Slow Cooker Garlic Parmesan Chicken is the recipe you need for busy weeknights, with tender chicken, creamy garlic Parmesan sauce, and perfectly cooked vegetables! It requires minimal effort while delivering a delicious, simple, and hearty meal that will please the entire family!
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This easy peasy crockpot garlic parmesan chicken recipe is bursting with a combination of garlic, Parmesan, and herbs like basil and oregano that will transport your taste buds to the Italian countryside. The creamy sauce and juicy chicken create the ultimate comfort food that has that rustic, homey quality that is perfect for dishing up around the table with family.
It’s also the perfect dish for busy weeknights or when you need a hearty meal with minimal effort. With tender chicken, a satisfying sauce that is rich with garlic and nutty parmesan cheese, and savory potatoes and mushrooms, this recipe creates a delicious meal that’s sure to be a hit with the whole family.
Looking for more easy and tasty crockpot chicken recipes? Check out my Creamy Crockpot Italian Chicken, Cheesy Chicken Tortilla Soup, Slow Cooker Crack Chicken, Slow Cooker Applesauce Pulled Chicken Sandwiches, and Sheet Pan Ultimate Nachos with Slow Cooker Salsa Verde Ranch Chicken!
Why We Love This Recipe
- This simple recipe is a hands-off, stress-free meal. You can set it and forget it while focusing on other tasks.
- The garlic Parmesan sauce is irresistibly creamy, with a savory blend of herbs that brings out the best in the chicken and vegetables.
- This dish is hearty and filling, making it a go-to for feeding the entire family. Plus, it’s easily adaptable to include extra veggies or sides.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chicken Thighs – Bone-in, skin-on thighs are perfect for this recipe because they stay juicy during slow cooking, but boneless, skinless thighs or chicken breasts work well too if that’s what you have.
- Chicken Broth – Adds depth of flavor and keeps the chicken moist while it cooks. You can also use vegetable broth as a substitute.
- Heavy Cream – This is what makes the sauce so irresistibly creamy. For a lighter version, you can substitute with half-and-half or even evaporated milk.
- Parmesan Cheese – The star ingredient for that bold, salty flavor. Freshly grated is always best, but pre-grated works in a pinch!
- Garlic – Fresh minced garlic infuses the dish with a deep, aromatic flavor. You can use garlic powder in a pinch, but fresh is almost always better.
- Dried Basil, Oregano, and Parsley – Classic Italian seasoning that enhances the overall flavor of the dish. If you don’t have dried, fresh herbs work too, just use about double the amount.
- Kosher Salt and Black Pepper – Essential for bringing out all the flavors in the dish.
- Olive Oil – Used to sear the chicken for a richer flavor before slow cooking.
- Russet Potatoes – These soak up the sauce beautifully. If you prefer, you can swap for red or baby potatoes.
- Mushrooms – Add a savory, earthy note to the dish. Baby Bella or white button mushrooms work perfectly.
- Cornstarch and Water – A simple slurry to thicken the sauce at the end of cooking.
- Fresh Parsley – For garnish, adding a pop of color and freshness to the final dish.
How to Make Slow Cooker Garlic Parmesan Chicken
- Season and sear the chicken. Season the chicken thighs with salt and pepper, then heat olive oil in a skillet over medium heat. Sear the chicken on both sides for 2-3 minutes to lock in flavor.
- Layer the slow cooker. Place the diced potatoes and sliced mushrooms at the bottom of the slow cooker. Arrange the seared chicken thighs on top of the vegetables.
- Prepare the sauce. In a bowl, whisk together the chicken broth, heavy cream, Parmesan cheese, minced garlic, and dried herbs (basil, oregano, parsley), along with a pinch of salt and pepper.
- Pour the sauce. Carefully pour the creamy garlic Parmesan sauce over the chicken and vegetables, making sure everything is well-covered.
- Cook low and slow. Cover the slow cooker and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
- Thicken the sauce. About 30 minutes before serving, mix the cornstarch with cold water to create a slurry. Stir it into the sauce, cover, and let it cook for an additional 30 minutes until the sauce thickens.
