Slow Cooker Garlic Parmesan Chicken Potatoes (Printable version)

Creamy garlic Parmesan chicken with tender baby potatoes, slow-cooked to perfection in a rich, comforting sauce.

# What You'll Need:

→ Protein

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 1.5 lbs baby potatoes, halved
03 - 1 small yellow onion, diced
04 - 2 cups baby spinach (optional)

→ Sauce & Seasonings

05 - 4 cloves garlic, minced
06 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
07 - 1/2 cup low-sodium chicken broth
08 - 1/3 cup heavy cream
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon paprika
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper

→ Garnish

14 - 2 tablespoons fresh parsley, chopped
15 - Extra grated Parmesan (optional)

# How to Prepare:

01 - Lightly grease the inside of the slow cooker with olive oil or nonstick spray to prevent sticking.
02 - In a small bowl, whisk together the garlic, Parmesan, chicken broth, heavy cream, olive oil, Italian herbs, paprika, salt, and pepper until well combined.
03 - Arrange the halved baby potatoes and diced onion in an even layer at the bottom of the slow cooker.
04 - Place the chicken breasts on top of the vegetable layer, ensuring they are not overlapping too much.
05 - Pour the Parmesan garlic sauce evenly over the chicken and vegetables, making sure to coat everything thoroughly.
06 - Cover and cook on high for 4 hours or on low for 7 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
07 - During the last 30 minutes of cooking, stir in the baby spinach and allow it to wilt in the hot mixture.
08 - Sprinkle with chopped fresh parsley and additional grated Parmesan before serving hot.

# Expert advice:

01 -
  • The chicken practically falls apart with just the gentle pressure of your fork
  • Everything cooks together in one pot while you go about your day
  • The sauce alone will have you scraping the bowl for every last drop
02 -
  • The sauce will look thin at first but thickens beautifully as the Parmesan melts and cream reduces
  • Creamy pasta or crusty bread are perfect for catching all that incredible sauce
03 -
  • Grate your own Parmesan from a wedge instead of buying pre-grated, the melting difference is remarkable
  • Don't lift the lid too often during cooking, each peek adds about 15 minutes to the cooking time

Go Back