Slow Cooker Garlic Parmesan Chicken Stew
Slow Cooker Garlic Parmesan Chicken Stew

Slow Cooker Garlic Parmesan Chicken Stew #maincourse #soup

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I love it such a lot that I most likely eat additional stew and soup within the summer than your average person, particularly considering our summers area unit a bit on the short aspect here (you’d assume I’d wish to require advantage of our shorter broiling season!).

I was battling making an attempt to come to a decision what to create for you this month with these attractive Chilean Splash very little Potatoes. I had thought of perhaps a conventional stew or joint, and whereas those would have each been super delicious, this creamy garlic cheese chicken version takes the cake.

Ingredients

  • 1 lb Little Potatoes I used Chilean Splash, halved or quartered if large
  • 3 boneless skinless chicken breasts cut into 1″ pieces
  • 1 stalk celery chopped
  • 1/2 medium onion finely chopped
  • 3-4 large carrots thinly sliced
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 3 cups chicken or vegetable broth
  • 2/3 cup cream or milk
  • 4 tablespoons corn starch
  • 1/2 cup shredded Parmesan cheese
Slow Cooker Garlic Parmesan Chicken Stew
Slow Cooker Garlic Parmesan Chicken Stew

Instructions

  1. Add potatoes, chicken, celery, onion, carrots, garlic, salt, parsley, thyme, pepper, and broth to a 4-6 quart slow cooker. Cover and cook on low for 4 hours or until chicken is cooked through and potatoes are tender (this could take up to 6 hours depending on the temperature of your slow cooker — cutting them smaller will speed up cooking time).
  2. Set slow cooker to high. Stir together cream and corn starch and stir into slow cooker, along with Parmesan cheese. Cover and cook another 30 minutes or until thickened.
  3. Serve immediately with crusty bread for dipping (the best way!).

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