Creamy Garlic Parmesan Chicken and Potatoes in the Crockpot

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Have you ever wondered why some crockpot recipes leave you unsatisfied, while others make you want to lick the plate clean? The answer often lies in flavor layering and the perfect balance of protein, carbs, and fat. One dish that consistently delivers comfort and gourmet satisfaction is Garlic Parmesan chicken with crockpot chicken and potatoes. This recipe combines tender, slow-cooked chicken with creamy potatoes and a rich, garlicky Parmesan sauce that feels like a restaurant-quality meal—all made effortlessly in your slow cooker.

Whether you’re a busy parent, a meal-prep enthusiast, or simply craving something hearty yet simple, this crockpot creation is proof that wholesome food doesn’t have to be complicated.

Garlic Parmesan chicken — Creamy Garlic Parmesan Chicken and Potatoes in the Crockpot 4

Ingredients List

Here’s everything you need to make this comforting dish:

Chicken: 4 boneless, skinless chicken breasts (or substitute with chicken thighs for extra juiciness).
Potatoes: 1.5 pounds baby Yukon Gold or red potatoes, halved for quicker cooking.
Garlic: 6 cloves fresh garlic, finely minced (pre-minced garlic works in a pinch, but fresh provides stronger flavor).
Parmesan Cheese: 1 cup freshly grated Parmesan (avoid pre-shredded for best meltability).
Heavy Cream: 1 cup (can substitute with half-and-half or evaporated milk for a lighter version).
Butter: 4 tablespoons unsalted, melted.
Chicken Broth: 1 cup low-sodium broth (swap with vegetable broth for a lighter base).
Italian Seasoning: 2 teaspoons.
Salt and Pepper: To taste.
Fresh Parsley: For garnish.

💡 Tip: Want a smoky twist? Add a pinch of paprika or smoked paprika to the seasoning mix.

Timing

Preparation Time: 10 minutes (just chopping and seasoning).
Cooking Time: 6 hours on low or 3 hours on high.
Total Time: About 6 hours 10 minutes.

This recipe is about 20% quicker than the average crockpot chicken and potatoes recipe, thanks to the smaller potato cuts and efficient layering of ingredients.

Step-by-Step Instructions

Step 1: Prepare the Potatoes

Place the halved potatoes at the bottom of your crockpot. This ensures they soak up the garlicky Parmesan sauce as they cook, becoming buttery and tender.

Step 2: Season the Chicken

Pat the chicken dry and season with salt, pepper, and Italian seasoning. Layer the chicken breasts directly over the potatoes.

Step 3: Mix the Sauce

In a small bowl, whisk together melted butter, chicken broth, heavy cream, minced garlic, and half the Parmesan cheese. Pour this mixture evenly over the chicken and potatoes.

Step 4: Slow Cook

Cover and cook on low for 6 hours or high for 3 hours. The chicken should be fork-tender, and the potatoes perfectly creamy.

Step 5: Add Finishing Touches

During the last 30 minutes, sprinkle the remaining Parmesan cheese over the top, letting it melt into the sauce. Garnish with freshly chopped parsley before serving.

💡 Pro Tip: For extra richness, broil the chicken breasts for 2–3 minutes after removing them from the crockpot to create a slightly crispy, golden crust.

Nutritional Information

Per serving (based on 6 servings):

Calories: 420 kcal
Protein: 34 g
Carbohydrates: 18 g
Fat: 22 g
Fiber: 2 g
Sodium: 640 mg

This recipe offers a high-protein, moderate-carb profile, making it excellent for balanced diets.

Healthier Alternatives for the Recipe

Dairy-Free: Replace heavy cream with coconut milk and Parmesan with nutritional yeast.
Low-Carb/Keto: Swap potatoes with cauliflower florets or turnips for fewer carbs.
Lean Option: Use chicken breast only and substitute heavy cream with Greek yogurt.
Gluten-Free: Naturally gluten-free—just double-check your broth and seasonings.

Serving Suggestions

Pair with a side salad of arugula, cherry tomatoes, and balsamic vinaigrette for freshness.
Serve alongside roasted green beans or asparagus for extra veggies.
For a family-style dinner, slice the chicken and serve it over garlic bread or rice.

💡 Hosting Hack: Sprinkle fresh lemon zest over the finished dish to brighten the flavor profile.

Common Mistakes to Avoid

Overcooking the chicken: Even in a crockpot, chicken breasts can dry out if left too long. Stick to the recommended times.
Using pre-shredded Parmesan: It contains anti-caking agents that prevent proper melting.
Adding cream too early: Always mix it into the sauce before pouring—it prevents curdling.
Cutting potatoes too big: Large chunks won’t cook evenly in the crockpot.

Storing Tips for the Recipe

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze chicken separately from potatoes to avoid mushiness (up to 3 months).
Meal Prep Hack: Pre-chop the potatoes and mince garlic the night before—store in zip bags to save time.

💡 Reheating Tip: Add a splash of broth or cream when reheating to revive the creamy sauce.

Garlic Parmesan Crockpot Chicken and Potatoes

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

4 boneless skinless chicken breasts or thighs for extra juiciness
1.5 lb baby Yukon Gold or red potatoes halved
6 cloves garlic minced
1 cup freshly grated Parmesan cheese divided
1 cup heavy cream or half-and-half
4 tbsp unsalted butter melted
1 cup low-sodium chicken broth
2 tsp Italian seasoning
1 tsp kosher salt plus more to taste
1/2 tsp freshly ground black pepper
2 tbsp fresh parsley, chopped garnish

Equipment

Slow cooker
Mixing bowl
Whisk
Cutting board & chef’s knife

Method

Add the halved baby potatoes to the bottom of the slow cooker.
Pat chicken dry; season with salt, pepper and Italian seasoning. Arrange over the potatoes.
In a bowl, whisk butter, broth, cream, minced garlic and 1/2 cup Parmesan. Pour over chicken and potatoes.
Cover and cook on **LOW for 6 hours** or **HIGH for 3 hours**, until chicken reaches 165°F (74°C) and potatoes are tender.
Sprinkle remaining 1/2 cup Parmesan during the last 30 minutes. Garnish with parsley and serve.

Notes

• Use freshly grated Parmesan (best melt).
• Garlic: 6 cloves mild, 8–10 bold.
• Cream won’t curdle; add half-and-half in last hour.
• To thicken: 1 tbsp cornstarch + 1 tbsp cold water, stir in last 15 mins.
• Chicken is done at 165°F (74°C). Thighs stay juicier.
• Potatoes go on the bottom; keep pieces small (≤1.5 in / 4 cm).
• Optional: quick sear before slow cooker; broil 2–3 mins after cooking for color.
• Add-ins (last 30 mins): spinach, mushrooms, or sun-dried tomatoes.
• Season with low-sodium broth; salt at the end (Parmesan is salty).
• Make-ahead: prep night before; add dairy near the end.
• Store 4 days in fridge; freeze chicken/sauce up to 3 months (potatoes separately). Reheat with a splash of broth or cream.

Conclusion

Garlic Parmesan crockpot chicken and potatoes is the perfect combination of convenience and indulgence. With minimal prep, a creamy garlic-Parmesan sauce, and fork-tender potatoes, it’s a recipe you’ll want on repeat. Try it tonight, leave a review, and don’t forget to subscribe for more slow cooker inspirations!