowl.

Recipe FAQ's

Can I cook this on high instead of low?

Yes. Cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the thickest part of the chicken reaches 165°F. Slow cookers vary, so start checking a little early.

Can I use thighs instead of breasts?

Yes. Boneless, skinless thighs work in this stew. Cook them the same way and check that the thickest part reaches 165°F before you shred.

Can I freeze garlic Parmesan chicken stew?

Yes. Cool it completely and freeze in airtight containers. Cream-based stews can separate a little after thawing, so thaw overnight in the fridge and stir well while reheating to bring the broth back together.