• Home
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets
  • Sponsor Me

365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

  • Filter Recipes
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • healthy
  • Soups

April 12, 2018

Slow Cooker Garlic Parmesan Chicken

  • Pinterest
  • Facebook
  • Twitter
Jump to Recipe·Print Recipe

Slow Cooker Garlic Parmesan Chicken–a creamy slow cooked chicken dinner with a garlic parmesan sauce and chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. 

Pin this recipe for later!

Get the INSTANT POT version of the recipe here

Jump to the recipe

Slow Cooker Garlic Parmesan Chicken--a creamy slow cooked chicken dinner with a garlic parmesan sauce and chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. 

Slow Cooker Garlic Parmesan Chicken

Sometimes I enlist my husband’s help on what I should make for dinner. Yesterday he said, “I’ll give you the recipe title and you create the recipe.” In my mind I was instantly transported to a food network game show. Challenge accepted. He said the name of the dish I must create is slow cooker garlic parmesan chicken. I knew that with garlic, parmesan cheese and chicken I would definitely be able to crush my imagined competition and win the game show. Well I don’t know if I won the game show but I did win dinner last night for my family. They all loved what I came up with! It reminds me a lot of chicken alfredo but I think it’s better. More flavorful and it has spinach. I would have added mushrooms but my husband had eaten the last of them for lunch in a concoction he made up with quinoa and buffalo sauce. Maybe he was in his own game show…

 

Pin this recipe for later!

Slow Cooker Garlic Parmesan Chicken--a creamy slow cooked chicken dinner with a garlic parmesan sauce and chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. 

More recipes you’ll love…

Slow Cooker Creamy Basil Chicken and Tortellini

Slow Cooker or Instant Pot Honey Mustard Chicken

Slow Cooker Chicken and Brown Rice

Slow Cooker Tomato Bacon Artichoke Chicken

Pin this recipe for later!

Slow Cooker Garlic Parmesan Chicken--a creamy slow cooked chicken dinner with a garlic parmesan sauce and chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. 

What Slow Cooker Did You Use?

To make slow cooker garlic parmesan chicken I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Garlic Parmesan Chicken


★★★★★

4.4 from 10 reviews

  • Author: Karen
  • Prep Time: 15 minutes
  • Cook Time: 3-5 hours on low
  • Total Time: 42 minute
  • Yield: 6 servings 1x
Print Recipe
Pin Recipe

Description

A creamy slow cooked chicken dinner with a garlic parmesan sauce and chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. 


Ingredients

Scale
  • 2 Tbsp melted butter
  • 1 small yellow onion, diced
  • 4 large garlic cloves, minced
  • 1/2 cup chicken broth
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 8 oz sliced mushrooms (optional)
  • 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets
  • 1 cup evaporated milk
  • 3 Tbsp flour
  • 1/2 cup parmesan cheese
  • 3 oz coarsely chopped spinach
  • Salt and freshly ground pepper

Instructions

  1. Add butter, onion, garlic, broth, garlic powder, pepper and salt to the slow cooker. Stir.  Nestle the mushrooms (if using) and the chicken into the crock.
  2. Cover and cook on low for 3-5 hours (this is the time for a 6 quart slow cooker and thawed chicken breasts cut into 1/2 inch fillets).
  3. Remove the lid. In a small bowl whisk together the evaporated milk and flour until it is smooth. Stir it into the slow cooker. Turn the slow cooker to high and cover for another 30 minutes, until the sauce has thickened.
  4. Use tongs to place chicken on a platter. Loosely cover with foil. Stir the parmesan cheese and spinach into the slow cooker. Salt and pepper to taste. Serve chicken and sauce with noodles, mashed potatoes or rice.

Notes

I used my 6 quart oval Kitchenaid slow cooker.*

  • Category: Chicken
  • Method: Instant Pot

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 265
  • Sugar: 2 grams
  • Sodium: 292 mg
  • Fat: 12 g
  • Carbohydrates: 7 g
  • Protein: 31 g

Did you make this recipe?

Tag @365dayscrockpot on Instagram

Send Me Free Recipes

Like this recipe for slow cooker Garlic Parmesan Chicken? Get all my new recipes delivered to your email inbox by signing up below.

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Pin this recipe for later!

