Garlic Parmesan Crockpot Chicken and Potatoes is a comforting, creamy, and flavorful meal that practically cooks itself. With tender chicken, buttery potatoes, and a rich garlic-Parmesan sauce, it’s a one-pot dish I turn to when I want something hearty and low-effort.
Why You’ll Love This Recipe
I love this recipe because everything comes together in the slow cooker—no need to hover over the stove. The chicken turns out juicy, the potatoes soak up all the delicious flavors, and the garlic-Parmesan combo makes it feel like a cozy, home-cooked meal with barely any work. It’s perfect for busy days when I want dinner ready and waiting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Baby potatoes (halved)
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Olive oil or melted butter
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Minced garlic
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Grated Parmesan cheese
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Italian seasoning
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Salt and black pepper
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Chicken broth
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Heavy cream (optional, for creamier sauce)
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Fresh parsley (optional, for garnish)
Directions
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I lightly grease the inside of my slow cooker and add the halved baby potatoes.
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I place the chicken breasts or thighs on top of the potatoes.
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In a bowl, I mix together olive oil or melted butter, minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper.
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I pour the mixture over the chicken and potatoes, then add chicken broth around the edges.
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I cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and the potatoes are soft.
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If I want a creamier sauce, I stir in a bit of heavy cream during the last 20–30 minutes of cooking.
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Before serving, I sprinkle chopped fresh parsley for a bit of color and freshness.
Servings and timing
This recipe makes about 4 servings. It takes around 10 minutes to prep, and then cooks for 6–7 hours on low or 3–4 hours on high in the crockpot. I usually go for the low setting to keep everything extra tender.
Variations
Sometimes I add green beans or carrots to the slow cooker for a built-in veggie side. I’ve also used red potatoes or Yukon golds when baby potatoes aren’t available. For extra flavor, I’ll throw in a squeeze of lemon juice or a pinch of red pepper flakes. And if I’m craving something richer, I’ll double the Parmesan and add more cream at the end.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently in a covered skillet with a splash of broth or cream to keep it moist. It also microwaves well in short bursts, stirring in between. I don’t recommend freezing it if I’ve added cream, since the texture can change, but the non-creamy version freezes fine for up to 2 months.
FAQs
Can I use bone-in chicken for this recipe?
Yes, I’ve used bone-in thighs before and they turn out great. I just make sure to adjust the cooking time if needed and check for doneness.
Is it okay to skip the cream?
Absolutely. I often leave it out when I want a lighter dish. The garlic and Parmesan still give it plenty of flavor.
Can I prep this the night before?
Yes, I sometimes add everything to the crockpot insert, cover it, and store it in the fridge overnight. The next morning, I just place it in the cooker and start it up.
What can I serve with this meal?
It’s pretty complete on its own, but I like adding a side salad or some crusty bread to soak up the sauce.
How do I thicken the sauce?
If I want a thicker sauce, I stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) about 30 minutes before the cooking time is up and let it simmer in the crockpot.
Conclusion
Garlic Parmesan Crockpot Chicken and Potatoes is one of those hands-off recipes I can count on for busy days or when I just want something warm and comforting. It’s simple, satisfying, and packed with flavor—the kind of meal I love coming home to.
PrintGarlic Parmesan Crockpot Chicken and Potatoes
Garlic Parmesan Crockpot Chicken and Potatoes is a cozy, hands-off meal featuring juicy chicken, buttery potatoes, and a rich garlic-Parmesan sauce—all slow-cooked to perfection. It’s an easy and flavorful one-pot dish perfect for busy days.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil or melted butter
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional, for creamier sauce)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Lightly grease the inside of the slow cooker and add the halved baby potatoes.
- Place chicken breasts or thighs on top of the potatoes.
- In a small bowl, mix olive oil or melted butter, minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper.
- Pour the mixture evenly over the chicken and potatoes.
- Pour chicken broth around the edges of the slow cooker (not directly on top).
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and potatoes are soft.
- If desired, stir in heavy cream during the last 20–30 minutes of cooking for a creamier sauce.
- Before serving, garnish with chopped parsley and serve warm.
Notes
- Use red or Yukon gold potatoes if baby potatoes are unavailable.
- Bone-in chicken thighs can be used with adjusted cooking time.
- For extra flavor, add a splash of lemon juice or red pepper flakes.
- To thicken sauce, stir in a cornstarch slurry 30 minutes before end of cooking.
- Store leftovers in fridge for up to 4 days; freeze non-creamy version up to 2 months.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 105mg
