There’s something about a cold winter evening that calls for a meal that’s warm, creamy and packed with flavour. This recipe came about on one of those days when I had leftover cooked chicken in the fridge, plenty of pantry staples, and absolutely no desire to spend the evening standing over the stove.
The slow cooker did all the work while the house filled with the smell of garlic, herbs and Parmesan. By dinner time, all that was left to do was cook some pasta, cook the garlic bread and enjoy a bowl of pure comfort.
One of my favourite little additions to this recipe was a teaspoon of Dijon mustard. It doesn’t make the sauce taste mustardy at all—instead, it adds a subtle depth that ties all of the creamy, garlicky flavours together beautifully. It’s one of those ingredients that quietly makes everything taste just that little bit better.
Whether you’re using leftover roast chicken, meal-prepped chicken, or cooked chicken from another dinner, this recipe is an easy way to transform it into something that feels completely new.
Ingredients
- 600–800g cooked chicken, shredded or chopped
- 1 onion, finely diced
- 5–6 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1½ cups chicken stock
- 1 teaspoon chicken stock powder (optional)
- 1 teaspoon Italian herbs
- ½ teaspoon paprika
- Freshly cracked black pepper
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- ½ cup sour cream
- ½ cup Greek yoghurt
Optional extras
- Baby spinach
- Frozen peas
- Crispy bacon
- Extra Parmesan
- A squeeze of fresh lemon juice before serving
Method
- Add the butter, olive oil, onion, garlic, chicken stock, stock powder (if using), Italian herbs, paprika, black pepper, Parmesan and Dijon mustard to the slow cooker.
- Stir everything together before adding the cooked chicken.
- Cook on Low for 2–3 hours. Because the chicken is already cooked, this step is all about allowing the flavours to develop.
- During the last 20–30 minutes, stir through the sour cream and Greek yoghurt. Keep the slow cooker on Low and avoid boiling once the dairy has been added to keep the sauce smooth and creamy.
- Taste and season if needed. Add a little extra Parmesan if you’d like an even richer sauce.
- Stir through spinach or peas just before serving if using.
Serving Suggestions
This creamy garlic chicken is delicious served with:
- Fettuccine
- Penne
- Steamed rice
- Creamy mashed potatoes
And don’t skip the garlic bread—it’s perfect for soaking up every last spoonful of that rich, creamy sauce.
Sam’s Kitchen Tips
- Rotisserie chicken or leftover roast chicken both work beautifully.
- Boneless chicken thighs stay wonderfully tender, but shredded chicken breast is just as delicious.
- If you’re using bone-in cooked chicken, remove the meat before adding it to the slow cooker and save the bones to make homemade stock later.
- The Dijon mustard is a small addition that makes a big difference, adding savoury depth without overpowering the dish.
- Greek yoghurt adds a lovely tang while keeping the sauce light. Just remember to stir it in at the end and don’t let the sauce boil afterwards.
Final Thoughts
Some of the best recipes aren’t carefully planned—they’re created from what’s already in the fridge and pantry. This Slow Cooker Creamy Garlic Parmesan Chicken has quickly become one of those meals I’d happily make again and again. It’s simple, comforting and exactly the kind of dinner I reach for when the weather turns cold.
If you make this recipe, I’d love to hear how it turned out. Did you add your own twist? Maybe a handful of spinach, crispy bacon or a little extra Parmesan? Let me know in the comments below—I always enjoy seeing how these recipes find a place in your kitchen.