Slow Cooker Garlic Parmesan Chicken (Printable)

Rich garlic Parmesan sauce coats tender chicken and baby potatoes in this comforting slow cooker meal.

# 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 cheese (optional)

# How to Make It:

01 - Lightly grease the inside of the slow cooker with olive oil or nonstick cooking spray to prevent sticking.
02 - In a small bowl, whisk together the minced garlic, grated Parmesan cheese, chicken broth, heavy cream, olive oil, Italian herbs, paprika, salt, and black pepper until well combined.
03 - Arrange the halved baby potatoes and diced onion in an even layer at the bottom of the prepared slow cooker.
04 - Place the chicken breasts on top of the vegetable layer in a single, even arrangement.
05 - Pour the prepared garlic Parmesan sauce evenly over the chicken and potatoes, ensuring everything is well coated.
06 - Cover and cook on high heat for 4 hours or on low heat for 7 hours, until the chicken is fully cooked through (internal temperature reaches 165°F) and the potatoes are fork-tender.
07 - If using, stir in the baby spinach during the last 30 minutes of cooking and allow it to wilt completely.
08 - Remove the lid and garnish the dish with chopped fresh parsley and additional grated Parmesan cheese before serving.

# Expert Advice:

01 -
  • Its practically foolproof and rewards you with minimal effort for maximum flavor
  • The sauce becomes this incredible velvety blanket that ties everything together beautifully
02 -
  • I learned the hard way that pre shredded Parmesan has anti caking agents that prevent it from melting properly into sauce
  • Resist the urge to lift the lid too often every peek adds about 15 minutes to your cooking time
03 -
  • Pat the chicken dry before adding it for better browning and sauce adhesion
  • Let everything rest for 5 minutes before serving so the sauce has time to thicken slightly

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