Description
A comforting slow cooker chicken stew made with tender chicken breasts, red potatoes, carrots, celery, and a creamy garlic Parmesan sauce. Perfect for an easy, hearty meal with wholesome vegetables and savory seasonings.
Ingredients
Scale
Vegetables and Seasonings
- 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)
- 1½ teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
Liquids and Thickener
- 1½ cups low sodium chicken or vegetable broth
- 2 tablespoons corn starch
- ⅔ cup heavy cream
Protein and Add-ins
- 3 boneless skinless chicken breasts (about 1.5 lb)
- 1 cup frozen peas (optional)
- ⅓ cup shredded Parmesan cheese
Instructions
- Prepare 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 to combine evenly.
- Mix Broth and Thickener: In a small bowl, whisk together the chicken or vegetable broth and corn starch until smooth, then add this mixture along with the heavy cream into the slow cooker.
- Add Chicken: Add the chicken breasts into the slow cooker and press them slightly into the liquid to submerge partially.
- Cook Stew: Cover the slow cooker and cook on low for 6 to 7 hours, or until the potatoes are tender and chicken is cooked through. Depending on your slow cooker’s temperature, this time may vary slightly.
- Shred Chicken and Add Final Ingredients: Remove the cooked chicken from the slow cooker, chop or shred it into bite-sized pieces, and return it to the stew. Stir in the frozen peas and shredded Parmesan cheese, then taste and adjust seasonings as needed.
- Serve: Serve the stew immediately. It pairs wonderfully with crusty bread for dipping.
Notes
- You can cook this stew on the stovetop if you don’t have a slow cooker. Simmer all ingredients except the cream, corn starch, and Parmesan in a large pot until the potatoes are tender. Mix cream and corn starch, stir into the pot with Parmesan, and continue cooking until thickened.
- If using broth that contains salt, reduce the added salt from 1½ teaspoons to 1 teaspoon to avoid over-seasoning.
- Cutting the potatoes smaller will reduce the cooking time if needed.
- Frozen peas are optional but add a nice touch of sweetness and color to the stew.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
