Rich & Savory Crock Pot Chicken Parmesan Stew

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Crock Pot Chicken Parmesan Stew is a thick and hearty chicken stew recipe made with chunky potatoes, tomatoes, carrots, celery, onions that is seasoned perfectly with thyme and bay.

Crock Pot stew recipes can be a lifesaver during the summer months. It is so easy to cook in a slow cooker and not have to worry about turning the stove or oven on to cook dinner.

Slow cooker meals save time, keep the house cool, and can make it easy to cook a delectable meal all of the family will enjoy any day of the week.

This chicken stew has a rich and delectable gravy. The Parmesan cheese adds an out-of-this-world flavor that you rarely find in a slow cooker stew recipe.

The stew is packed full of fresh vegetables. The chunky red potatoes are tender and filling.

Anyone, even the biggest meat and potatoes man will love this slow cooker chicken stew recipe for lunch or dinner.

Chicken Stew Recipe Tips

• What size crock pot works best?: Using a larger crock pot then your recipe might need helps the stew recipe cook faster in the slow cooker. It takes much longer for a smaller slow cooker that has been filled to the brim to heat up the contents than it does to heat a larger slower cooker that is only ½ to ¾ full.

• Boneless chicken: I used boneless skinless white meat but boneless skinless chicken thighs can be used instead.

• How to prevent peeled potatoes from browning: Chicken stew calls for cubed potatoes. Once you have peeled and cubed the potatoes cover them with cold water to prevent them from browning while preparing the rest of the ingredients.

• How to keep chicken brown drying out in the slow cooker: You may notice that almost all of my crock pot chicken recipes call for whole pieces of boneless skinless chicken breasts. Keeping the chicken pieces whole instead of cubing them before slow cooking them will keep the chicken moist. Small pieces of chicken dry out quickly and will be dried after cooking for an extended period of time in a slow cooker.

• Best stew thickener: The best stew thicken you can use is cornstarch and water. Cornstarch will not change the flavor, does not leave lumps floating around and quickly thickens stews and soups.

• Best herbs to season stew. Bay leaf is one of the best herbs you can use to season homemade stew or soup.

• Best Parmesan cheese: Freshly grated, real Parmesan cheese is the best Parmesan cheese to use for this recipe. Fresh Parmesan cheese might seem like an expensive ingredient but when you are shredding it finely to use in a recipe it goes a long way. My favorite Parmesan cheese is Belgioioso Parmesan Cheese. You can find it is most grocery stores with the specialty cheese.

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Prep

• Cubed Potatoes: Peel the potatoes and rinse well. Cut the potatoes into cubes and cover with fresh cold water. Set aside until ready to use.
• Sliced carrots: Trim and peel the carrots with a vegetable peeler. Cut into ½ inch thick slices with a sharp paring knife.
• Sliced celery: Trim the ends off 1 large stalk of celery. Rinse under cold water and scrub away any dirt. Slice into ¼ inches with a paring knife.
• Diced onion: Cut the ends off of the onion with a sharp paring knife, peel the onion skin off. Slice the onion and dice.
• Minced garlic: Crush the fresh garlic cloves with the back of a knife, peel the skin off and smash with the back of a knife again. Minced finely.

Ingredients

• 2 medium to large pieces of boneless chicken. I used about 2 pounds boneless white meat.
• 4 to 6 medium red potatoes, peeled, rinsed, and cubed. Keep in cold water to prevent browning until ready to use.
• 14.5 oz can diced tomatoes in sauce
• 4 medium carrots (½ cups sliced carrots)
• 1 cup sliced celery
• 1 medium onion diced
• 2 tablespoons minced garlic
• 1 teaspoon ground black pepper
• 1 teaspoon table salt or Himalayan pink salt (I used the pink)
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried thyme
• 1 dried bay leaf
• 4 cups chicken broth
• 2 cups finely shredded Parmesan cheese
• 3 tablespoons corn starch mixed with 3 tablespoons cool water

Directions

1. Place the boneless chicken into an 8-quart crock pot.
2. Add the cubed potatoes, diced tomatoes, sliced carrots, sliced celery, diced onion, and minced garlic to the crock pot.
3. Next, add the spices. You can use fresh parsley and thyme instead of dried parsley and thyme if you have it. Add the ground pepper and salt to the slow cooker. Add a dried bay leaf to the crock pot.
4. Fill the crock pot with the chicken broth. Place the lid on the crock pot and cook for 4 hours on high. Or 6 to 8 hours on low or until the chicken meat is cooked through and the potatoes are tender.
5. Once the meat and the potatoes have finished cooking (after about 4 hours depending on how large the chicken pieces are). Remove the chicken from the slow cooker and shred with two forks.
6. Return the shredded chicken meat to the slow cooker. Add the shredded parmesan cheese and the corn starch and water to the slow cooker. Stir to combine.
7. Recover the slow cooker and continue to cook until the cheese has melted and the stew has thickened about 15 minutes.
8. Serve the chicken stew with a crusty loaf of bread or crackers.
9. Makes 6 to 8 servings.

Because I know you love slow cooker recipes as much as I do head over to my main Crock Pot Recipes page where you will find links to all my slow cooker recipes.

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