Slow Cooker Garlic Parmesan Chicken

This delicious slow cooker garlic parmesan chicken and vegetables is an easy and healthy back to school recipe. 

slow cooker chicken

This week a toothache and strep throat sidelined two of the kids so it was a quiet week and weekend. With school starting tomorrow it’s back to me making meals and breaking out of the slow cooker from it’s retirement for the summer.

Since no one was feeling very good and my time was spent trying to get everyone ready for school this weekend on top of nursing a sick kid and prepping meals for the week Sunday dinner was going to be low maintenance.

slow cooker chicken

I opted for peanut butter bars and this delicious slow cooker garlic parmesan chicken for Sunday dinner. I think it took all of 15 minutes to get everything ready.

This meal is definetely going to go on our Sunday rotation list. Full of delicious herbs, garlic and parmesan cheese! It’s going to taste absolutely delicious for lunch tomorrow too!

For this recipe, I used our Hamilton Beach Set n’ Forget Slow Cooker. This thing has made my life so much easier. The food never burns and if I get busy and can’t get home right away, dinner is no fear of drying out. This has been my lifesaver slow cooker.

slow cooker chicken and veggies

Slow Cooker Garlic Parmesan Chicken


  • 4 chicken breasts
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1 tbsp dried parsley
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound baby gold or red potatoes, quartered (approximately 4-6 baby potatoes)
  • 1 cup veggies (broccoli, carrots or green beans)
  • 2 tbsp oil
  • 2 tbsp water
  • 2-3 cloves garlic, minced
  • 1 cup grated parmesan cheese


  1. Arrange chicken in the slow cooker. in a bowl, stir together the spices, 2 tbsp oil and 2 tbsp water. Toss the potatoes and veggies in the mixture. Pour the potatoes and veggies over the chicken. Sprinkle any remaining herb mixture over the veggies, potatoes and chicken. Sprinkle with parmesan.
  2. Close the lid and cook for 6-8 hours on low heat, or 4-5 hours on high heat.

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