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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Slow Cooker Chicken and Brown Rice
Slow Cooker Tomato Bacon Artichoke Chicken
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
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Prep Time: 15 minutes -
Cook Time: 3-5 hours on low
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Total Time: -25408048.3167 minute
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Yield: 6 servings -
Category: Chicken -
Method: Instant Pot
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Pin RecipeDescription
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
- 1 cup evaporated milk
- 3 Tbsp flour
- 8 oz sliced mushrooms (optional)
- 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets
- 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. In a small bowl whisk together the evaporated milk and flour until it is smooth. Stir it into the slow cooker. Nestle the mushrooms (if using) and the chicken into the sauce.
- 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 and 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.*
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.
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. 🙁
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!!!
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.
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 🙂