Slow Cooker Garlic Parmesan Chicken (Printer-friendly)
Tender chicken and baby 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
# How To Make It:
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 of the slow cooker.
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.
# Expert Hints:
01 -
- The sauce that forms in the bottom of the slow cooker is incredible spooned over everything
- It's the kind of meal that makes people assume you cooked all day when really you barely did anything
02 -
- I once forgot to grease the slow cooker and spent twenty minutes scrubbing burnt cheese off the bottom
- The cream can separate slightly during long cooking, just give everything a gentle stir before serving
03 -
- Cut larger potatoes into uniform quarters so everything finishes cooking at the same time
- Don't lift the lid too often, every peek adds about fifteen minutes to your cooking time