Slow Cooker Garlic Parmesan Chicken

5 from 1 vote

Slow Cooker Garlic Parmesan Chicken

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!

Prep Time10

Cook Time4

Total Time14

Course: Dinner

Cuisine: American

Servings: servings

Author: Amy Nash

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.

Storage & Make Ahead

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!

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.