Slow Cooker Garlic Parmesan Chicken (Print Version)
Tender chicken and potatoes in rich garlic Parmesan sauce for an easy comforting meal.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 1.5 lbs baby potatoes, halved
03 - 1 small yellow onion, diced
04 - 2 cups baby spinach (optional)
→ Sauce & Seasonings
05 - 4 cloves garlic, minced
06 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
07 - 1/2 cup low-sodium chicken broth
08 - 1/3 cup heavy cream
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried Italian herbs
11 - 1/2 teaspoon paprika
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Extra grated Parmesan (optional)
# How to Cook:
01 - Lightly grease the inside of the slow cooker with olive oil or nonstick spray.
02 - In a small bowl, whisk together the garlic, Parmesan, chicken broth, heavy cream, olive oil, Italian herbs, paprika, salt, and pepper until well combined.
03 - Arrange the halved baby potatoes and diced onion in an even layer at the bottom of the slow cooker.
04 - Place the chicken breasts on top of the vegetable layer.
05 - Evenly pour the Parmesan garlic sauce over the chicken and potatoes, ensuring all pieces are coated.
06 - Cover and cook on high for 4 hours or on low for 7 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
07 - If using, stir in the baby spinach during the last 30 minutes of cooking and let it wilt completely.
08 - Sprinkle with chopped fresh parsley and additional grated Parmesan before serving.
# Expert Advice:
01 -
- The sauce thickens into something impossibly creamy without you standing over a stove stirring for twenty minutes
- Everything cooks together so the chicken absorbs all that garlicky goodness while the potatoes become tender little flavor sponges
02 -
- The sauce might look thin at first but it thickens beautifully as the cheese melts and the cream reduces
- Broiling everything for a few minutes at the end creates those gorgeous golden edges that make people think you spent way more effort than you did
03 -
- Cut any particularly large chicken breasts in half so they cook evenly with the potatoes
- Grate your own Parmesan from a wedge because the pre-grated stuff has anti-caking agents that prevent it from melting smoothly