Slow Cooker Garlic Parmesan Chicken (Print)

Tender chicken and potatoes slow-cooked with garlic, Parmesan, and herbs for a comforting one-pot meal.

# What You Need:

→ Protein & Dairy

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

→ Vegetables

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

→ Spices & Seasonings

07 - 2 tbsp olive oil
08 - 1 tsp dried Italian herbs (or a mix of oregano, thyme, and basil)
09 - 1 tsp smoked paprika
10 - 1/2 tsp salt, or to taste
11 - 1/2 tsp freshly ground black pepper

→ Garnish

12 - 2 tbsp 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 of olive oil.
02 - Arrange the halved potatoes and sliced onion evenly on the bottom.
03 - In a small bowl, combine minced garlic, Italian herbs, paprika, salt, pepper, and 1 tablespoon olive oil. Rub this mixture over the chicken breasts on both sides.
04 - Place the seasoned chicken breasts on top of the potatoes and onions. Sprinkle the Parmesan cheese evenly over the chicken and potatoes.
05 - Pour in the heavy cream (if using) around the edges for a creamier result.
06 - Cover and cook on High for 4 hours or Low for 7 hours, until the chicken is cooked through and potatoes are fork-tender.
07 - Garnish with chopped parsley and extra Parmesan before serving.

# Expert Advice:

01 -
  • Everything cooks together in one pot, meaning less cleanup and more time to actually enjoy your evening
  • The chicken stays incredibly juicy while the potatoes soak up all that garlicky, cheesy goodness
02 -
  • The cream creates an incredibly rich sauce, but the dish is still delicious without it if you are watching calories
  • Different slow cookers run at different temperatures, so check for doneness a little early the first time you make this
03 -
  • Cut any larger chicken breasts in half so they cook at the same rate as the smaller ones
  • If your potatoes are especially large, quarter them instead of halving so they finish cooking before the chicken dries out

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