- Serve and enjoy. Serve your delicious garlic Parmesan chicken as is or over rice, pasta, or mashed potatoes, and garnish with fresh parsley and extra Parmesan if desired!
Recipe FAQ’s
Absolutely! Chicken breasts work great in this recipe, though they tend to cook faster, so keep an eye on them to prevent drying out. You might need to reduce the cooking time slightly.
Yes, you can substitute the heavy cream with coconut cream and use a dairy-free Parmesan alternative. The flavor will be a little different, but still delicious!
This dish pairs perfectly with mashed potatoes, rice, or pasta. You could also add a side of roasted vegetables or a fresh salad like Caesar or Caprese.
Place any leftovers in an airtight container and refrigerate for up to 3 days, and reheat the chicken in the oven at 350°F, covered with foil, to keep it moist. You can also reheat in a microwave on a low setting, but be sure to stir the sauce occasionally so it heats evenly.
Yes, you can! Store the chicken and sauce in an airtight container and freeze for up to 2 months. When you’re ready to enjoy it again, thaw it in the fridge overnight before reheating.
Tips for Success
- Sear the chicken before adding it to the slow cooker. This step locks in the juices and adds a layer of flavor that makes a big difference in the final dish.
- Don’t skip the cornstarch slurry as it thickens the sauce to that perfect creamy consistency, turning it into something you’ll want to drizzle over everything.
- Use freshly grated Parmesan cheese if you can – the flavor is more intense and the texture smoother, which elevates the whole dish.
- While potatoes and mushrooms are perfect, don’t hesitate to throw in extra veggies like carrots, asparagus, broccoli, or spinach to make it your own.
- Be patient as the longer you let it cook on low, the more flavorful and tender the chicken becomes—worth every minute of the wait!
What to Serve with Slow Cooker Garlic Chicken Parmesan
This Slow Cooker Garlic Parmesan Chicken is a complete meal on its own, but it also pairs wonderfully with a few sides.
For a comforting option, serve it over al dente pasta, Brazilian White Rice, or Instant Pot Brown Rice to soak up all that extra creamy garlic Parmesan sauce.
If you’re looking to balance things out with something fresh, try my Bacon Broccoli Salad, Zucchini Salad, Roasted Brussels Sprouts with Bacon, or Air Fryer Brussels Sprouts to add a lovely crunch and freshness.
And you can leave out the potatoes in the recipe in order to serve alongside some classic Homemade Mashed Potatoes, Fluffy Instant Pot Mashed Potatoes, or Garlic Brown Butter Mashed Potatoes, and they soak up that sauce beautifully. Serve with Creamy Mashed Cauliflower to keep things low carb!
Substitutions and Variations
- Boneless, skinless chicken breasts or even drumsticks can be used if you prefer. Just adjust the cooking time slightly for these different cuts.
- For a lighter version, you can use half-and-half or even evaporated milk instead of heavy cream, though the sauce won’t be quite as rich.
- A blend of Parmesan and mozzarella adds a stringy, melty texture if you’re in the mood for something extra cheesy!
- If you’re not a fan of mushrooms, swap them for bell peppers or zucchini for a different texture and flavor.
- You can use baby red potatoes or even sweet potatoes to add a slightly sweeter twist to the dish.
More Easy Slow Cooker Recipes You’ll Love
- Slow Cooker BBQ Baked Beans
- Crockpot Cubed Steak
- Cincinnati Style Chili
- Slow Cooker Apricot Pulled Pork
- Slow Cooker Beef and Noodles
- Slow Cooker Tuscan White Bean Soup
- Slow Cooker Little Smokies in Honey Garlic BBQ Sauce
- Mississippi Pot Roast in Crock Pot
Slow Cooker Garlic Parmesan Chicken
Ingredients
- 6 bone-in, skin-on chicken thighs
- ½ cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried parsley
- 1 teaspoon coarse Kosher salt
- ¼ teaspoon black pepper
- 1 Tablespoon olive oil
- 2 large russet potatoes peeled and cubed
- 8 ounces mushrooms sliced
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- Chopped fresh parsley for garnish
Instructions
- Season the chicken thighs with salt and pepper on both sides.6 bone-in, skin-on chicken thighs
- In a skillet over medium heat, pour the olive oil in. Sear the chicken thighs for about 2-3 minutes per side to enhance the flavor.1 Tablespoon olive oil
- Place the diced potatoes and sliced mushrooms at the bottom of the slow cooker.2 large russet potatoes, 8 ounces mushrooms
- Layer the chicken thighs over the potatoes and mushrooms.
