Description
A comforting slow cooker stew with tender chicken, hearty vegetables, and a creamy garlic Parmesan base, perfect for cold evenings.
Ingredients
Scale
- 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 teaspoons salt
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1½ cups low sodium chicken or vegetable broth
- 2 tablespoons corn starch
- ⅔ cup heavy cream
- 3 boneless skinless chicken breasts (about 1.5 lb)
- 1 cup frozen peas (optional)
- ⅓ cup shredded Parmesan cheese
Instructions
- Place the potatoes, carrots, celery, onion, garlic, salt, parsley, Italian seasoning, and pepper in a 4- to 6-quart slow cooker and stir until combined.
- In a small bowl, whisk together the broth and cornstarch until smooth. Add the mixture to the slow cooker along with the cream, stirring gently to mix.
- Add the chicken breasts, pressing them down slightly into the liquid to ensure they cook evenly.
- Cover and cook on low for 360 to 420 minutes, or until the potatoes are tender.
- Once cooked, remove the chicken from the slow cooker. Chop or shred the chicken and return it to the pot.
- Stir in the peas and Parmesan cheese, then taste and adjust the seasonings as needed.
- Serve immediately, ideally with crusty bread for dipping.
Notes
Store leftovers in the fridge for up to 3 days, or freeze in portions for up to 3 months. Flavors develop overnight, enhancing the dish.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg