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Slow Cooker Garlic Parmesan Chicken with Potatoes and Mushrooms Recipe

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4.1 from 15 reviews

Slow Cooker Garlic Parmesan Chicken is a hearty and creamy dish featuring tender bone-in chicken thighs cooked low and slow with a rich sauce of heavy cream, Parmesan cheese, garlic, and herbs. Paired with flavorful mushrooms and potatoes, this comforting meal requires minimal prep and delivers a deliciously satisfying dinner perfect for family gatherings or cozy nights.

  • Total Time: 7 hours 15 minutes (approximate on low)
  • Yield: 6 servings

Ingredients

Chicken and Vegetables

  • 6 bone-in, skin-on chicken thighs
  • 2 large russet potatoes, peeled and cubed
  • 8 ounces mushrooms, sliced
  • 1 tablespoon olive oil

Sauce

  • 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

Thickener

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Garnish

  • Chopped fresh parsley
  • Additional grated Parmesan cheese (optional)

Instructions

  1. Season the Chicken: Pat the chicken thighs dry and season both sides evenly with coarse Kosher salt and black pepper to enhance the flavor of the meat.
  2. Sear the Chicken: Heat the olive oil in a skillet over medium heat. Place the seasoned chicken thighs skin side down and sear for 2-3 minutes per side until golden brown. This step adds depth of flavor to the dish.
  3. Prepare the Slow Cooker Base: Arrange the peeled and cubed potatoes along with the sliced mushrooms at the bottom of the slow cooker to create a flavorful bed for the chicken.
  4. Layer the Chicken: Place the seared chicken thighs on top of the potatoes and mushrooms in the slow cooker, ensuring they are evenly spaced.
  5. Make the Sauce: In a medium bowl, whisk together the chicken broth, heavy cream, grated Parmesan cheese, minced garlic, dried basil, dried oregano, dried parsley, salt, and pepper until fully combined.
  6. Pour the Sauce Over Chicken: Carefully pour the prepared sauce mixture over the chicken and vegetables in the slow cooker to evenly coat the ingredients.
  7. 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, cooked through, and the potatoes are soft.
  8. Thicken the Sauce: About 30 minutes before serving, mix the cornstarch with cold water to create a slurry. Stir the slurry into the sauce in the slow cooker, cover, and continue cooking on high for another 30 minutes to thicken the sauce.
  9. Serve and Garnish: Serve the Garlic Parmesan Chicken hot over cooked rice, spooning the mushrooms and potatoes alongside. Garnish with freshly chopped parsley and additional grated Parmesan cheese if desired.

Notes

  • Searing the chicken before slow cooking locks in flavor and improves the texture by adding a golden crust.
  • If you don’t have fresh parsley for garnish, dried parsley can be substituted but add it earlier in the sauce for better flavor distribution.
  • Using bone-in, skin-on chicken thighs ensures juicier meat and richer flavor in the final dish.
  • Adjust cooking time according to your slow cooker’s heat settings and size.
  • Serve with steamed rice or crusty bread to soak up the creamy Parmesan sauce.
  • Author: Olivia
  • Prep Time: 14 minutes
  • Cook Time: 6-7 hours on low or 3-4 hours on high, plus 30 minutes thickening
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://iamstarved.com/slow-cooker-garlic-parmesan-chicken-with-potatoes-and-mushrooms-recipe/