If I could eat one thing forever, this would be it!

There's something truly comforting about a dish that fills the home with mouthwatering aromas as it simmers away, and this Slow Cooker Garlic Parmesan Chicken Stew does just that. Its roots lie in the heartwarming tradition of family gatherings around the dinner table, with a stew that's been tailored to warm you up from the inside out. This stew is for those who love the rich and creamy texture of a good Alfredo sauce, but desire something a bit more nourishing and filling. Perfect for busy weekdays or lazy weekends, this is a must-try for anyone looking to serve up love in a bowl.

This Garlic Parmesan Chicken Stew stands proud all on its own, but I love pairing it with a crusty baguette to sop up all that creamy goodness, or with a side of steamed green beans for an extra veggie kick. If you're looking to add a bit more substance, it's delightful over a bed of fluffy mashed potatoes or your favorite pasta.

Slow Cooker Garlic Parmesan Chicken Stew
Servings: 6 servings

- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 1 cup grated Parmesan cheese
- 1/2 cup sour cream or heavy cream
- 2 cups fresh baby spinach

1. Heat the olive oil over medium heat in a large skillet and brown the chicken. This should take about 4-5 minutes. Transfer the chicken to the slow cooker.

2. In the same skillet, add the onion and garlic, and sauté until the onion is translucent. Add the carrots and celery and continue cooking for another 3 minutes before stirring in the flour to coat the vegetables well.

3. Gradually pour in the chicken broth, scrapping any brown bits from the skillet. Season with oregano, basil, salt, and pepper and bring the mixture to a simmer. Once slightly thickened, pour it over the chicken in the slow cooker.

4. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and the vegetables are cooked through.

5. Stir in the milk, Parmesan, and sour cream or heavy cream until well combined. Toss in the fresh spinach and continue cooking until the spinach wilts, about 5 minutes. Adjust seasoning as necessary.

6. Serve hot with your chosen accompaniments.

- For a dairy-free version, skip the Parmesan and the cream. You can thicken the stew using a cornstarch slurry if needed (1 tablespoon cornstarch mixed with 1 tablespoon water).
- If you're catering to a picky eater who isn't fond of spinach, you can leave it out or substitute it with peas or chopped zucchini added in the last 30 minutes of cooking.
- Want to make it a little heartier for those exceptionally chilly days? Add cubed potatoes or a handful of your favorite pasta 30 minutes before the end of cooking time.
- Remember, when cooking with dairy in a slow cooker, adding it at the end helps prevent curdling and ensures a creamy, smooth texture.
- Make it a Sunday special by topping it with a sprinkle of shredded mozzarella under the broiler for a quick cheesy crust—a little something to make is extra special.