Go Back
Slow Cooker Garlic Parmesan Chicken and Potatoes is a delicious and easy meal shown as a featured image.

Slow Cooker Garlic Parmesan Chicken and Potatoes

This slow cooker recipe delivers tender chicken and creamy potatoes infused with a rich garlic parmesan flavor. It's a convenient and flavorful one-pot meal perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 2 tbsp butter
  • 2 tbsp chopped fresh parsley, for garnish
  • Salt and pepper to taste
  • 1 tbsp cornstarch optional, for thickening sauce
  • 2 tbsp cold water optional, for thickening sauce

Equipment

  • Slow cooker
  • Large bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • spoon or spatula
  • Stovetop (optional, for thickening sauce)

Method
 

  1. In a bowl, toss the chicken with olive oil, salt, pepper, garlic powder, and paprika.
  2. Place the potatoes and onion in the bottom of the slow cooker.
  3. Arrange the chicken on top of the potatoes.
  4. In a separate bowl, whisk together the minced garlic, chicken broth, heavy cream, and Parmesan cheese.
  5. Pour the sauce over the chicken and potatoes.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the potatoes are tender.
  7. During the last 30 minutes of cooking, add the butter to the slow cooker.
  8. Once the chicken is cooked through, remove it from the slow cooker and let it rest for 5-10 minutes before shredding or slicing.
  9. If the sauce is too thin, you can thicken it by removing some of the liquid and simmering it on the stovetop with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) until thickened. Alternatively, add a few tablespoons of heavy cream.
  10. Return the chicken to the slow cooker, stir to coat with the sauce, and serve immediately.
  11. Garnish with fresh parsley and additional Parmesan cheese.

Notes

For best results, use Yukon Gold potatoes. Chicken thighs are more forgiving than chicken breasts in a slow cooker. Freshly grated Parmesan cheese and minced garlic will provide the best flavor. If the sauce is too thin at the end of cooking, thicken it with a cornstarch slurry or heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.