why make this recipe
This slow cooker dish gives you tender chicken, soft potatoes, and a creamy garlic-Parmesan sauce with almost no work. You set it in the morning or before busy nights and let the slow cooker do the work. It makes a warm, filling meal that most people like.
introduction
This recipe uses simple ingredients and a slow cooker to make a full meal with little hands-on time. You can change side ideas and find more slow cooker meal ideas like a slow cooker BBQ chicken sandwich recipe if you want other options for busy days.
how to make Slow Cooker Garlic Parmesan Chicken and Potatoes
Place the potatoes in the slow cooker, pour the creamy garlic-Parmesan mix over them, and add seasoned chicken on top. Cover and cook until the chicken is done and the potatoes are tender. Add broccoli near the end so it stays bright and crisp-tender. For another simple whole-meal slow cooker idea, see this slow cooker chicken and rice recipe for a different style of dinner.
Ingredients :
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 2 cups fresh broccoli florets
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Directions :
- In a slow cooker, add the halved baby potatoes and season with salt and pepper.
- In a bowl, mix together the heavy cream, Parmesan cheese, garlic, and Italian seasoning. Pour this mixture over the potatoes.
- Season the chicken breasts with salt and pepper; add them on top of the potatoes.
- Drizzle with olive oil and cover.
- Cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, add the broccoli florets to the slow cooker.
- Stir gently before serving and enjoy!
how to serve Slow Cooker Garlic Parmesan Chicken and Potatoes
Serve the chicken and potatoes with the creamy sauce spooned over the top. Add the broccoli on the plate. A simple green salad or crusty bread works well on the side. Serve hot.
how to store Slow Cooker Garlic Parmesan Chicken and Potatoes
Cool the leftovers to room temperature, then put them in an airtight container. Keep in the fridge for 3 to 4 days. To freeze, place in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating. Reheat gently on the stove or in the microwave until hot.
tips to make Slow Cooker Garlic Parmesan Chicken and Potatoes
- Salt and pepper the potatoes and chicken well so the flavor comes through.
- If you like a thicker sauce, stir in a small slurry of flour or cornstarch and water at the end and cook a few minutes more.
- Add the broccoli late to keep it bright and firm.
- You can brown the chicken in a pan first for extra color, but it is not required.
- Use small potatoes so they cook evenly in the slow cooker.
variation (if any)
- Swap broccoli for green beans or asparagus added near the end.
- Use shredded mozzarella or extra Parmesan on top before serving.
- Replace heavy cream with half-and-half for a lighter sauce, but it will be thinner.
- Use chicken thighs if you prefer darker meat; cook time is the same.
FAQs
Q: Can I use frozen chicken?
A: You can, but it will take longer to cook and may cook less evenly. Thaw for best results.
Q: Can I cut the cook time?
A: Not much. Slow cookers need time to make the chicken tender. Use the high setting for about 3-4 hours if you need it faster.
Q: What if my sauce is too thin?
A: Mix 1 teaspoon cornstarch with 2 teaspoons cold water and stir into the cooker. Let it cook 10-15 minutes to thicken.
Q: Can I add other vegetables?
A: Yes. Add root vegetables at the start and softer vegetables later so everything finishes properly.
Conclusion
For the original version and extra tips, see the full recipe on Slow Cooker Garlic Parmesan Chicken and Potatoes on Damn Delicious.
Slow Cooker Garlic Parmesan Chicken and Potatoes
Ingredients
Method
- In a slow cooker, add the halved baby potatoes and season with salt and pepper.
- In a bowl, mix together the heavy cream, Parmesan cheese, garlic, and Italian seasoning. Pour this mixture over the potatoes.
- Season the chicken breasts with salt and pepper; add them on top of the potatoes.
- Drizzle with olive oil and cover.
- Cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, add the broccoli florets to the slow cooker.
- Stir gently before serving and enjoy!