Slow Cooker Parsley Chicken Recipe -
Slow Cooker Parsley Chicken Recipe
  • READY IN 8+ hrs

Slow Cooker Parsley Chicken

Recipe by  

"This easy chicken meal is scrumptious. The sauce is incredible. Add whatever fresh herbs you have on hand!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    8 hrs

    8 hrs 15 mins


  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.
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  • Cook's Note
  • Make this in the morning and cool in fridge for a few hours. Reheat and then serve for maximum flavor.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2010

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!

Most Helpful Critical Review
Feb 22, 2010

I pretty much like it, but it needs some tweaking, imo. I use only 1/4 c butter and remove the skin from the chicken. It tends to be greasy if you don't. I cut the potatoes bit-sized, just cus that's how I like them. I add 3 cloves of garlic. I also use a whole 8oz box of sliced mushrooms. I like extra gravy too, so I add a cup of homemade chicken broth. I also zest the lemon before I juice it. If using soy sauce, omit salt. I have used liquid aminos as a healthier alternative to soy sauce, but if I do I use the salt the recipe calls for. Adding cream soup is not necessary and adds much extra sodium; not a healthful idea with the sodium content in the soy sauce. I have made this recipe a few times and with these changes it is a family favorite. With these changes, I would give the recipe FIVE stars!!

Jan 20, 2010

This was soooo good, and EASY. I did add a little cream of chicken soup and a cup or so of water to have more "gravy". It was FANTASTIC.

Jan 25, 2010

Wow, excellent recipe! I used boneless/skinless chicken breasts and omitted the buter. Sauce was absolutely delicious!

Mar 22, 2010

Love this recipe!! My husband says its his favorite chicken recipe. The first time I made it, I used the chicken breasts and I didn't have potatoes, so I left them out and we had it with rice and we thought it was outstanding!! I made it again yesterday and used chicken thighs with small baby potatoes and I added a couple of carrots chopped up. I used the zest and juice from the lemon and omitted the salt because of the lemon juice and soy sauce. A complete meal in one pot!! Very rich, but very, very good!! Will make this again and again. Thanks for the great recipe!!

Jan 26, 2010

The chicken just falls off the bone and melts in your mouth. This savory dish may be a little too salty so reduce the soy sauce and the salt. Also keep about a fourth of the parsley and add it in the last 10 minutes to truly enhance the flavors. Truly a wonderful mixture. The sauce was creamy and delicious. My entire family loved it. Will keep playing with it and keep you all posted.

Oct 14, 2010

I thought this was a terrific chicken/crockpot recipe! I used boneless chicken breasts, so I left out the butter. I didn't have the small red potatoes, so I just quartered the baking potatoes that I already had. I used the 1/3 fat cream cheese and since I didn't have an actual lemon, I added about a Tbsp of lemon juice instead. I took the advice of other reviewers and used half the soy sauce. I had to leave out the onion as my kids won't touch them, but I used some onion powder instead. Also, since I didn't have fresh mushrooms, I used a can of drained mushrooms. I was a little concerned at first because the cheese mix was thick. I dolluped (sp?) the cheese over the top and smeared it as best as I could. Then, about halfway through, I stirred it all together and it looked much more sauce-like. I cooked it on high for about 4 hrs. Delicious!

Jan 27, 2010

My family and I also think (as you said) this easy chicken meal is scrumptious.


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  • Calories
  • 1327 kcal
  • 66%
  • Carbohydrates
  • 92.6 g
  • 30%
  • Cholesterol
  • 346 mg
  • 115%
  • Fat
  • 64.4 g
  • 99%
  • Fiber
  • 11.7 g
  • 47%
  • Protein
  • 98 g
  • 196%
  • Sodium
  • 2947 mg
  • 118%

* Percent Daily Values are based on a 2,000 calorie diet.

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