Slow cooker chicken with parsley

    8 hours 15 min

    This delicious chicken dish is cooked in a slow cooker. The recipe calls for fresh parsley, but feel free to use any fresh herb you prefer. Serve with rice, potatoes or pasta.

    86 people made this

    Makes: 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

    Prep: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 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


    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  (Review from Allrecipes US | Canada)