Slow Cooker Parmesan Garlic Chicken and Potatoes - Comforting, Easy, and Flavor-Packed
This slow cooker Parmesan garlic chicken and potatoes is the kind of meal that makes your kitchen smell amazing and your evening feel effortless. You toss everything into the pot, walk away, and come back to tender chicken, buttery potatoes, and a creamy garlic-Parmesan sauce. It’s simple enough for a busy weeknight but crowd-pleasing enough for company.
Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
- 1.5 pounds baby gold or red potatoes, halved
- 4 cloves garlic, minced (or 1.5 teaspoons garlic powder in a pinch)
- 1 cup low-sodium chicken broth
- ¾ cup heavy cream (or half-and-half for lighter)
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (optional, for warmth)
- ½ to 3/4 teaspoon kosher salt, to taste
- ½ teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley, chopped, for garnish
Instructions
- Prep the slow cooker. Lightly grease the insert with a bit of butter or cooking spray so nothing sticks.
- Layer the potatoes. Add halved baby potatoes to the bottom. Sprinkle with a pinch of salt and pepper to season from the start.
- Season the chicken. Pat chicken dry. In a small bowl, mix salt, pepper, Italian seasoning, onion powder, and smoked paprika. Rub evenly over the chicken.
- Make the sauce base. In a measuring cup, combine chicken broth, minced garlic, and butter pieces. Pour over the potatoes and nestle the seasoned chicken on top.
- Slow cook. Cover and cook on Low for 4–5 hours or High for 2.5–3.5 hours, until chicken is cooked through and potatoes are tender.
- Add cream and Parmesan. Stir heavy cream and Parmesan together in a bowl to temper. Pour into the slow cooker, gently stirring around the edges. Cook on Low for another 15–20 minutes to meld.
- Thicken if you like. If you want a thicker sauce, whisk cornstarch with 1 tablespoon cold water. Stir it in and cook 10–15 more minutes on High until the sauce lightly thickens.
- Finish and brighten. Stir in lemon juice for a subtle lift. Taste and adjust salt and pepper. Sprinkle with fresh parsley and extra Parmesan.
- Optional broil. For a golden top, transfer chicken to a sheet pan, sprinkle with Parmesan, and broil 2–3 minutes until lightly browned. Serve over the potatoes with spoonfuls of sauce.