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Slow Cooker Creamy Garlic Parmesan Chicken with Potatoes

Close-up of shredded slow cooker garlic parmesan chicken served over chunks of potatoes, topped with grated cheese and herbs.

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Make this easy, hearty, and comforting one-pot dinner in your slow cooker. Tender chicken and potatoes cook in a rich, creamy garlic Parmesan sauce.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1.5 lbs small potatoes, quartered
  • 1 cup chicken broth
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Place the chicken and quartered potatoes into the bottom of your slow cooker.
  2. In a small saucepan over medium heat, melt the butter. Add the minced garlic and Italian seasoning; cook for one minute until fragrant.
  3. Pour the chicken broth into the saucepan and bring to a simmer. Remove from heat.
  4. Pour the broth mixture over the chicken and potatoes in the slow cooker. Season with salt and pepper.
  5. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and the potatoes are tender.
  6. Remove the chicken and shred it using two forks, then return the shredded chicken to the slow cooker.
  7. Stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy.
  8. Cook uncovered on high for an additional 15 minutes, stirring occasionally, until the sauce thickens slightly.
  9. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

Notes

  • For a low carb option, omit the potatoes and add 1 cup of fresh broccoli florets during the last 30 minutes of cooking.
  • Serve this dish over cooked pasta or rice if you prefer a saucier meal, or with crusty bread for dipping.
  • If you do not have heavy cream, you can substitute with half-and-half, though the sauce will be slightly thinner.

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