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.
Get the INSTANT POT version of the recipe here
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…
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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.
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Slow Cooker Garlic Parmesan Chicken
- Total Time: 55 minute
- Yield: 6 servings 1x
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
- 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
- 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.
- 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).
- 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.
- 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.*
- Prep Time: 15 minutes
- Cook Time: 3-5 hours on low
- 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
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*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.
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? 😥
★
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?
★★★★★
Those ideas sound amazing!! Try it out!
Is there an instant pot version to this yummy sounding recipe?
Yes! https://www.365daysofcrockpot.com/instant-pot-garlic-parmesan-chicken/
I am hoping to make this over the weekend. Are you to use fresh mushrooms and spinach or canned and frozen.
Thank you
I use fresh for both!
Do you think using the jar minced garlic would be OK to use?
Yep!
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.
★★★★★
Great to hear! Thanks for sharing your experience Denise.
How long does it take if cooked on high?
I’d do 2-3 hours on high.
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.
★★★★★
I love this over rice.
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.
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.
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
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 ! 😳
yes that’s right 🙂
Hi Karen, Can you freeze this recipe?
Yes I think it would be okay frozen.
1/2 cup broth? This did not even cover the chicken. Is this correct?
Yes that’s right 🙂
It as super good!! Will definitely make it again. Thank😊 !!!
★★★★★
Great!
How many hours on low for those that have made this?
How many hours on low from your experience
3 to 5 is big gap
This was delicious! My daughter even loved it (the spinach included)! Will definitely be making this again!
★★★★★
Awesome Jen! Great to hear!
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!
It will be a similar time, I think. It may take a little more time. But it will be close.
Can’t you just take the chicken out of the slow cooker and cook the sauce on the stove top?
Yes!
SO delicious! Had it over spinach fettuccine. Will definitely try again.
★★★★★
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
I am not sure Tanya! I am retesting this recipe because so many have had issues with the curdling.
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.
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!
I really tried to like this recipe. Please tell me why my milk curdled?
★★★
Boo! Did you use evaporated milk?
I want to make this but husband is lactose intolerant
Oh sad! I’m not familiar with dairy free options to recommend how you would alter the recipe. 🙁
I too am lactose intolerant…i used fair,I’ve whole milk…it is lactose free
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!
★★★★★
So glad you liked it Brenda!
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!
And I just realized I left my review in the slow cooker section instead of the Instant Pot/Pressure Cooker section. 🙂
Oh well!
COOL!!!
Where can I find this recipe to fix in the insta pot? Thanks
Right here: https://www.365daysofcrockpot.com/instant-pot-garlic-parmesan-chicken/
How long on low setting 3 to 5 is big gap?
I’d go with 4 hours.
Any substitutes for evaporated milk? Also I love all your recipes. They help my meal plan, especially the days we work.
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.
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?
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.
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
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!!
★★★★★
Glad you liked it Tina! Thanks for taking the time to comment 🙂