Description
This Slow Cooker Garlic Parmesan Chicken Stew is a comforting and hearty dish perfect for any day of the week. It combines tender chicken breasts with red potatoes, carrots, celery, and a creamy garlic Parmesan sauce, all slow-cooked to perfection. Ideal for set-it-and-forget-it meals, this stew offers a flavorful, comforting experience with the added convenience of a slow cooker.
Ingredients
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
- 1½ teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
Liquids and 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 potatoes, carrots, celery, onion, garlic, salt, parsley, Italian seasoning, and black pepper in a 4- to 6-quart slow cooker and stir gently to combine all the ingredients evenly.
- Mix Broth and Cornstarch: In a small bowl, whisk together the low sodium chicken or vegetable broth with the cornstarch until the mixture is smooth and without lumps.
- Add Liquids and Cream: Pour the broth and cornstarch mixture into the slow cooker along with the heavy cream, ensuring all ingredients are well integrated.
- Add Chicken: Place the boneless skinless chicken breasts on top of the vegetables and press down slightly so they are partially submerged in the liquid.
- Cook the Stew: Cover the slow cooker and cook on low heat for 6 to 7 hours, or until the potatoes and vegetables are tender and the chicken is fully cooked. Note that cooking time can vary depending on slow cooker temperature; reducing potato size can shorten cooking time.
- Shred Chicken and Add Final Ingredients: Remove the chicken from the slow cooker and chop or shred it into bite-sized pieces. Stir the chicken back into the stew along with the optional frozen peas and the shredded Parmesan cheese.
- Final Seasoning and Serve: Taste the stew and adjust the seasonings if necessary. Serve the stew immediately, ideally with crusty bread for dipping to soak up the delicious sauce.
Notes
- Cutting the potatoes into smaller pieces can help reduce the overall cooking time.
- Frozen peas are optional but add a nice pop of color and sweetness to the stew.
- Using low sodium broth helps control the salt level; adjust salt to your preference before serving.
- For a thicker stew, you can add a little more cornstarch dissolved in cold water during the last hour of cooking.
- Crusty bread is highly recommended for serving to enjoy the stew’s creamy sauce fully.
