Go Back

Slow Cooker Parmesan Garlic Chicken and Potatoes

This comforting slow cooker dish features tender chicken breasts resting on a bed of baby potatoes, all infused with bright garlic and Parmesan flavors, making it a hassle-free and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 lb baby potatoes, halved
  • 1/3 cup grated Parmesan cheese
  • 2 tsp minced garlic (or 2 cloves, minced)
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp salt (adjust if using low-sodium broth)
  • 1/2 tsp black pepper
  • 1/4 cup olive oil (plus a drizzle for the potatoes)
  • 1 cup chicken broth (low-sodium recommended)
  • Fresh parsley, chopped, for garnish

Method
 

Preparation
  1. Rinse and halve the baby potatoes. Mince garlic if not pre-minced. Pat chicken breasts dry with paper towels.
  2. In a small bowl, combine the grated Parmesan, minced garlic, thyme, basil, oregano, salt, and black pepper. Stir until even.
  3. Rub each chicken breast with a little olive oil. Press the Parmesan-herb mixture onto each breast so it adheres in an even layer.
  4. Place the halved potatoes in the base of the slow cooker, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat.
Cooking
  1. Nestle the coated chicken breasts on top of the potatoes in a single layer.
  2. Pour the chicken broth gently around the chicken so the rub remains intact.
  3. Cover and cook on low for 6–8 hours, until the internal temperature of the chicken reaches 165°F and the potatoes are tender.
Serving
  1. Carefully remove chicken and potatoes to a serving dish. Spoon cooking juices over the top and garnish with freshly chopped parsley. Serve warm.

Notes

For best results, dry the chicken well before applying the rub. If desired, quickly sear the coated breasts in a hot skillet for 1–2 minutes per side for added color. Adjust salt based on the broth used.