Garlic Parmesan Crockpot Chicken and Potatoes is a simple and satisfying dish that combines tender chicken, creamy potatoes, and a rich garlic parmesan sauce. Everything cooks slowly in the crockpot, filling your kitchen with a warm, comforting aroma. The chicken turns out juicy and flavorful, while the potatoes soak up all that cheesy, garlicky goodness.
I love making this recipe when I want a hands-off dinner that still feels special. Just toss the chicken and potatoes in, sprinkle the garlic parmesan mix on top, and let the slow cooker do the work. It’s one of those meals that tastes like you’ve been in the kitchen all day, even though it’s totally easy. I usually add a little extra parmesan at the end to give it that cheesy punch I can’t resist.
My favorite way to serve it is with a fresh green salad or some steamed veggies on the side. It balances out the richness of the dish perfectly. Plus, leftovers heat up really well for another quick and tasty meal. This dish always gets compliments, and I keep going back to it when I want something cozy and fuss-free that everyone loves.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts works great here for tender, juicy meat. You can swap with thighs if you prefer more fat and flavor—they stay moist even with slow cooking.
Baby potatoes: These cook evenly and absorb flavors well. If you don’t have baby potatoes, try Yukon gold or red potatoes, cut into bite-sized pieces for even cooking.
Parmesan cheese: This gives the dish its rich, cheesy flavor. If you want a milder taste or a dairy-free option, try nutritional yeast or a hard cheese substitute.
Heavy cream: It adds creaminess and richness to the sauce. For a lighter or dairy-free swap, use coconut milk or a cashew cream.
Garlic: Fresh garlic gives a strong, fragrant flavor. If you’re in a pinch, garlic powder works, just use about 1 teaspoon.
How Do I Make Sure the Chicken Stays Tender and Doesn’t Dry Out in the Crockpot?
Keeping the chicken moist can be tricky but easy with these tips:
- Use chicken breasts of similar size so they cook evenly.
- Don’t cook too long—stick to the recommended 5-6 hours on low or 3-4 hours on high.
- Make sure the sauce covers the chicken well to keep moisture in.
- After cooking, shred the chicken right in the crockpot to soak up all the flavorful sauce.
- Rest the chicken for a few minutes before serving to let juices settle.
Equipment You’ll Need
- Crockpot or slow cooker – It’s perfect for hands-off cooking and makes the chicken really tender.
- Mixing bowl – Easy for combining the garlic Parmesan sauce ingredients smoothly.
- Measuring cups and spoons – To get your seasoning and sauce just right.
- Sharp knife – For cutting the potatoes evenly so they cook at the same rate.
- Forks – Useful for shredding the chicken directly in the crockpot after cooking.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for juicier, more flavorful meat.
- Add green beans or carrots in the last hour for an easy veggie boost.
- Mix in cooked bacon bits for a smoky twist that pairs well with garlic and Parmesan.
- Stir in a pinch of red pepper flakes if you like a mild spicy kick.
How to Make Garlic Parmesan Crockpot Chicken and Potatoes
Ingredients You’ll Need:
For The Main Dish:
- 4 boneless, skinless chicken breasts
- 1 ½ pounds baby potatoes, halved or quartered if large
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 2 tablespoons unsalted butter, melted
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish requires about 10-15 minutes to prepare and assemble. Cooking time in the crockpot is 5-6 hours on low heat, or 3-4 hours on high heat, making it perfect for a hands-off meal.
Step-by-Step Instructions:
1. Prepare the Crockpot and Potatoes:
Lightly grease the inside of your crockpot with cooking spray or a bit of butter to keep food from sticking. Then, place the halved or quartered baby potatoes evenly at the bottom.
2. Mix the Garlic Parmesan Sauce:
In a small bowl, combine the grated Parmesan cheese, minced garlic, heavy cream, chicken broth, melted butter, dried Italian seasoning, paprika, salt, and pepper. Stir until all the ingredients are well mixed.
3. Add the Chicken and Sauce:
Place the chicken breasts on top of the potatoes inside the crockpot. Pour the garlic Parmesan sauce evenly over both the chicken and the potatoes, making sure everything is nicely coated.
4. Cook Slowly:
Cover the crockpot with the lid. Cook on low for 5-6 hours or on high for 3-4 hours. The chicken should be fully cooked, and the potatoes tender when ready.
5. Shred Chicken and Serve:
Once cooked, remove the chicken breasts from the crockpot. Shred them using two forks directly in the crockpot, mixing them well with the sauce and potatoes so they soak up all the flavors. Sprinkle with fresh chopped parsley for a nice touch.
6. Enjoy Your Meal:
Serve this warm and comforting dish with your favorite steamed vegetables or a fresh green salad for a tasty, complete dinner experience.
Can I Use Frozen Chicken Breasts for This Recipe?
Yes, but make sure to fully thaw the chicken breasts before using them. Thaw in the refrigerator overnight or use the cold water method to speed up thawing. Using frozen chicken can increase cooking time and may result in unevenly cooked meat.
Can I Substitute Another Type of Potato?
Absolutely! Yukon gold or red potatoes work well too. Just cut them into similar-sized pieces to ensure they cook evenly in the crockpot.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, stirring occasionally to maintain creaminess.
Can I Add Vegetables to This Dish?
Yes, feel free to add veggies like green beans, carrots, or bell peppers in the last hour of cooking. This adds color and nutrition without overcooking the vegetables.
