Slow Cooker Garlic Parmesan Chicken Stew

I loooove making soups in the crock pot. Especially ones that have lots of substance so I don't feel like I have to make a ton of other food as well. This is a great recipe for that:


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


INSTRUCTIONS

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!).

I left out the celery because I really just hate celery in anything and everything (I know - I'm weird because it's basically tasteless.) But I added everything else and I liked it. It's not my favorite soup ever but it's a great option to keep things mixed up. The parmesan flavor is really yummy! Serve it with french bread!