Description
Slow Cooker Garlic Parmesan Chicken and Potatoes is the ultimate set-it-and-forget-it dinner. Tender chicken, perfectly cooked baby potatoes, and creamy garlic Parmesan sauce come together in one pot while you go about your day.
Ingredients
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- 4 boneless, skinless chicken breasts (about 2 lbs)
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- 1½ lbs baby potatoes, halved
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- 4 cloves garlic, minced
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- 1 cup chicken broth
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- 1 cup grated Parmesan cheese
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- 1 tsp dried Italian herbs
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- Salt and pepper to taste
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- 2 tbsp olive oil
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- 2 tbsp flour (for thickening)
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- Fresh parsley for garnish
Instructions
Wash and halve the baby potatoes – cutting them allows them to absorb more of the delicious sauce and ensures they cook evenly with the chicken. Mince the garlic cloves finely so the flavor distributes throughout the dish.
Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
Drizzle the olive oil in the bottom of your slow cooker and spread it around. Add the halved potatoes in an even layer on the bottom – they need direct heat to cook properly, so they go on the bottom rather than on top of the chicken.
Place the seasoned chicken breasts on top of the potatoes, arranging them in a single layer if possible.
In a mixing bowl, whisk together the chicken broth, minced garlic, Italian herbs, and half of the Parmesan cheese (reserve the other half for later).
Pour the garlic Parmesan broth mixture evenly over the chicken and potatoes in the slow cooker. Make sure the liquid reaches the potatoes on the bottom. Cover with the lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken is done when it reaches 165°F internal temperature and the potatoes are fork-tender.
About 30 minutes before serving, remove ½ cup of the cooking liquid and whisk it with the flour in a small bowl until smooth with no lumps.
Pour this mixture back into the slow cooker, stir gently, and add the remaining Parmesan cheese. Cover and cook for the final 30 minutes, allowing the sauce to thicken and become creamy.
The chicken should be incredibly tender – it might even start to shred on its own. Carefully transfer the chicken breasts and potatoes to serving plates, then spoon the creamy garlic Parmesan sauce over everything.
Garnish with freshly chopped parsley and an extra sprinkle of Parmesan if desired. Serve immediately while hot.
Notes
Don’t skip the thickening step – it transforms watery liquid into luxurious sauce.
Cut potatoes uniformly so they cook at same rate. Use fresh Parmesan, not shelf-stable kind, for best flavor and smooth texture. Layer potatoes on bottom, not on top of chicken, for proper cooking. Store leftovers in airtight container in refrigerator for up to 4 days.
Prepare night before by layering everything in slow cooker insert, cover and refrigerate. Cook as directed next day. Add sun-dried tomatoes and spinach for Mediterranean twist.
Try Cajun seasoning instead of Italian herbs for spicy Southern version.
Add cream cheese in last 30 minutes for even richer, creamier sauce.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 2g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 135mg