Italian Parmesan Herb Chicken and Potatoes in the Slow Cooker


I put this together before church one Sunday morning.  It smelled (and tasted!) fantastic when we got home.  If you have garden fresh tomatoes, they make a wonderful side dish.  A simple tossed salad would be good too.

I don’t have an ingredient picture this time.  I think I was too busy getting ready for church, cooking as fast as I could.  I forgot to snap the photo.

I did use frozen chicken tenders and skipped thawing them.  They cooked just fine.  You can also save time by estimating the herb measurements instead of measuring.

Here’s the how-to: 

Italian Parmesan Herb Chicken and Potatoes in the Slow Cooker
  • 2 lbs. Frozen chicken tenders
  • 1 Medium onion, sliced
  • 1½ lbs. New potatoes, quartered
  • 1 Clove garlic, crushed
  • ½ tsp. Oregano
  • ½ tsp. Basil
  • ½ tsp. Thyme
  • ½ tsp. Kosher salt
  • Black pepper to taste
  • ⅓ cup Parmesan cheese, grated
  • 1-2 Tbs. Olive oil
  1. Place chicken in the slow cooker. Top with sliced onion.
  2. In a small bowl, combine garlic, herbs, salt, pepper, Parmesan and oil. Toss with potatoes.
  3. Put potatoes over chicken and onions in slow cooker.
  4. Cook on high for 5-6 hours or low for 7-8 hours.

Sometimes I get dinner in the slow cooker before church.  Sometimes we have planned leftovers or a 15 minute meal.  What’s your routine for dinner after church?

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  1. Barefoot Pregnant And In The Kitchen says:

    I’m about to have a baby any day now… I’ve stocked up on meals I can easily throw together in my crock pot which I rarely use… this will be something I can throw together and my husband can keep an eye on while I’m recouping. YUM it looks and sounds so good!

  2. I love dishes like this where all you have to do is add a salad or a quick veggie at the end.

    I normally try to have a slow cooker meal for Sundays or make sure we have leftovers from Friday night. That way it’s still in the safe to eat zone but isn’t a repeat from the night before.

  3. This sounds wonderful! I can’t wait to try it. I also love quick and easy meals from the crock pot!

  4. I make this same dish but throw in whole green beans and a jar of tomato sauce. Family loves it.

  5. Great! I wondered what to make for dinner tomorrow! I love Crock Pot meals!

  6. Anonymous says:

    My Crock Pot may be my favorite kitchen appliance (though the frig is pretty important, too), and I use it several days most weeks. We go to the early service on Sunday, though, so everyone grabs something quick before we leave. Then we often have pancakes or waffles and fruit/yogurt or some type of egg dish for lunch. I love that special time together, and I sincerely hope my children continue to share Sunday lunch or dinner with us when they are all grown up. 🙂

  7. What size slow cooker do you prepare your recipes in? Just cooking for two so I need to work on modifying the recipes to fit our slow cooker. Looks wonderful!

  8. This would be a great meal to make ahead: when you get home from the grocery store, put the chicken in a baggie in the fridge, cut up. Cut the onion, put that in a baggie too. Put your other ingredients in a third baggie & let them sit in the fridge also. Then when it comes time to make this, it’s just dump in bag 1, bag 2, bag 3, and cook! 🙂 Probably someone else said that, but I didn’t have time to read all the comments.

    Looks like another great recipe. Thanks for this series! It’s providing me with a lot of great recipes for this fall – when I use my crock pot the most with busy school & after-school schedules! 🙂

  9. Ann Bissett-Clark says:

    More and more I’m seeing recipes for slow cookers that say to add frozen meat. I had read some time ago that meat needed to be thawed before cooking in a slow cooker because there’s a danger of its not getting hot enough fast enough to stop the possibility of salmonella or some of the other nasties that occur with meat. Sure would be great if I could take my meat from the freezer to the crockpot! Let me know. Thanks for great recipes! Ann

    • This is from the Crockpot site: Frozen Meats:
      Frozen meats can be cooked in a slow cooker, however, it is best to use the following guidelines: Add at least 1 cup of warm liquid to the stoneware before placing meat in the stoneware. Do not preheat the slow cooker. Cook recipes containing frozen meats for an additional 4 to 6 hours on low, or an additional 2 hours on high.

      I usually start mine on high when I use frozen meat. I do it all the time, but everyone will need to make that decision for themselves.

  10. I made this recipe today and I have to say that something is missing. I followed the recipe to the letter and it just was not that flavorful. Maybe that is the idea. But, I prefer slow cooking specifically for its savory results. Maybe if I tossed in a bay leaf or two it would have rounded it out. I thank you for the ideas. I continue to check out your site and look forward to trying more of your recipes.

  11. Tiffany,

    Thanks for the great recipe that has been a hit with my family! I’m always looking for those satisfying meals for my four sons after those long Sundays filled with evangelizing and praising The Lord! My typical Sunday dinner routine after church usually involves fresh lamb that we take part in preparing as a family. Having my sons select, and witness the slaughter of a strong young lamb from our family farm is a strong spriritial experience. I like them to relive both figuratively and literally the sacrifice that Christ made for the world. Unfortunately, the enemy has been working hard to challenge our faith as of late, and we feel that using alternative recipes at least one Sunday a month has saved us valuable time for prayer and communion. Again, thank you for help in allowing me to strengthen my family’s faith in Christ. God bless!


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