Slow Cooker Parmesan Garlic Chicken and Potatoes
Tender chicken slow-cooked in a creamy parmesan garlic sauce with baby potatoes and herbs — this dish is effortless yet elegant. The chicken becomes melt-in-your-mouth soft, the potatoes soak up all the savory flavor, and the creamy sauce ties it all together.It’s a one-pot meal that feels indulgent but is surprisingly simple to prepare.
Prep Time: 15 minutes
Cook Time: 4–6 hours
Total Time: 6 hours 15 minutes
Serves: 4
Ingredients
For the Chicken & Potatoes
4 boneless, skinless chicken breasts
1 lb (450 g) baby potatoes, halved
3 tbsp butter, melted
3 cloves garlic, minced
1 cup chicken broth
¾ cup heavy cream
½ cup freshly grated Parmesan cheese
1 tsp dried Italian seasoning
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
1 tbsp all-purpose flour or cornstarch
For Garnish
2 tbsp chopped parsley
Extra grated Parmesan
Instructions
Step 1: Prepare the Slow Cooker
Lightly grease the inside of the slow cooker with nonstick spray or a bit of butter.
Add halved baby potatoes to the bottom.
Step 2: Season and Layer the Chicken
Season chicken breasts with salt, pepper, and Italian seasoning.
Place them on top of the potatoes.
Step 3: Make the Sauce
In a bowl, whisk together melted butter, garlic, chicken broth, cream, Parmesan cheese, and thyme.
Pour mixture evenly over the chicken and potatoes.
Step 4: Slow Cook
Cover and cook on:
Low for 5–6 hours, or
High for 3–4 hours,
until chicken and potatoes are tender.
Step 5: Thicken the Sauce
If you prefer a thicker sauce:
Mix 1 tbsp flour or cornstarch with 2 tbsp cold water.
Stir into the sauce 15–20 minutes before serving and cook on high until thickened.
Step 6: Serve
Remove chicken and potatoes onto plates.
Spoon creamy garlic Parmesan sauce on top.
Sprinkle with chopped parsley and extra Parmesan.
Notes & Tips
Add veggies: You can add green beans, spinach, or broccoli in the last 30 minutes of cooking.
For extra flavor: Sear chicken in a skillet for 2–3 minutes per side before slow cooking.
Cheese tip: Use freshly grated Parmesan (not powdered) for the creamiest texture.
Storage: Keeps well refrigerated for up to 3 days; reheat gently on the stove or microwave.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Absolutely — thighs stay even juicier and are perfect for slow cooking.
Q: Can I substitute heavy cream?
Yes, use half-and-half, evaporated milk, or even a mix of milk + cream cheese for richness.
Q: Can I make this in the oven?
Yes — bake covered at 375°F (190°C) for about 45–50 minutes or until chicken and potatoes are tender.
Nutritional Information
Calories: ~490 kcal
Protein: 42g
Carbs: 22g
Fat: 25g
Fiber: 3g