Are you craving a hearty, mouth-watering meal that practically cooks itself? Look no further than this irresistible Slow Cooker Parmesan Chicken Stew! Imagine coming home to a kitchen filled with the rich, savory aroma of tender chicken, colorful vegetables, and a cheesy Parmesan-infused broth that will have your family racing to the dinner table. This Italian-inspired comfort dish is not just a meal – it's a warm hug in a bowl that transforms simple ingredients into a culinary masterpiece with minimal effort.
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb chicken thighs
- 4 cups mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the chicken thighs under cold water and pat them dry with paper towels. This helps to ensure a good sear if you're browning them, and it also helps to remove any excess moisture.
- In a large mixing bowl, combine the mixed vegetables (carrots, peas, and corn). You can use fresh, frozen, or canned vegetables based on your preference. If using canned, make sure to drain them well.
- In a separate bowl, mix together the chicken broth, grated Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the ingredients are well combined.
- Place the mixed vegetables at the bottom of the slow cooker. This will create a bed for the chicken and help it cook evenly.
- Next, lay the chicken thighs on top of the vegetables in the slow cooker. Make sure they are evenly distributed and not overcrowded.
- Pour the chicken broth mixture over the chicken and vegetables, ensuring everything is well coated. The broth will infuse the chicken and vegetables with flavor as it cooks.
- Cover the slow cooker with its lid and set it to cook on low for 6 hours. This slow cooking method will result in tender chicken and flavorful vegetables.
- After 6 hours, check the chicken for doneness. The internal temperature should reach at least 165°F (75°C). If it’s done, carefully remove the chicken thighs from the slow cooker and place them on a cutting board.
- Using two forks, shred the chicken into bite-sized pieces. This will allow the chicken to absorb more of the sauce and flavor from the stew.
- Return the shredded chicken back to the slow cooker and stir it into the vegetable mixture. Let it sit for an additional 10-15 minutes on the warm setting to allow the flavors to meld together.
- Once ready to serve, taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with extra grated Parmesan cheese if desired.
Tips
- For maximum flavor, consider lightly browning the chicken thighs in a skillet before adding them to the slow cooker. This extra step adds depth to the overall taste.
- Use fresh vegetables when possible, but frozen mixed vegetables work perfectly as a convenient alternative.
- Don't rush the cooking process. The 6-hour slow cooking time is crucial for developing rich, deep flavors and ensuring the chicken is fall-apart tender.
- Always check the internal temperature of the chicken to ensure it reaches 165°F (75°C) for food safety.
- For a creamier texture, you can stir in a splash of heavy cream or cream cheese during the last 30 minutes of cooking.
- Customize the stew by adding your favorite herbs or a pinch of red pepper flakes for some heat.
- Leftovers can be stored in the refrigerator for up to 3-4 days and often taste even better the next day as the flavors continue to meld.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 28g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
