Description
This Slow Cooker Garlic Parmesan Chicken Stew is a comforting and hearty meal perfect for cozy days. Tender chicken thighs simmer with carrots, potatoes, and aromatic garlic in a flavorful chicken broth, enriched with creamy parmesan and butter. The slow cooker does the work for you, making it an easy and satisfying dish to enjoy any day of the week.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 lbs boneless, skinless chicken thighs
- 3 large carrots, peeled and sliced
- 3 medium Yukon gold potatoes, diced into bite-size chunks
- 1 yellow onion, chopped
- 4 cloves garlic, minced
Liquids and Seasonings
- 4 cups chicken broth
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Ingredients
- 1/2 cup freshly grated parmesan cheese
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- Fresh chopped parsley, for serving
Instructions
- Add Ingredients to Slow Cooker: Place the chicken thighs, sliced carrots, diced potatoes, chopped onion, and minced garlic directly into the slow cooker. No need to stir; just layer them as they are.
- Add Broth and Seasonings: Pour in the chicken broth and sprinkle the Italian seasoning, salt, and pepper over the ingredients. Stir gently if desired to combine flavors.
- Slow Cook: Cover with the lid and cook on low for 7–8 hours or on high for 4–5 hours depending on your schedule and hunger level.
- Shred the Chicken: About 30 minutes before the cooking time is up, remove the chicken from the slow cooker and shred it with two forks or a spoon. Return the shredded chicken to the pot.
- Add Creamy Ingredients: Stir in the parmesan cheese, heavy cream, and butter gently until everything is melted and well combined. Taste and adjust seasoning if necessary.
- Thicken the Stew: If you prefer a thicker consistency, stir in the cornstarch and cold water slurry. It may look odd at first but will blend as it simmers.
- Final Simmer: Replace the lid, set the slow cooker to high (if not already), and let it cook for another 20–30 minutes to thicken and meld the flavors.
- Serve: Spoon the stew into bowls and garnish with fresh chopped parsley. Serve with toasted bread if desired for a complete meal.
Notes
- You can substitute chicken thighs with chicken breasts, but thighs provide more moisture and flavor.
- If you want to reduce calories, consider using half-and-half instead of heavy cream.
- The stew thickens nicely with cornstarch, but you can omit it for a thinner broth.
- Leftovers store well in the fridge for up to 3 days or freeze for up to 2 months.
- Adjust seasoning to your taste before serving; parmesan adds saltiness so be cautious when salting.
