Description
This Slow Cooker Garlic Parmesan Chicken Stew is a comforting and hearty dish featuring tender chicken breasts simmered with red potatoes, carrots, celery, onion, and peas in a creamy garlic Parmesan broth. Perfect for an easy, hands-off meal, this stew offers a flavorful blend of herbs and spices and is ideal for serving with crusty bread for dipping.
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 cut potatoes, sliced carrots, chopped celery, finely chopped onion, minced garlic, salt, dried parsley, Italian seasoning, and black pepper into a 4- to 6-quart slow cooker. Stir lightly to combine the ingredients evenly.
- Mix broth and cornstarch: 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. Stir gently to distribute the liquid evenly among the vegetables.
- Add the chicken: Place the boneless skinless chicken breasts into the slow cooker and press them down slightly into the liquid mixture so they are partially submerged, ensuring even cooking and flavor absorption.
- Cook the stew: Cover the slow cooker with its lid and cook on low heat for 6 to 7 hours, or until the potatoes and chicken are tender. Cooking time may vary depending on your slow cooker; smaller potato pieces can reduce time.
- Shred the chicken: Once cooked, carefully remove the chicken breasts from the slow cooker and chop or shred them to your desired size. Return the chicken to the slow cooker.
- Finish the stew: Stir in the frozen peas (if using) and shredded Parmesan cheese. Mix well to incorporate the cheese and allow the peas to warm. Taste and adjust seasonings as needed.
- Serve: Spoon the stew into bowls and serve immediately. For the best experience, accompany the stew with crusty bread to soak up the creamy garlic Parmesan broth.
Notes
- This stew is a warm and hearty comfort food ideal for family dinners or meal prep as it practically cooks itself in the slow cooker.
- Adjust the size of the potato pieces to control the overall cooking time if needed.
- Using low sodium broth helps control the salt level; season further to taste after cooking.
- Frozen peas are optional but add a nice pop of color and sweetness to balance the savory broth.
- For a thicker stew, ensure the cornstarch is well mixed into the broth before adding, which helps in creating a creamy consistency during slow cooking.
- Crusty bread is highly recommended to accompany this stew for dipping and extra satisfaction.
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