Slow Cooker Garlic Parmesan Chicken--a creamy slow cooked chicken dinner with a garlic parmesan sauce and chopped spinach. We like to eat this chicken and sauce with fettuccine noodles or with mashed potatoes. 

  • Pinterest
  • Facebook
  • Twitter
  • Pinterest
  • Facebook
  • Twitter

63 Comments Filed Under: All Recipes, Chicken, Slow Cooker Tagged With: 4-6 hours

Recommendations

Comments

  1. Julie says

    October 3, 2022 at 11:46 am

    Hi there! I’m planning to make this for dinner tonight. I’m planning on using my big crockpot for 4 hours on low but I don’t have evaporated milk — all I have on hand is about 1/2 cup of heavy cream and some whole milk. Planning to add at the end, but how much of each should of those dairies should I add and will I still need the flour (if so, how much flour?)?? Thanks!

    Reply
    • Karen says

      October 3, 2022 at 9:04 pm

      I would use a half cup heavy cream and a half cup of milk. I would use the same amount of flour.

      Reply
  2. Alyssa says

    April 25, 2021 at 6:50 pm

    This was an unmitigated disaster for me. I followed the recipe exactly, weighed my chicken, measured everything, 6oz West Bend Slow Cooker. The sauce never thickened and tasted like chicken broth with a little cheese. I have a supply of basically boiled chicken now, I guess? 😥

    ★

    Reply
  3. Bill Townsend says

    December 15, 2020 at 1:20 pm

    Karen, I’ve been following you for a couple of years, I’ve never had a bad recipe. Thank you for what you do!

    I used penne pasta, and I added a handful of Costco bacon bits and I had some country ham on hand, so I tore the scraps up and threw them in there. It was excellent. I’m thinking about adding sundried tomatoes, basil, oregano, and even some artichoke hearts next time.

    Thoughts?

    ★★★★★

    Reply
    • Karen says

      December 15, 2020 at 1:30 pm

      Those ideas sound amazing!! Try it out!

      Reply
  4. Daniella says

    December 11, 2020 at 1:44 pm

    Is there an instant pot version to this yummy sounding recipe?

    Reply
    • Karen says

      December 14, 2020 at 7:37 pm

      Yes! https://www.365daysofcrockpot.com/instant-pot-garlic-parmesan-chicken/

      Reply
  5. Karen Shaffer says

    December 4, 2020 at 2:10 pm

    I am hoping to make this over the weekend. Are you to use fresh mushrooms and spinach or canned and frozen.

    Thank you

    Reply
    • Karen says

      December 5, 2020 at 9:14 pm

      I use fresh for both!

      Reply
  6. Catherine says

    November 4, 2020 at 10:36 am

    Do you think using the jar minced garlic would be OK to use?

    Reply
    • Karen says

      November 4, 2020 at 3:49 pm

      Yep!

      Reply
  7. Denise Doroshuk says

    October 12, 2020 at 8:21 pm

    Thank you for this delicious recipe! I didn’t have evaporated milk so I used 1% milk which I warmed in the microwave before adding the flour. No curdling or lumps! So easy, quick and good.

    ★★★★★

    Reply
    • Karen says

      October 12, 2020 at 8:24 pm

      Great to hear! Thanks for sharing your experience Denise.

      Reply
  8. rosheita shelton says

    July 28, 2020 at 5:08 pm

    How long does it take if cooked on high?

    Reply
    • Karen says

      July 29, 2020 at 11:52 am

      I’d do 2-3 hours on high.

      Reply
  9. Mike says

    July 8, 2020 at 3:38 pm

    Tasted really good. Expected something really garlicky (which would have been fine because we love garlic), but since we made it with the optional mushrooms the added flavor that seeped out of them during cooking lead to a more balanced flavor. Reminded me of stroganoff, went very well over rice.

    ★★★★★

    Reply
    • Karen says

      July 11, 2020 at 10:12 pm

      I love this over rice.

      Reply
  10. Misty says

    February 18, 2020 at 12:18 pm

    I plan on making this recipe tonight however noticed you said you were going to retest it because of all the people commenting that milk curdled. Was wondering if you did happen to retest it and what results were ? I just bought all ingredients and was going to make it tonight then started reading comments about curdling.

