Easy Crockpot Garlic Parmesan Chicken and Potatoes
Easy Crockpot Garlic Parmesan Chicken and Potatoes – Tender chicken and potatoes in a creamy garlic parmesan sauce. Better than takeout! After making this many times, I’ve discovered the trick to perfectly tender chicken every time. The golden potatoes and crispy chicken skin make this dish irresistible. Try it with my Easy Baked Stuffed Apples for a complete meal. If you love recipes like this, you’ll also enjoy Easy Baked Stuffed Apples with Oats and Cinnamon and Maple Bacon Pork Chops with Creamy Dijon Sauce Recipe.
Why This Easy Crockpot Garlic Parmesan Chicken and Potatoes Is Pure Comfort
- Tender chicken and potatoes in a creamy sauce
- Easy, hands-off cooking in the crockpot
- Better than takeout flavor at home
- Perfect for meal prepping and busy weeknights
What You'll Need for Easy Crockpot Garlic Parmesan Chicken and Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Baby potatoes
- Heavy cream
- Parmesan cheese
- Garlic cloves
- Chicken broth
- Salt
- Pepper
- Italian seasoning
- Garlic
- Parmesan cheese
- Italian seasoning
- Salt
- Pepper
- Optional: Fresh parsley
- Optional: Grated Parmesan cheese
📝 Ingredient Notes
- Baby potatoes: You can also use red potatoes or cut larger potatoes into bite-sized pieces.
🛒 Tools & Equipment I Recommend
- Crockpot — Hands-off cooking for tender results → See on Amazon
- Immersion blender — Smooth sauce without transferring to a blender → See on Amazon
How to Make Easy Crockpot Garlic Parmesan Chicken and Potatoes
- Step 1: Season chicken breasts with salt, pepper, and Italian seasoning. Place them in the bottom of the crockpot.
- Step 2: Cut potatoes in half and add them to the crockpot, along with garlic cloves.
- Step 3: In a bowl, whisk together heavy cream, chicken broth, and Parmesan cheese. Pour over chicken and potatoes.
- Step 4: Cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and potatoes are tender.
- Step 5: Remove chicken and potatoes from crockpot. Use an immersion blender to blend the sauce until smooth. Return chicken and potatoes to the crockpot and stir to coat.
Cook's Tips for Perfect Easy Crockpot Garlic Parmesan Chicken and Potatoes
- Common mistake and fix: Don't overcook the chicken or it will become dry. If your chicken is done early, remove it from the crockpot and let the potatoes cook a bit longer.
- Pro tip: For extra flavor, brown the chicken in a pan before adding it to the crockpot.
- Pro tip: Add a splash of white wine to the sauce for extra depth of flavor.
Storing & Reheating Easy Crockpot Garlic Parmesan Chicken and Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This dish can be made ahead and reheated when ready to serve.
Freezing Easy Crockpot Garlic Parmesan Chicken and Potatoes
Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a lower-carb version, use cauliflower rice instead of potatoes.
- Best substitution: You can use chicken thighs instead of breasts for even more tender results.
- Make-ahead: This dish can be made ahead and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the crockpot. Cook on high for an additional 15-20 minutes to thicken.
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Easy Crockpot Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Baby potatoes
- Heavy cream
- Parmesan cheese
- Garlic cloves
- Chicken broth
- Salt
- Pepper
- Italian seasoning
Seasonings
- Garlic
- Parmesan cheese
- Italian seasoning
- Salt
- Pepper
Optional Toppings
- Fresh parsley
- Grated Parmesan cheese
Instructions
- Step 1: Season chicken breasts with salt, pepper, and Italian seasoning. Place them in the bottom of the crockpot.
- Step 2: Cut potatoes in half and add them to the crockpot, along with garlic cloves.
- Step 3: In a bowl, whisk together heavy cream, chicken broth, and Parmesan cheese. Pour over chicken and potatoes.
- Step 4: Cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and potatoes are tender.
- Step 5: Remove chicken and potatoes from crockpot. Use an immersion blender to blend the sauce until smooth. Return chicken and potatoes to the crockpot and stir to coat.
Notes
- Chef tip: For a lower-carb version, use cauliflower rice instead of potatoes.
- Best substitution: You can use chicken thighs instead of breasts for even more tender results.
- Make-ahead: This dish can be made ahead and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the crockpot. Cook on high for an additional 15-20 minutes to thicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This dish can be made ahead and reheated when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbs: 25g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 110mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crockpot Garlic Parmesan Chicken and Potatoes FAQs
Yes, this dish can be made ahead and reheated when ready to serve. Store leftovers in an airtight container in the fridge for up to 4 days.
Overcooking is the most common reason for dry chicken. Make sure to remove the chicken from the crockpot as soon as it's cooked through to prevent it from drying out.
Yes, you can use frozen chicken breasts. Increase the cooking time by 1-2 hours on low or 30-60 minutes on high until the chicken is cooked through.
Yes, this recipe is gluten-free. Be sure to check all your ingredients to ensure they are certified gluten-free.
Yes, you can make this recipe in the Instant Pot. Cook on high pressure for 10-12 minutes, followed by a 10-minute natural release.
A Warm Final Note
I can’t wait for you to try Easy Crockpot Garlic Parmesan Chicken and Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
