Description
This Slow Cooker Garlic Parmesan Chicken Stew is a comforting and hearty dish featuring tender boneless chicken breasts, red potatoes, carrots, celery, and peas simmered in a creamy garlic parmesan broth. Perfect for an easy, hands-off meal that delivers rich flavors and satisfying textures, this stew is ideal for cozy dinners and comes together effortlessly in a slow cooker.
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
- 1 cup frozen peas (optional)
Seasonings & Herbs
- 1½ teaspoon 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)
Instructions
- Prepare the vegetables and seasonings. Place the red potatoes, 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 everything together to combine evenly.
- Mix broth and cornstarch. In a small bowl, whisk together the low sodium chicken or vegetable broth with the cornstarch until smooth. Pour this mixture into the slow cooker along with the heavy cream, stirring gently to combine.
- Add chicken to slow cooker. Nestle the boneless skinless chicken breasts into the vegetable and liquid mixture, pressing them down slightly to ensure they are partially submerged in the liquid.
- Cook on low. Cover the slow cooker and cook on the low setting for 6 to 7 hours, or until the potatoes are tender and the chicken is fully cooked. Cooking times may vary based on your slow cooker’s temperature; cutting potatoes smaller can reduce the cooking time.
- Shred chicken and finish stew. Remove the cooked chicken from the slow cooker and chop or shred it into bite-sized pieces. Return the shredded chicken to the slow cooker, then add the frozen peas and shredded Parmesan cheese. Stir to combine, and taste to adjust seasoning as needed.
- Serve immediately. Ladle the stew into bowls and serve hot. Crusty bread is recommended for dipping to enjoy the creamy garlic Parmesan broth to the fullest.
Notes
- This stew is a comforting, hearty dish perfect for chilly days and easy weeknight meals.
- You can customize the vegetables or add other herbs according to your preference.
- If you want to speed up cooking, cut the potatoes into smaller pieces.
- Adding frozen peas near the end keeps them vibrant and fresh without overcooking.
- For a dairy-free version, substitute heavy cream and Parmesan with non-dairy alternatives.
- Serve with crusty bread for dipping to enjoy the creamy broth fully.
Nutrition
- Serving Size: 365 grams
- Calories: 294 kcal
- Sugar: 5 g
- Sodium: 817 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 71 mg
