If you love simple, hands-off dinners that still feel special, this Garlic Parmesan Crockpot Chicken And Potatoes is for you. The slow cooker fills your kitchen with warm garlic and cheese aromas while tender chicken and creamy potatoes soak up savory flavors. If you like garlic-parmesan flavors in other dishes, try our take on garlic Parmesan chicken meatloaf for another cozy option.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 6 hr 15 min (low) / 3 hr 15 min (high)
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 555 kcal
- Protein: 40 g
- Carbohydrates: 55 g
- Fat: 19 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 450 mg
Why Make This Garlic Parmesan Crockpot Chicken And Potatoes
This recipe delivers big flavor with very little effort. The garlic and Parmesan create a savory, slightly nutty crust that clings to the chicken and potatoes. Cooking low and slow makes the chicken juicy and the potatoes meltingly tender. It’s a one-pot comfort meal that smells amazing, fits busy nights, and pleases picky eaters and grown-up palates alike.
How to Make Garlic Parmesan Crockpot Chicken And Potatoes
You’ll layer simple ingredients in the crockpot, pour in a little broth, and let time do the work. The result is a creamy, garlicky sauce, soft potatoes, and perfectly cooked chicken with Parmesan flavor throughout. Finish with fresh parsley for color and a bright touch.
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 large potatoes, diced
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup chicken broth
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Drizzle the olive oil in the bottom of the crockpot. Dice the potatoes into even pieces so they cook evenly and place them in the crockpot. Season the chicken breasts with salt and pepper, then place them on top of the potatoes. Mince the garlic and measure the Parmesan and Italian seasoning.
Step 2: Mixing
In a bowl, mix together the grated Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper until well combined. This mixture will form a flavorful coating and a little sauce as it melts.
Step 3: Cooking
Pour the chicken broth evenly over the chicken and potatoes. Sprinkle the Parmesan and garlic mixture over the chicken and potatoes. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through (internal temperature 165°F / 74°C) and the potatoes are tender when pierced with a fork.
Step 4: Finishing
Garnish with fresh parsley before serving. Let the chicken rest 5 minutes in the warm crockpot before slicing to lock in juices. If you want a lightly browned top, transfer to a baking dish, sprinkle a little extra Parmesan, and broil 2–3 minutes until golden—watch closely.
How to Serve Garlic Parmesan Crockpot Chicken And Potatoes
Serve this dish straight from the crockpot for a rustic family meal. Plate with a crisp green salad or steamed green beans for color and crunch. For a heartier plate, add garlic bread or a scoop of buttered peas. The flavors also pair well with a simple white wine or sparkling water with lemon.
How to Store Garlic Parmesan Crockpot Chicken And Potatoes
- Refrigerator: Cool completely, store in an airtight container for 3–4 days.
- Freezer: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat in a covered skillet over medium-low heat or in the oven at 325°F until warm. Microwave portions at 60–70% power in 1-minute intervals to avoid drying out. Add a splash of broth if needed.
Expert Tips for Perfect Garlic Parmesan Crockpot Chicken And Potatoes
- Cut potatoes into uniform pieces so they cook evenly.
- Use low-sodium chicken broth and adjust salt after cooking. Parmesan is salty and can raise sodium levels.
- For extra flavor, sear the chicken in a hot skillet for 1–2 minutes per side before adding to the crockpot. This step is optional but adds depth.
- Avoid lifting the lid during cooking; each peek adds 20–30 minutes to cook time.
- If the sauce is too thin at the end, stir in a teaspoon of cornstarch mixed with cold water and cook on high for 10–15 minutes to thicken.
Delicious Variations
- Lemon Herb: Add zest and 1 tbsp lemon juice plus extra thyme for brightness.
- Creamy Version: Stir in 1/2 cup heavy cream or cream cheese in the last 30 minutes for a richer sauce.
- Veggie Boost: Add carrots and sliced mushrooms with the potatoes for more texture and flavor.
- Spice It Up: Add 1/2 tsp red pepper flakes or a diced jalapeño for heat.
- Thighs Instead of Breasts: Use bone-in chicken thighs for more flavor and a slightly longer cook time.
Frequently Asked Questions
Q: Can I use frozen chicken breasts?
A: You can, but it’s not ideal. Frozen chicken raises the crockpot temperature slowly and may leave potatoes overcooked by the time the chicken is safe. If you must, increase cooking time and check internal temperature carefully. Thawing first yields the best result.
Q: Will the potatoes get mushy?
A: If cut too small or cooked on high too long, yes. Cut the potatoes into even medium-sized chunks and follow suggested cook times. If you prefer firmer potatoes, add them halfway through cooking.
Q: How do I prevent the chicken from drying out?
A: Don’t overcook. Use a meat thermometer and remove chicken when it reaches 165°F (74°C). Cooking on low helps keep chicken moist, and a splash of broth or a bit more olive oil also helps.
Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function to brown if desired, then layer potatoes and chicken. Add 1/2 cup broth, and cook on high pressure for 10 minutes with a quick release. Check potatoes and chicken and add extra time if needed.
Q: How can I thicken the sauce?
A: Stir in 1 tsp cornstarch mixed with 1 tbsp cold water and cook on high for 10–15 minutes. Alternatively, stir in a small amount of cream cheese or heavy cream for a creamier texture.
Q: Can I add frozen vegetables?
A: Yes—add frozen vegetables in the last 30–60 minutes of cooking so they don’t become mushy.
Conclusion
This Garlic Parmesan Crockpot Chicken And Potatoes is an easy weeknight hero—simple prep, rich aroma, and a satisfying plate everyone will love. For another similar slow-cooker take with helpful photos and tweaks, see Crockpot Garlic Parmesan Chicken and Potatoes – Cooking in the Midwest. Give it a try, and enjoy a warm, flavorful meal with almost no fuss.
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Garlic Parmesan Crockpot Chicken And Potatoes
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A simple and flavorful one-pot meal featuring tender chicken and creamy potatoes infused with garlic and Parmesan cheese, cooked in a slow cooker.
Ingredients
- 4 boneless, skinless chicken breasts
- 4 large potatoes, diced
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup chicken broth
- Fresh parsley for garnish
Instructions
- Drizzle the olive oil in the bottom of the crockpot. Dice the potatoes into even pieces and place them in the crockpot.
- Season the chicken breasts with salt and pepper, then place them on top of the potatoes.
- In a bowl, mix together the grated Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper until well combined.
- Pour the chicken broth over the chicken and potatoes, then sprinkle the Parmesan mixture on top.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving. Let the chicken rest for 5 minutes in the crockpot before slicing.
Notes
For extra flavor, consider searing the chicken before adding it to the crockpot. If the sauce is too thin, stir in a teaspoon of cornstarch mixed with cold water and cook on high to thicken.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 555
- Sugar: 4g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg
