Traditional recipes

Slow cooker chicken with parsley recipe

Slow cooker chicken with parsley recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

This delicious chicken dish is cooked in a slow cooker. Serve with rice, potatoes or pasta.

83 people made this

IngredientsMakes: 4

  • 115g butter, softened
  • 4 bone-in, skin on, chicken breast fillets
  • 12 small red potatoes, halved
  • 1 small onion, coarsely chopped
  • 12 whole mushrooms
  • 225g cream cheese, cubed
  • 1 bunch fresh parsley, coarsely chopped
  • 1 lemon, juiced
  • 125ml soy sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

MethodPrep:15min ›Cook:8hr ›Ready in:8hr15min

  1. Divide butter into 4 equal portions and spread between the skin and meat of each chicken breast. Place chicken breasts, potatoes, onion, mushrooms, cream cheese, parsley, lemon juice, soy sauce, salt and pepper in a slow cooker. Cook on Low for 8 to 10 hours.


Make this in the morning and cool in fridge for a few hours. Reheat and then serve for maximum flavour.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (45)

We did this recipe for a meal we had New Year's Eve and it was a big success, it was delicious. We used. Dark soy sauce, but if you want it pale like the picture I suggest light soy sauce-01 Jan 2013

I didn't have any cream cheese so I tweaked it a bit. I added celery and garlic and replaced the soy sauce with a pint of stock and some dry sherry. I also omitted the butter so it made it a healthier option. It was extremely tasty. I will try it again with the correct ingredients so I can compare.-11 Mar 2015

by milo

Best ever slow cooker chicken. It's moist and super flavorful. Variation I made: did not add the vegetables. I slid the butter under the skin per recipe, laid it in the bottom of a big oblong slow cooker. Whisked the soy sauce, 2 T Real lemon (didn't have a fresh lemon), 1 T. dried minced onion (prefer the less intense onion flavor), salt & pepper and poured it over the chicken. Then laid slin slices of the cream cheese over the chicken, sprinkled with 1 T. dried parsley (didn't have fresh), 1/2 t. dried chives, 1/4. t. dried basil. Cooked on high for 5-6 hours. Removed chicken (with cheese on top) & kept warm in oven. Skimmed fat off sauce & thickened with a little corn starch & served on the side. Absolutely to die for! When then cream cheese ran out, you could dip in the sauce...moist without either...but the flavor! It's so tender, all the meat falls off so watch the small bones!-17 Jan 2010

Slow Cooker Mexican Crack Chicken

Ultimate creamy, zesty and delicious comfort food! So good, you’ll crave it!

Slow Cooker Mexican Crack Chicken has shredded chicken and vegetables in a creamy, zesty sauce.

“Crack” chicken recipes are an internet sensation – with most versions of this easy recipe seasoned with Ranch spices and served on a sandwich roll. For a delicious change of pace, we decided to change things up with zesty Mexican-inspired flavors, and serve ours over rice.

Crock pot dijon chicken FAQ!

We recommend thawing your chicken before cooking it in a crock pot! Slow cookers cook at a low temperature, which means chicken defrosts slowly and can linger in the USDA’s temperature “danger zone” (between 40-140°F) where bad bacteria can thrive. You can thaw frozen chicken in the fridge overnight or submerge an airtight bag of frozen chicken in a dish of cold water for 30 minutes until it thaws.

Nope! Use any cut of skinless chicken you like here. This recipe is good with chicken breasts or chicken thighs. We recommend skinless (skin can get rubbery in the crock pot) but you can use boneless or bone-in. If you use bone-in chicken, you may need to extend the cook time.

Recipe Summary

  • 1 ¼ cups 1/2-inch-thick carrot slices (about 7 ounces)
  • 1 pound small (about 2-inch-diameter) red potatoes, each cut into eighths
  • 1 ½ cups sliced yellow onions (about 6 ounces)
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped garlic (from 3 garlic cloves)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Cooking spray
  • 4 bone-in, skinless chicken breasts (about 2 pounds)
  • 1 tablespoon olive oil
  • ¾ cup unsalted chicken stock
  • ¼ cup dry white wine
  • 2 tablespoons all-purpose flour

Place the carrot slices, potatoes, onions, oregano, garlic, 2 tablespoons of the parsley, and 1/4 teaspoon each of the salt and pepper in a 5- to 6-quart slow cooker evenly coated with cooking spray.

Sprinkle the chicken with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, meaty side down, and cook until well browned, about 6 minutes. Turn the chicken over, and cook 1 minute. Place the chicken on top of the vegetables in the slow cooker. (Do not wipe the skillet clean.) Whisk together the stock, wine, and flour. Add the stock mixture to the skillet bring to a boil, and boil 1 minute, scraping to loosen any browned bits from the bottom of the skillet. Pour the stock mixture over the chicken in the slow cooker. Cover and cook on LOW until the chicken is cooked through, about 4 hours. Serve the chicken and vegetables with the sauce, and sprinkle evenly with the remaining 1 tablespoon chopped fresh parsley.

Slow Cooker Chicken Kiev Recipe


  • 1 cup (250 ml) light butter spread, such as Promise Light
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon dried tarragon
  • 1 teaspoon chervil
  • 1 teaspoon dried dill
  • lime and lemon zest, to taste
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 boneless and skinless chicken breasts halves
  • 2 large eggs., beaten
  • 1 teaspoon water
  • 2 cups crushed breadcrumbs
  • 2 tablespoons canola oil
  • 4 ham slices
  • 4 slices Mozzarella cheese


Step 1

In a medium mixing bowl, combine butter spread, tarragon, parsley, chervil, lemon and lime zests, and seasoning. Mix well and set aside.

Step 2

Flatten halved chicken breasts, then place the slice of ham and cheese on top of each chicken. Roll it like a log.

Step 3

Dip chicken rolls in beaten eggs, then in breadcrumbs.

Step 4

Add the canola oil to the slow cooker. Arrange breaded chicken rolls in oiled pot.

Step 5

Close the cooker. Cook on high-heat setting for 4 hours, or until chicken is cooked thorough.

Step 6

Turn off the slow cooker and open the lid. Transfer baked chicken Kiev to a serving plate. Warm the butter mixture and pour over the chicken. Enjoy!

Slow Cooker Chicken Tagine

  • Quick Glance
  • (1)
  • 20 M
  • 4 H, 20 M
  • Serves 4 to 6

Special Equipment: Slow cooker

Ingredients US Metric

  • For the chicken tagine
  • One (14-ounce) can crushed tomatoes
  • 1 tablespoon olive oil
  • 1 large (about 1 1/2 cups) red onion, thinly sliced
  • 2 cloves garlic, peeled and crushed
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon ground cinnamon
  • Salt and freshly ground black pepper
  • 12 medjool dates, pitted
  • 8 (1 1/4 to 1 1/2 pounds total) chicken tenderloins
  • For serving
  • 1/2 cup large green olives
  • Handful chopped fresh cilantro
  • Handful chopped fresh flat-leaf parsley
  • Cooked couscous
  • Naan bread (optional)


In the bowl of the slow cooker, combine the tomatoes, olive oil, onion, garlic, ginger, cumin, paprika, and cinnamon. Season generously with salt and pepper and give everything a good stir.

Cover and cook for 1 1/2 to 2 hours to let the flavors develop.

Stir in the dates, then cover again and cook for 1 hour more.

Working quickly to avoid losing too much heat, add the chicken to the slow cooker, nudging it into the sauce so that it is completely covered. Cover and cook until the chicken is cooked through, about 1 hour.

Stir in the olives, cilantro, and parsley. Serve over couscous with warm naan bread on the side, if desired.

Recipe Testers' Reviews

Amy Wilschut

I love to introduce my kids to international flavors in food and a new variation on chicken is always a good bet. The combination of sweet from the dates and the savory from the olives, onions, herbs, and spices hit the jackpot with my family.

The slow cooker chicken tagine was beautifully tender and I thought it was very smart to add the chicken to the last hour of cooking to allow the sauce to meld in the first 3 hours and to prevent the chicken from being overcooked. It tasted like a dish that had been cooked on the stove all day to produce such exotic but not overpowering flavors. It pairs perfectly over couscous and naan bread on the side.

Anna Scott

This recipe for slow cooker chicken tagine is a perfect example of why I adore Moroccan cuisine. Fragrant and savory, yet sweet and tangy at the same time this dish epitomizes this complex flavor profile that is unique and utterly delicious.

This easy-to-put-together slow cooker dish starts with a tasty tomato sauce flavored with ginger, cumin, paprika and cinnamon, along with garlic and onions to this fragrant sauce goes naturally sweet pitted dates, chicken, and briny green olives. We really enjoyed this dish and really thought the last-minute addition of parsley and cilantro added a fresh and bright taste and look to the dish! I served this tagine with turmeric pearled couscous and a glass of smooth Chardonnay.


If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


My wife and I really liked this very much, but I have a couple of reservations about the process. I was a bit surprised to find a Moroccan tagine recipe that didn’t use preserved lemons, with or without olives. I took the liberty of adding a couple near the end after removing the interior and slicing the peel into strips. At the same time, I also found I had to add a couple of cups of chicken stock because the tagine was much too thick after about three hours. I wonder if medium might be a better heat setting than high. Anyway, all that said, it was quite delicious in the end and I’ll try it again from time to time.

Thanks, Jack. I’m so glad you enjoyed it, and that you took the liberty of adding the preserved lemons. Another reader also tried it with the addition of the lemon and really enjoyed it. Appreciate you taking the time to share your experience.

Husband despises olives. Can they be left out?

Yes, Marilynn, they can be left out. A fellow reader recently used rinsed preserved lemon instead of the olives, which was lovely, but you can skip them altogether.

That sounds good, Marilynn. Do let us know how it turns out.

I saw this recipe today on my FB feed and instantly saved it. I typically have all of the ingredients in this recipe on hand. I had a few errands to run and stopped in our local Mexican market for cumin as my jar had only dust in it. We are not green olive fans, so I had to think hard on a substitution. I called my daughter and told her I was making this and was looking for a substitute for the olives. She recently made several jars of preserved lemons and suggested I stop by for a jar. I invited her and her two young boys to join us for dinner as they love this type of food. I followed the recipe, but doubled it as I had to feed 3 adults, a tweenager and a 6 year old. I didn’t have couscous, and did not want to wander into our grocery store (too crowded and chaotic on a Friday), so I made rice instead of the couscous. We rinsed the lemons and chopped them up for a garnish along with fresh parsley and cilantro. I served it with the rice, garlic naan, and a broccoli/apple/carrot slaw with a dressing of white balsamic, honey and poupon mustard. It was a hit with everyone. The boys had second. They both said they loved all of the different flavors so we turned it into a guess that spice, and they were able to name every spice in the dish. I will make this again. Thank you for the inspiration.

Wow, Katherine, that sounds like a truly fantastic meal. I love the suggestion of using the preserved lemon. Thank you so much for taking the time to share your experience with us.

I want so much to try this but carbs to me are like alcohol to an alcoholic.

Would this be worth having without the dates or should I just cook other things?

Rainey, I think it would still taste good without the dates. They lend some sweetness to the dish and provide more of a balance.

Gather your ingredients for this slow cooker chicken breast recipe

This easy-to-make recipe is also pretty basic in the ingredient department. In fact, you very likely have everything you need to prepare this chicken on hand already. If you don't, it won't be difficult to find what you need at your local grocery store.

The recipe calls for two cups of chopped chicken breast, chicken broth, chili powder, paprika, garlic powder, rosemary, onion powder, butter, and, depending on how you'll be serving it, optional fresh chopped parsley.

"If somebody doesn't like spice, they can totally omit the chili powder," Olayinka says. "And if someone loves spice, then they can add more."

The Original Recipe

The real beginning of the story of this recipe began on another tropical vacation on the island of Saint John in 1997. My sis and I were down there with my Dad, his second wife, my half brother and sister, my grandmother and my ex-step mother&rsquos niece. (Yeah that same side of my big strange family I mentioned here.) The niece, whos name I&rsquom embarrassed to say I don&rsquot remember, made the predecessor of this recipe. Jessie and I fell in love with the meltingly tender chicken, the rich tomato sauce, the okra. It soon became a dish we both made at home in our own kitchens on a regular basis.

Fast forward a few years to 2006, I was working as a recipe developer in the EatingWell test kitchen. I was pregnant with my first daughter. My sister Jessie was the associate food editor at the time. The food editor, Jim Romanoff, had set me loose to develop a long list of recipes for the upcoming Serves Two cookbook. The list had come from ideas that the whole Test Kitchen Staff had pitched in a planning meeting, and the Chicken and Okra Stew was on the line-up. Jessie and I were so excited to be bringing the chicken stew to the masses.

Slow Cooker Chicken Cacciatore

School’s about to start in less than two weeks…..are you sick of me counting down yet? I just am in disbelief that summer is winding down so quickly and I’ll soon have piles of school papers taking over my kitchen….lunches to make (I hope there’s nothing still in the lunchbox from June)….morning drop offs every single day. I’m not ready. Landon’s not ready. We still have summer days to live.

Sometimes I wonder if home schooling is the way to go….to extend our summer days to the actual end of summer. Whhhhyyyy does school have to start before Labor Day? But, because the start of school will happen whether I want it to or not…..I’m planning all the easy meals to get dinner on the table without drama.

Like this easy Cheeseburger Macaroni which only makes it’s appearance during the school year for some reason and this easy Slow Cooker Chicken Cacciatore recipe. It’s simple, it’s soooo tasty and it’s KID APPROVED!

It’s inspired by this easy Baked Chicken Cacciatore skillet recipe I made a few years ago and, was also, a huge hit with the littles. We’ve been making it for years and it’s always a quick dinner hit but this Crockpot Chicken Cacciatore is just as easy and so, soooooo good!

What is Chicken Cacciatore

Cacciatore, which means “hunter” in Italian, is a dish commonly made with chicken or rabbit. Alla cacciatora refers to the meal being prepared “hunter style” containing garlic, herbs, tomatoes, peppers and, sometimes, wine. It was, historically, made by hunters beginning in the 14th century.

These days, cacciatore is made most often with chicken but is also made with beef, veal and pork.

This easy Chicken Cacciatore recipe is, now, my favorite way to whip up these simple dinner to feed the family.

How to Make It

Making this easy Chicken Cacciatore recipe is simple to do with a few kitchen staples.

Here’s how to make Chicken Cacciatore in the Crockpot or slow cooker:

  1. Heat oil in a large skillet over medium heat.
  2. Add the chicken to the skillet to brown on both sides. Set aside.
  3. Layer the vegetables in the slow cooker and then top with the chicken breasts.
  4. Pour the tomatoes, tomato sauce and seasoning over the chicken.
  5. Cover and cook on high for 3-4 hours or low for 6-7 hours.
  6. Remove the chicken and stir the vegetables to combine.
  7. Serve the chicken with the sauce and vegetables over pasta or rice, if desired.

Sometimes, I like to make this for an easy dinner party and pair it with a great wine like Chianti, Pino Noir, Lambrusco or a Tempranillo. A crisp white wine would go will with the rustic sauce, too.

Ingredients You Will Need

What I LOVE about this Slow Cooker Chicken Cacciatore recipe is that it uses common kitchen staples that I always have around. You can juice it up a bit, if you like, by adding olives, capers or some crushed red pepper to make it a little spicy.

  • Olive Oil
  • Boneless, Skinless, Chicken Breasts
  • Onion
  • Green Bell Pepper
  • Red Bell Pepper
  • Cremini Mushrooms
  • Garlic Cloves
  • Italian Seasoning
  • Dry Red Wine
  • Diced Tomatoes
  • Tomato Sauce
  • Butter
  • Chopped Parsley
  • Chopped Fresh Basil
  • Salt and Pepper

If you don’t want to use wine because you’re not a wine drinker or avoid alcohol, a splash of balsamic vinegar will add a lot of depth and body to your sauce. Just a tablespoon or two will do the trick but you may, also, want to add the same amount of sugar to help tame the tartness of the sauce.

You can certainly skip the wine altogether but the wine really does make the sauce extra tasty and the alcohol does cook off during the process.

Meal Prepping Chicken Cacciatore

This Chicken Cacciatore recipe is a great way to meal prep for the week ahead, too! You can totally make the chicken in your slow cooker on Sunday along with your other meal prepping recipes and then package everything up for your lunches or easy dinners for the whole week.

Chicken Cacciatore will last in the refrigerator for up to 4 days stored in an airtight container in the coldest part of the fridge.

What to Serve with It

While this Slow Cooker Chicken Cacciatore is naturally wonderful with pasta, I like to mix things up a little bit. Sometimes, I love to serve it alongside this Spaghetti Aglio e Olio with some extra parmesan cheese.

The best noodles to go with chicken cacciatore are those that capture the sauce well like a rigatoni or a ditalini, something with ridges or holes for the flavorful sauce to hide in. We love to use linguine or fettuccini, too!


Your slow cooker seriously does all the work. After putting together all of the ingredients, the only “cooking” needed when you’re ready to serve is boiling the pasta!

Here’s my incredibly easy slow cooker chicken Parmesan recipe:

1. First prepare your slow cooker by using nonstick spray or butter to grease the crock. Season the chicken breasts with salt and pepper, and place into the slow cooker in a single layer.

2. Next, in a large mixing bowl combine the marinara sauce, minced garlic, oregano, and red pepper chili flakes if you’re choosing to include them.

3. Pour the sauce over the chicken so that the breasts are completely covered. Cover and cook on LOW for 4 hours.

4. Once the chicken is cooked through, sprinkle the panko or breadcrumbs evenly over the chicken. Add the shredded mozzarella and most of the grated Parmesan cheese.

5. Cover the slow cooker, and let the cheeses melt for several minutes. Meanwhile, go ahead and make the spaghetti according to the package directions.

6. Lastly, garnish the chicken Parmesan with chopped parsley and the remainder of the Parmesan cheese.

Serve the chicken Parmesan over the freshly cooked pasta, and enjoy!

Because this recipe is so wonderfully easy and delicious, it is definitely on my family’s Top Dinners list. I love to put it all together on a Saturday or Sunday when we’re lounging around the house, or leave everything to cook while we go out to run errands or enjoy the weekend.