Crockpot Garlic Parmesan Chicken and Potatoes is a super easy and delicious meal that combines tender chicken with creamy potatoes all tossed in a flavorful garlic parmesan sauce. The garlic really shines, and the parmesan adds a nice cheesy touch that makes everything taste so comforting. This dish is perfect when you want a hands-off dinner that still feels special.
I love using my slow cooker for this recipe because it lets all those flavors meld together over a few hours. The chicken comes out juicy and the potatoes are soft but not falling apart. I usually sprinkle a little extra parmesan on top before serving to give it that fresh, cheesy finish that just makes everyone smile.
One of my favorite things about this meal is how simple it is to put together but still feels like I put in a lot of effort. I like serving it with a side of steamed greens or a simple salad to balance out the richness. This has become one of my go-to comfort dinners, especially on busy nights when I want something warm and satisfying without spending a lot of time in the kitchen.
Key Ingredients & Substitutions
Chicken breasts: These give tender, juicy meat with mild flavor. You can swap for thighs if you like darker, more flavorful meat that stays juicy longer in the crockpot.
Red potatoes: They hold shape well when slow-cooked and absorb the sauce nicely. Yukon gold or baby potatoes are good substitutes, but avoid russets—they can get mushy.
Garlic: Fresh minced garlic works best for that bold flavor, but garlic powder can be used if you’re in a pinch. Adjust the amount to your taste.
Parmesan cheese: This adds a rich, nutty taste and creamy texture. If you need a dairy-free option, nutritional yeast can add similar umami notes.
Heavy cream or half-and-half: Heavy cream gives a rich sauce, while half-and-half is lighter. For lower fat, you can also use whole milk but expect slightly less creaminess.
How Do You Get the Creamy Garlic Parmesan Sauce Just Right in a Crockpot?
The sauce is the heart of this dish, so here’s how to get it creamy and tasty without curdling or separating.
- Whisk the cream, broth, and Parmesan before pouring over the chicken and potatoes for even flavor distribution.
- Use full-fat dairy like heavy cream or half-and-half to keep the sauce smooth; low-fat milk may split under heat.
- Cook on low rather than high if you have time. Slow heat helps the sauce come together and prevents burning or curdling.
- Stir gently near the end if you want a more mixed sauce, but avoid over-stirring so the chicken stays intact.
- Add fresh Parmesan on top just before serving for an extra cheesy finish that melts nicely.
Equipment You’ll Need
- Slow cooker – I prefer a 6-quart model because it has plenty of room for the chicken and potatoes to cook evenly.
- Mixing bowl – for whisking together the creamy sauce ingredients.
- Sharp knife – to chop the potatoes into even cubes so they cook at the same rate.
- Cutting board – a sturdy surface makes chopping the potatoes and garlic easier.
- Measuring cups and spoons – to ensure all ingredients are just right for the recipe.
- Serving spoon – for scooping out the cheesy, tender chicken and potatoes.
Flavor Variations & Add-Ins
- Swap chicken for turkey breast or pork tenderloin for a different protein that still cooks well in the crockpot.
- Add chopped spinach or kale into the sauce a half-hour before serving for a boost of greens and color.
- Use sharp cheddar, mozzarella, or a blend of Italian cheeses instead of Parmesan for a different cheesy flavor.
- Sprinkle red pepper flakes or add a dash of hot sauce for a spicy kick that balances the creamy sauce.
Crockpot Garlic Parmesan Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 boneless, skinless chicken breasts
- 1.5 pounds red potatoes, cut into 1-inch cubes
- 4 cloves garlic, minced
- 1/4 cup unsalted butter, melted
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
For the Creamy Parmesan Sauce:
- 1 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 1/2 cup chicken broth
Optional garnish:
- 2 tablespoons fresh parsley, chopped
Time You’ll Need:
This meal takes about 10 to 15 minutes of prep time and then 5 to 6 hours cooking on low in the crockpot (or 3 to 4 hours on high). It’s a hands-off recipe that lets the slow cooker do all the work, making dinnertime easy and stress-free!
Step-by-Step Instructions:
1. Prepare the Potatoes
Start by washing the red potatoes and cutting them into roughly 1-inch cubes. Set them aside to use in just a moment.
2. Mix the Garlic Butter Seasoning
In a small bowl, combine the melted butter, minced garlic, dried Italian seasoning, paprika, salt, and black pepper. Stir well to mix all the flavors together.
3. Layer the Potatoes and Chicken
Place the cubed potatoes into the bottom of your crockpot. Pour half of the garlic butter mixture over the potatoes and toss gently to coat them evenly. Season the chicken breasts lightly with salt and pepper, then place them on top of the potatoes. Pour the remaining garlic butter mixture over the chicken.
4. Make the Creamy Parmesan Sauce
In a separate bowl, whisk together the grated Parmesan cheese, heavy cream (or half-and-half), and chicken broth until smooth. Pour this sauce evenly over the chicken and potatoes in the crockpot.
5. Cook Until Tender and Delicious
Put the lid on your crockpot. Cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and the potatoes are tender.
6. Finish and Serve
Once cooking is complete, taste and add more salt or pepper if you like. Serve the chicken and potatoes hot, garnished with chopped fresh parsley if you want a bright, fresh touch.
Can I Use Frozen Chicken in This Crockpot Recipe?
It’s best to use thawed chicken breasts for even cooking and food safety. If using frozen chicken, thaw it completely in the fridge overnight before starting the recipe to ensure it cooks thoroughly in the crockpot.
Can I Substitute Potatoes With Another Vegetable?
Absolutely! Baby carrots, parsnips, or even cauliflower florets can work well. Just keep in mind that cooking times may vary slightly depending on the vegetable’s firmness.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Dish Ahead of Time?
Yes! You can prep the potatoes, seasonings, and sauce ahead of time, then refrigerate. Add the chicken and assemble just before cooking in the crockpot for the freshest taste.
