Slow Cooker Garlic Parmesan Chicken (Printable)

Tender chicken and baby potatoes slow-cooked with garlic and Parmesan for an easy, comforting one-pot dinner.

# What You'll Need:

→ Protein & Dairy

01 - 4 boneless skinless chicken breasts (approximately 1.5 pounds)
02 - 1/2 cup freshly grated Parmesan cheese
03 - 1/4 cup heavy cream (optional for extra creamy sauce)

→ Vegetables

04 - 1.5 pounds baby potatoes halved or quartered
05 - 4 cloves garlic minced
06 - 1 small yellow onion sliced

→ Spices & Seasonings

07 - 2 tablespoons olive oil
08 - 1 teaspoon dried Italian herbs or oregano thyme and basil mix
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon salt or to taste
11 - 1/2 teaspoon freshly ground black pepper

→ Garnish

12 - 2 tablespoons fresh parsley chopped (optional)
13 - Extra Parmesan cheese for serving

# How to Make It:

01 - Lightly grease the inside of the slow cooker with 1 tablespoon olive oil to prevent sticking
02 - Arrange halved potatoes and sliced onion evenly across the bottom of the slow cooker
03 - Combine minced garlic, Italian herbs, paprika, salt, pepper, and remaining 1 tablespoon olive oil in a small bowl. Rub mixture over both sides of chicken breasts
04 - Place seasoned chicken breasts on top of potatoes and onions. Sprinkle Parmesan cheese evenly over everything
05 - Pour heavy cream around the edges of the slow cooker if using for a creamier sauce
06 - Cover and cook on High for 4 hours or Low for 7 hours until chicken reaches 165°F and potatoes are fork-tender
07 - Garnish with chopped parsley and additional Parmesan cheese before serving hot

# Expert Advice:

01 -
  • The sauce that develops in the bottom of the slow cooker is basically liquid gold perfect for sopping up with crusty bread
  • Everything cooks together in one pot leaving you with almost zero cleanup which is honestly the best part
02 -
  • Creamy sauces break if you rush the temperature changes so let everything come to room temp before refrigerating leftovers
  • The potatoes on the bottom will be more flavorful than the chicken so stir everything together before serving to distribute those juices
03 -
  • If your chicken breasts are on the thicker side pound them to even thickness so they cook at the same rate as the potatoes
  • Grate your Parmesan from a wedge because the cellulose in pre shredded cheese prevents it from melting properly into the sauce

Return