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Garlic Parmesan Crockpot Chicken and Potatoes

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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.

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

  1. Lightly grease the inside of the slow cooker and add the halved baby potatoes.
  2. Place chicken breasts or thighs on top of the potatoes.
  3. In a small bowl, mix olive oil or melted butter, minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper.
  4. Pour the mixture evenly over the chicken and potatoes.
  5. Pour chicken broth around the edges of the slow cooker (not directly on top).
  6. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and potatoes are soft.
  7. If desired, stir in heavy cream during the last 20–30 minutes of cooking for a creamier sauce.
  8. 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

Find it online: https://cookedbymaya.com/garlic-parmesan-crockpot-chicken-and-potatoes/