Slow Cooker Chicken with Creamy Parsley Sauce

    8 hours 15 minutes

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

    66 people made this

    Serves: 4 

    • 125g butter, softened
    • 4 chicken breast halves
    • 12 small desiree potatoes, halved
    • 1 small onion, coarsely chopped
    • 12 whole mushrooms
    • 1 (250g) block cream cheese, cubed
    • 1 bunch fresh parsley, coarsely chopped
    • 1 lemon, juiced
    • 1/2 cup (125ml) soy sauce
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper

    Preparation:15min  ›  Cook:8hours  ›  Ready in:8hours15min 

    1. Divide butter into 4 equal portions and spread between the skin and meat of each chicken breast.
    2. 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 flavor.

    Gluten Free

    For Gluten free options, ensure you use the Wheat free soy sauce. Most standard soy sauces are wheat brewed.

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    Reviews in English (45)


    i dont use salt at all and found this very salty from the soy sauce next time i will only use 1/2 the amount of soy sauce and will use chicken stock. i loved the way it turned out and will add plenty of vegs now i have the basic receipe  -  10 Feb 2011


    i've done quite a few slow cooker meals, mostly mccormick and maggi packets, but this recipe was by far the most delicious yet .... absolutely beautiful!!!!  -  06 May 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!  -  17 Jan 2010  (Review from Allrecipes USA and Canada)