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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Garlic Parmesan Chicken Stew Recipe

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This recipe for Garlic Parmesan Chicken Stew is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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).
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.
Serve immediately with crusty bread for dipping (the best way!).
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
4 Hrs 45 Min
Personal Notes:
Personal Notes:
I have cooked this stew on the stove top and it works just as well! If you're in a hurry, simmer everything except cream, corn starch and Parmesan in a large pot until potatoes are tender. Combine cream and corn starch and stir into the pot with the Parmesan, continue cooking until thickened.

 

 

 

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