    Reply
    • Karen says

      February 18, 2020 at 1:39 pm

      Hi Misty, in the original recipe I had added the milk at the beginning. I’ve changed it so that the milk is added later and it doesn’t curdle.

      Reply
      • Misty says

        February 18, 2020 at 7:34 pm

        Umm I followed the recipe you have posted above put the evaporated milk in after the 3 hour mark now waiting the 30 minutes. Is that what you mean by last ? I hope so or else I am gonna have to throw this whole dinner out

        Reply
        • Misty says

          February 18, 2020 at 8:25 pm

          Wow sauce wasn’t curdled at all but man you better really love garlic to like this meal . Like you may scare away a vampire with your breath type garlic ! 😳

          Reply
        • Karen says

          February 19, 2020 at 9:57 am

          yes that’s right 🙂

          Reply
      • Cathy Dallas says

        May 4, 2020 at 9:56 pm

        Hi Karen, Can you freeze this recipe?

        Reply
        • Karen says

          May 5, 2020 at 1:48 pm

          Yes I think it would be okay frozen.

          Reply
  11. Saide says

    January 22, 2020 at 10:44 am

    1/2 cup broth? This did not even cover the chicken. Is this correct?

    Reply
    • Karen says

      January 22, 2020 at 11:58 am

      Yes that’s right 🙂

      Reply
  12. Rosa says

    November 7, 2019 at 6:40 pm

    It as super good!! Will definitely make it again. Thank😊 !!!

    ★★★★★

    Reply
    • Karen says

      November 8, 2019 at 8:19 pm

      Great!

      Reply
  13. Christine says

    April 30, 2019 at 9:28 am

    How many hours on low for those that have made this?

    Reply
  14. Christine says

    April 30, 2019 at 9:27 am

    How many hours on low from your experience
    3 to 5 is big gap

    Reply
  15. Jen says

    February 14, 2019 at 8:26 pm

    This was delicious! My daughter even loved it (the spinach included)! Will definitely be making this again!

    ★★★★★

    Reply
    • Karen says

      February 15, 2019 at 9:52 am

      Awesome Jen! Great to hear!

      Reply
  16. Deb Wilkie says

    January 28, 2019 at 7:44 am

    This recipe sounds delicious! I’m definitely going to try it, but I wanted to ask if you think it would be necessary to adjust the time if I use my casserole crock pot to cook it. I’ve done cubed steak with mushroom sauce in the casserole crock, and they come out sooooo tender and moist, but I’ve not tried chicken (or anything else) in it since I bought it. Thanks for any advice you can give!

    Reply
    • Karen says

      January 28, 2019 at 2:47 pm

      It will be a similar time, I think. It may take a little more time. But it will be close.

      Reply
  17. Gail says

    August 14, 2018 at 8:58 am

    Can’t you just take the chicken out of the slow cooker and cook the sauce on the stove top?

    Reply
    • Karen says

      August 17, 2018 at 12:47 pm

      Yes!

      Reply
  18. Lindsey says

    August 12, 2018 at 2:25 pm

    SO delicious! Had it over spinach fettuccine. Will definitely try again.

    ★★★★★

    Reply
  19. Tanya says

    July 13, 2018 at 7:10 am

    Curdled for me too. I was so sad as it smelt amazing. Used Evaporated milk and was only on low for 3 hours. Any ideas as to what could of caused it? Thanks

    Reply
    • Karen says

      July 13, 2018 at 12:08 pm

      I am not sure Tanya! I am retesting this recipe because so many have had issues with the curdling.

      Reply
    • Nicole says

      August 10, 2018 at 9:19 am

      Your milk curdled because of 2 things…you cooked it in the slow cooker …on high …and because the butter and chicken fat separated the milk solids…..i make the sauce in a pan on the stove and mix it into the noodles. I remove the chicken ..add the noodles with sauce back into the crockpot and put the chicken on the top. I only then heat the crockpot on the warm setting.

      Reply
    • Foodlover says

      January 10, 2019 at 6:00 pm

      Try using Heavy Whipping Cream – it works so much better! Make sure to whip it up in a bowl or large cup until its smooth, like the recipe calls for. Promise, works like a charm – This recipe is absolutely delicious – my whole family loved it!

      Reply
  20. Judy says

    May 4, 2018 at 3:00 pm

    I really tried to like this recipe. Please tell me why my milk curdled?

