Slow Cooker Garlic Parmesan Chicken Potatoes (Printable Version)
Tender chicken and potatoes slow-cooked with garlic, Parmesan, and herbs for an effortless, comforting meal.
# What You’ll 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
# Directions:
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.
# Top Tips:
01 -
- Set it and forget it cooking that delivers restaurant quality flavor with almost zero effort
- The creamy garlic Parmesan sauce makes everything taste decadent while using real, simple ingredients
02 -
- The cream can separate slightly during long cooking, but a quick stir before serving brings everything back together beautifully
- Resist the urge to lift the lid too often, as each peek adds about 15 minutes to the cooking time
03 -
- Grate your own Parmesan cheese because the pre grated version simply wont melt the same way
- Pat the chicken dry before seasoning so the rub adheres properly and creates a nice flavorful crust