Garlic Parmesan Chicken Stew with Yukon Potatoes
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into chunks
- 4 medium Yukon gold potatoes, diced
- 3 carrots, peeled and sliced
- 2 celery ribs, chopped
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Place the chicken thighs, Yukon potatoes, carrots, celery, onion, and garlic into the slow cooker.
- Pour in the chicken broth, then add the thyme, salt, and black pepper. Stir once to combine.
- Cover and cook on low for 6 hours until the chicken is tender and the vegetables are soft.
- Stir in the heavy cream and Parmesan cheese until the cheese melts into the broth.
- Cover and cook for 20 more minutes on low to warm everything through.
- Ladle into bowls and sprinkle with fresh parsley before serving.
Notes
Stir the Parmesan in gradually at the end so it melts smoothly into the cream without clumping. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board