Garlic Parmesan Slow Cooker Chicken Stew

A ladle pouring some chicken stew into a bowl.

Garlic Parmesan Slow Cooker Chicken Stew

Garlic Parmesan Slow Cooker Chicken Stew is creamy and hearty, with shredded chicken, two kinds of potatoes, carrots and peas in a garlicky Parmesan broth. Everything goes in the slow cooker; the cheese and peas are stirred in at the end.

Course Entrees

Cuisine American

Keyword chicken stew, garlic parmesan, slow cooker stew

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Calories 294kcal

Author Wendie Williams

Equipment

1 Slow Cooker

Ingredients

½ pound small red potatoes ¼ inch diced
½ pound small yukon potatoes ¼ in diced
1 cup celery ½” diced
1 cup carrots ½” diced
1 cup yellow onion ½” diced
4 cloves garlic chopped or minced
1 teaspoon kosher salt
1 teaspoon parsley dried
½ teaspoon oregano dried
½ teaspoon basil dried
¼ teaspoon thyme leaves dried
½ teaspoon black pepper
1½ cups chicken broth or stock
2 Tablespoons cornstarch
1 cup heavy cream
1½ pounds chicken breast boneless skinless
1 cup peas frozen
¼ cup Parmesan cheese shredded

Instructions

In a 6-quart slow cooker, place the potatoes, celery, carrots, onion, garlic, salt, parsley, oregano, basil, thyme, and black pepper.
In a small bowl mix the chicken stock and cornstarch together and add to the slow cooker. Also add the heavy cream then stir the mixture together.
Place the chicken breast on top and press them into the liquid to cover them. Cook on low for 5-6 hours or high for 3-4 hours, or until the thickest part of the chicken has reached an internal temperature of 165 degrees F.
Remove the cooked chicken and shred it using two heavy duty forks. Add it back to the slow cooker, then add the frozen peas and shredded Parmesan. Stir to combine.
Note: Don’t be concerned if the broth appears slightly separated after removing the chicken to shred. This is normal. Once the Parmesan is stirred in and the stew cooks for the final 10 minutes, it will become creamy and well combined.
Cook for about 10 minutes on high, season to taste if necessary. Serve while hot.

Notes

Refrigerate leftovers in an airtight container for up to 3 days after cooking.

Chicken thighs can be used in place of breasts if you prefer.

Nutrition