    ★★★

    Reply
    • Karen says

      May 5, 2018 at 7:06 pm

      Boo! Did you use evaporated milk?

      Reply
  21. Molly says

    April 21, 2018 at 5:29 pm

    I want to make this but husband is lactose intolerant

    Reply
    • Karen says

      April 21, 2018 at 8:21 pm

      Oh sad! I’m not familiar with dairy free options to recommend how you would alter the recipe. 🙁

      Reply
    • NICOLE says

      August 10, 2018 at 9:23 am

      I too am lactose intolerant…i used fair,I’ve whole milk…it is lactose free

      Reply
  22. Brenda Bates says

    April 16, 2018 at 7:51 am

    We had this for dinner Saturday evening and it’s a keeper. I added canned mushrooms and kept everything else the same, and we also had it over fettuccine. Delicious, and looking forward to the leftovers this evening! Thanks for another keeper!

    ★★★★★

    Reply
    • Karen says

      April 16, 2018 at 10:48 am

      So glad you liked it Brenda!

      Reply
      • Brenda Bates says

        April 17, 2018 at 6:35 am

        Another comment – for leftovers last night, I reheated them in my Instant Pot using the “pot in pot” method, 10 minutes on “Steam” and it reheats beautifully. The fettuccine was nice and tender and not rubbery like it gets if reheated in a microwave. I use my IP to reheat leftovers as much as I use it to cook. So glad you have a great variety of IP recipes here!

        Reply
        • Brenda Bates says

          April 17, 2018 at 9:34 am

          And I just realized I left my review in the slow cooker section instead of the Instant Pot/Pressure Cooker section. 🙂

          Reply
          • Karen says

            April 17, 2018 at 2:26 pm

            Oh well!

        • Karen says

          April 17, 2018 at 2:26 pm

          COOL!!!

          Reply
          • Amy says

            March 5, 2019 at 7:44 am

            Where can I find this recipe to fix in the insta pot? Thanks

          • Karen says

            March 6, 2019 at 9:30 am

            Right here: https://www.365daysofcrockpot.com/instant-pot-garlic-parmesan-chicken/

      • Christine says

        April 30, 2019 at 9:25 am

        How long on low setting 3 to 5 is big gap?

        Reply
        • Karen says

          April 30, 2019 at 12:19 pm

          I’d go with 4 hours.

          Reply
  23. Katy says

    April 15, 2018 at 6:49 am

    Any substitutes for evaporated milk? Also I love all your recipes. They help my meal plan, especially the days we work.

    Reply
    • Karen says

      April 16, 2018 at 5:33 pm

      You could add in half and half or heavy cream instead but only after it is done cooking. If you add fresh dairy at the beginning it will curdle.

      Reply
      • Meghann says

        May 16, 2018 at 5:24 pm

        My evaporated milk curdled… had to throw the whole thing out. I work long days so it was on low for 11 hours, is that just too long? Maybe fresh dairy at the end is better in my situation?

        Reply
        • Karen says

          May 17, 2018 at 8:45 am

          Oh I’m so sorry that happened! I bet it was just too long and maybe your slow cooker cooks too hot? Next time add fresh dairy at the end. Half and half or cream.

          Reply
          • Helen says

            July 31, 2018 at 6:50 am

            I haven’t tried this yet.. however in the past I’ve found chicken breast weird in the crockpot. Thigh is better. Anyone else agree

  24. Tina says

    April 13, 2018 at 7:56 am

    So quick and easy to make, and it tasted very good!! I added the mushrooms and more spinach. I also used half & half cream instead of the evaporated milk. My sauce didn’t thicken up enough though, so I’ll use more flour next time. Thanks for the recipe!!

    ★★★★★

    Reply
    • Karen says

      April 13, 2018 at 7:57 am

      Glad you liked it Tina! Thanks for taking the time to comment 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Welcome!

Karen photo

Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

Stay In Touch

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recent Posts

Categories

Archives

Amazon Associates Disclosure

Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

365 Days of Slow Cooking © 2023 · Privacy Policy

MENU
  • Home
  • Filter
  • Instant Pot
  • Slow Cooker
  • Chicken
  • Beef
  • Pork
  • Meatless
  • Healthy
  • Soups
  • Email List
  • Cookbooks
  • FAQs
  • Instant Pot Secrets