Slow Cooker Garlic Parmesan Chicken Stew Recipe | Yummly

Slow Cooker Garlic Parmesan Chicken Stew

Courtney Clark: "Melt in your mother and fell apart Next time I m…" Read More
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  • 1 pound potatoes (Little, I used Chilean Splash, halved or quartered if large)
  • 3 boneless, skinless chicken breasts (cut into 1" pieces)
  • 1 stalk celery (chopped)
  • 1/2 onion (medium, finely chopped)
  • 4 large carrots (thinly sliced)
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 3 cups chicken broth
  • 2/3 cup cream (or milk)
  • 4 tablespoons corn starch
  • 1/2 cup shredded Parmesan cheese
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    NutritionView More

    Sodium28% DV670mg
    Fat17% DV11g
    Protein39% DV20g
    Carbs9% DV26g
    Fiber12% DV3g
    Calories270Calories from Fat100
    Total Fat11g17%
    Saturated Fat6g30%
    Trans Fat
    Calories from Fat100
    Total Carbohydrate26g9%
    Dietary Fiber3g12%
    Vitamin A170%
    Vitamin C35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Courtney Clark 3 months ago
    Melt in your mother and fell apart Next time I might add more garlic and pepper for more flavour. I also added spring onions
    Jenni L. a year ago
    Turned out perfect! Makes great leftovers.
    Alyssa Beaver 2 years ago
    Halved the recipe for smaller crock pot. Turned out well but I had to add more parm, milk, and cornstarch. I think it could use more salt and pepper. And I’d like to try adding Italian seasoning like a previous poster did. Just slightly bland on the spices without it
    Ogilvie 2 years ago
    Very good. Did mine on the stovepot so I browned the chicken first then followed the recipe. Cook time was about an hour less. Will definitely make this again!
    Christin Davis 2 years ago
    Turned out fantastic!! I added some additional italian seasoning which is just herbs and no salt to give it a little more body and it made a huge difference without increasing the sodium content. When I make it again, I will use a whole chicken and make my own broth separately so I can strain out any floating bits , then put everything in and shred the chicken. This was an amazing recipe!
    Shae W. 2 years ago
    I've made this several times. i always follow the directions the first time and make adaptions afterwards if needed. this recipe is perfect. my family loves this soup!
    Linda F. 3 years ago
    I liked the flavor but was disappointed that it didn't thicken up. Maybe because I used milk instead of cream. I tried adding a little more corn starch and let it cook a little longer on high but, the consistency didn't change. If I make it again I will make it with cream and see if it makes a difference.