INGREDIENTS:

3 boneless, skinless chicken breasts, cubed

1 pound small potatoes (red or gold or both), halved or quartered

1/2 yellow onion, finely chopped

2 carrots, peeled and chopped

2 ribs celery, chopped

4 cloves garlic, minced

1/2 tablespoon Italian seasoning

Kosher salt and freshly ground pepper, to taste

3 cups low-sodium chicken broth

2/3-1 cup heavy cream

4 tablespoons cornstarch

1 cup parmesan cheese, plus extra for garnish

INSTRUCTIONS:

Place cubed chicken in the bottom of slow cooker and top with potatoes, onion, carrot, celery and garlic.
Season generously with salt and pepper, then add Italian seasoning.
Pour chicken broth over your chicken and veggies, then stir together. Cover and cook on high for 2-3 hours, or on low for 4-5 hours, until chicken is cooked through and potatoes are fork tender.
Create a slurry by whisking cornstarch into heavy cream, then stir into slow cooker stew. Also stir in parmesan cheese.
Cover and cook for another 20-30 minutes, or until stew is thickened.
Transfer to serving bowls and serve hot, garnished with crusty bread, if desired.

Slow Cooker Garlic Parmesan Chicken Soup Recipe

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