Slow Cooker Garlic Parmesan Chicken and Potatoes
If you want a set-and-forget dinner that tastes like you fussed, this is it. Tender chicken, baby potatoes, and a rich garlic-parmesan sauce cook low and slow until everything is juicy and full of flavor. The slow cooker does the work while you get the rest of your day handled.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1.5 pounds baby gold potatoes halved; leave small ones whole
- 1 small yellow onion thinly sliced (optional)
- 4 tbsp unsalted butter melted
- 6 cloves garlic minced (or 1½ tsp garlic powder)
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- 0.75 cup freshly grated Parmesan cheese plus extra for serving
- 1 tsp Italian seasoning
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes optional, for heat
- 2 tbsp chopped fresh parsley or chives for garnish
- 1 wedge lemon for serving
Instructions
- Add potatoes and onion to the slow cooker. Season with half the salt and pepper.
- In a bowl, whisk together melted butter, garlic, chicken broth, cream, Parmesan, Italian seasoning, remaining salt and pepper, and red pepper flakes.
- Place chicken on top of the potatoes. Pour the sauce over everything.
- Cook on LOW for 4½–6 hours or HIGH for 2½–3½ hours, until chicken reaches 165°F and potatoes are fork-tender.
- For a thicker sauce, remove the lid and cook on HIGH for 15–20 minutes or stir in a slurry of 1 tbsp cornstarch with 1 tbsp cold water and cook for 10–15 minutes.
- Spoon into bowls, top with fresh herbs, extra Parmesan, and a squeeze of lemon before serving.
Notes
Use freshly grated Parmesan for the best flavor and melt.
To lighten the dish, use half-and-half or evaporated milk and broth combo.
Stir in spinach at the end for added greens, or mushrooms at the start for extra umami.
Replace potatoes with cauliflower for a low-carb version.
Great for meal prep — reheats well for lunch.