- In a medium bowl, combine the chicken broth, heavy cream, grated Parmesan cheese, minced garlic, dried basil, dried oregano, dried parsley, salt, and black pepper. Stir well to mix the ingredients.½ cup chicken broth, 1 cup heavy cream, 1 cup grated Parmesan cheese, 4 cloves garlic, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon dried parsley, 1 teaspoon coarse Kosher salt, ¼ teaspoon black pepper
- Pour the sauce mixture over the chicken in the slow cooker.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- About 30 minutes before serving, make a cornstarch slurry by mixing cold water and cornstarch in a little bowl. Pour the cornstarch slurry into the sauce so that it can thicken. Cover and cook on high for an additional 30 minutes.2 Tablespoons cornstarch, 2 Tablespoons cold water
- Serve the Garlic Parmesan Chicken over cooked rice alongside the mushrooms and potatoes. Garnish with chopped fresh parsley and additional grated Parmesan cheese if desired.Chopped fresh parsley
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish reheats well. Place on a microwave safe dish and heat until warmed through.
- Feel free to add more vegetables to this dish. Chopped spinach, peppers, or sun-dried tomatoes make excellent additions.
- You can adjust the amount of Parmesan cheese to your liking. I always like to add a little more on top, it adds some saltiness. You can also do a blend of different cheeses.
- You can change out the cut of chicken for this recipe. Try chicken breasts or chicken thighs. The flavor will be great regardless, you may just need to adjust the cooking time.
- I used baby Bella mushrooms for this recipe, but you can use your favorite variety. White button or cremini are usually always stocked at the store.
- You can adjust the spices to your liking. Consider adding some red pepper flakes for a little bit of heat.
- Store: Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors get even better the next day!
- Freeze: Freeze leftovers in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheat: Reheat on the stovetop or microwave in short intervals, stirring to maintain the creamy texture of the sauce.
- Make Ahead: Prepare everything the night before, store it in the refrigerator, and let your slow cooker do all the work the next day. Perfect for busy days!
Lovely recipe, my only desire would be more recipes with options included for creaminess, besides half and half, cream cheese, and whipping or heavy cream. They are too rich, too caloric, too fatty, not very healthy for many, and too expensive to buy for one recipe, especially one that leaves leftovers hiding in the back of refrigerator shelves spoiling. Fine for holidays and parties, but not for weeknight meals. I save these but have to spend time revising the recipe myself using healthy, budget inclusive, on hand ingredients. It would just be so nice to find recipes with Althea alternatives laid out. It would be wonderfully appreciated too.is it possible? Would your blogger friends be interested? Thanks.
Hi MaryAnn! Thank you for your comment. I agree that food can be forgotten in the fridge and sometimes its hard to make recipes if you don’t want a lot of extra food but in most cases you can halve the recipe or freeze the leftovers for later. But I can definitely look into smaller portion recipes. When I buy cream for a recipe and have some leftover, I just keep it in the fridge to use for another recipe so I don’t waste any. I have a great variety of recipes on my site that include some more savory, some lighter, some healthier. Everyone’s tastes and needs are different so I try to have some recipes that appeal to all different types of palates. It’s sometimes hard to truly recreate that creamy texture and flavor without using half and half, cream cheese, or heavy cream in a recipe. Which honestly is sometimes my favorite part of the recipe. In some recipes you can use whole milk instead of heavy cream or just use less cream in a recipe. There are some cream alternatives like pureed cauliflower, milk and cornstarch, or Greek yogurt and milk but again it will change the overall taste or texture of the recipe. Sometimes your own adjustments need to be made to the recipe to fit your needs and preferences.