Description
This Slow Cooker Garlic Parmesan Chicken Stew is a comforting and hearty dish featuring tender chicken breasts, red potatoes, carrots, celery, and peas simmered in a creamy garlic parmesan broth. With simple ingredients and minimal hands-on time, this stew is perfect for an easy weeknight meal that the whole family will enjoy. The slow cooker brings out rich flavors while making the chicken extraordinarily tender, complemented by the subtle herb seasonings and the savory Parmesan cheese.
Ingredients
Scale
Vegetables
- 1 lb red potatoes, cut into ½ inch 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)
Meat
- 3 boneless skinless chicken breasts (about 1.5 lb)
Liquids & Dairy
- 1½ cups low sodium chicken or vegetable broth
- ⅔ cup heavy cream
- ⅓ cup shredded Parmesan cheese
Seasonings & Thickener
- 1½ teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 2 tablespoons corn starch
Instructions
- Prepare the vegetables and seasonings: Place the cut potatoes, sliced carrots, chopped celery, finely chopped onion, minced garlic, salt, dried parsley, Italian seasoning, and black pepper in the slow cooker. Stir to combine all the ingredients evenly for flavor distribution.
- Make the creamy broth: In a small bowl, whisk together the low sodium chicken or vegetable broth and cornstarch until smooth. Pour this mixture into the slow cooker, then add the heavy cream and stir gently to incorporate into the vegetables and seasonings.
- Add the chicken: Place the boneless skinless chicken breasts on top of the vegetable and broth mixture. Press them down slightly so they are partially submerged in the creamy liquid, which helps the chicken cook thoroughly and absorb flavors.
- Slow cook the stew: Cover the slow cooker and cook on low heat for 6 to 7 hours, or until the potatoes and carrots are tender when pierced with a fork. Cooking time may vary depending on your slow cooker’s temperature; cutting potatoes smaller can reduce cooking time.
- Shred and combine: Carefully remove the chicken breasts from the slow cooker and chop or shred them into bite-sized pieces. Return the chicken to the slow cooker along with the frozen peas and shredded Parmesan cheese. Stir well to combine and allow the cheese to melt and peas to warm through.
- Adjust seasoning and serve: Taste the stew and adjust salt, pepper, or other seasonings as needed. Serve the stew immediately, ideally with crusty bread on the side for dipping into the creamy garlic parmesan broth.
Notes
- This recipe yields about 6 servings, perfect for family meals or leftovers.
- Cut potatoes into smaller pieces if you want to shorten the cooking time.
- Frozen peas are optional but add color and sweetness to the stew.
- For a thicker stew, you can add an extra tablespoon of cornstarch mixed with broth before cooking.
- Crusty bread is recommended for serving to soak up the flavorful broth.
- Ensure to use low sodium broth to better control the salt level in the dish.
Nutrition
- Serving Size: 365 grams
- Calories: 294
- 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
