Crockpot Garlic Parmesan Chicken and Potatoes

Crockpot Garlic Parmesan Chicken and Potatoes combines tender chicken breasts, perfectly cooked baby potatoes, and a creamy garlic Parmesan sauce that brings everything together in the most comforting way.

Perfect for busy weekdays when you want a home-cooked meal waiting for you, or for those lazy weekends when you’d rather relax than cook. The slow cooker does all the work, transforming simple ingredients into a restaurant-quality dish that tastes like you spent hours in the kitchen.

Why You’ll Love This Recipe

• Complete meal in one pot – protein, vegetables, and amazing flavor
• Virtually hands-off cooking that fits any busy schedule
• Rich garlic Parmesan sauce that’s absolutely addictive
• Tender chicken that practically falls apart with a fork
• Perfectly cooked potatoes that soak up all the delicious sauce

Equipment Needed

• 6-quart slow cooker or crockpot
• Mixing bowl
• Whisk
• Sharp knife and cutting board
• Measuring cups and spoons

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Ingredients You’ll Need

• 4 boneless, skinless chicken breasts (about 2 lbs)
• 1½ lbs baby potatoes, halved
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 tsp dried Italian herbs
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 tbsp flour (for thickening)
• Fresh parsley for garnish

Ingredient Notes

Using boneless, skinless chicken breasts keeps the dish lean, but chicken thighs work beautifully too and stay even more moist during the long cooking time. Baby potatoes are ideal because they cook evenly and don’t need to be cut into tiny pieces. Red potatoes or Yukon golds work great – avoid russets as they can get too soft and break apart.

Fresh garlic is essential here for the best flavor – don’t substitute with garlic powder. The Parmesan cheese should be freshly grated for the best melting and flavor; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. Italian herb blend typically includes oregano, basil, rosemary, and thyme, but you can customize with your favorite herbs.

Step-by-Step Instructions

Step 1: Prep the Ingredients

Wash and halve the baby potatoes – cutting them allows them to absorb more of the delicious sauce and ensures they cook evenly with the chicken. Mince the garlic cloves finely so the flavor distributes throughout the dish.

Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.

Step 2: Layer the Slow Cooker

Drizzle the olive oil in the bottom of your slow cooker and spread it around. Add the halved potatoes in an even layer on the bottom – they need direct heat to cook properly, so they go on the bottom rather than on top of the chicken.

Place the seasoned chicken breasts on top of the potatoes, arranging them in a single layer if possible.

Step 3: Make the Garlic Parmesan Mixture

In a mixing bowl, whisk together the chicken broth, minced garlic, Italian herbs, and half of the Parmesan cheese (reserve the other half for later).

Step 4: Pour and Cook

Pour the garlic Parmesan broth mixture evenly over the chicken and potatoes in the slow cooker. Make sure the liquid reaches the potatoes on the bottom. Cover with the lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chicken is done when it reaches 165°F internal temperature and the potatoes are fork-tender.

Step 5: Thicken the Sauce

About 30 minutes before serving, remove ½ cup of the cooking liquid and whisk it with the flour in a small bowl until smooth with no lumps.

Pour this mixture back into the slow cooker, stir gently, and add the remaining Parmesan cheese. Cover and cook for the final 30 minutes, allowing the sauce to thicken and become creamy.

Step 6: Finish and Serve

The chicken should be incredibly tender – it might even start to shred on its own. Carefully transfer the chicken breasts and potatoes to serving plates, then spoon the creamy garlic Parmesan sauce over everything.

Garnish with freshly chopped parsley and an extra sprinkle of Parmesan if desired. Serve immediately while hot.

Pro Tips & Cooking Hacks

• Don’t skip the thickening step – it transforms the sauce from watery to luxurious
• Cut potatoes uniformly so they cook at the same rate
• Use fresh Parmesan, not the shelf-stable kind, for best flavor and texture
• For crispy chicken skin, sear breasts in a pan before adding to slow cooker
• Add vegetables like green beans or carrots in the last 2 hours of cooking

Tips & Variations

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to loosen the sauce. This dish can be prepared the night before – just layer everything in the slow cooker insert, cover, and refrigerate overnight, then cook as directed the next day (no need to bring to room temperature first).

Try adding sun-dried tomatoes and spinach for a Mediterranean twist, or swap the Italian herbs for Cajun seasoning for a spicy Southern version. You can also add cream cheese in the last 30 minutes for an even richer, creamier sauce. For a complete meal in one pot, add carrots, green beans, or broccoli during the last 2 hours of cooking.

Serving Suggestions

This dish is a complete meal on its own, but pairs wonderfully with crusty bread for soaking up the sauce, a simple green salad, or steamed broccoli. For a heartier meal, serve over pasta, rice, or with additional roasted vegetables. The creamy garlic Parmesan sauce is so good, you’ll want something to soak it up with!

Common Mistakes

• Putting potatoes on top of chicken – they won’t cook properly
• Using too-large potato pieces – they won’t cook through in time
• Lifting the lid frequently – releases heat and extends cooking time
• Skipping the flour thickening step – results in watery sauce
• Overcooking – chicken can dry out even in a slow cooker if cooked too long

What to Serve With Slow Cooker Garlic Parmesan Chicken

This rich, creamy dish pairs beautifully with light, fresh sides like a crisp Caesar salad, roasted asparagus, or sautéed green beans. Crusty French bread or garlic bread is perfect for sopping up the amazing sauce. For a complete comfort food experience, serve with buttered egg noodles or creamy mashed cauliflower.

Frequently Asked Questions

Can I use frozen chicken?

Yes, but it’s safer and yields better texture to thaw chicken first. If using frozen, add 1-2 hours to the cooking time and ensure it reaches 165°F.

Can I make this on HIGH instead of LOW?

Yes! Cook on HIGH for 3-4 hours instead of LOW for 6-7 hours. The LOW setting produces slightly more tender chicken.

What if I don’t have Italian herbs?

Use a combination of dried oregano, basil, and thyme, or substitute with your favorite herb blend like herbs de Provence.

Can I add vegetables?

Absolutely! Add hardy vegetables like carrots with the potatoes, or add delicate ones like green beans, asparagus, or spinach in the last 1-2 hours.

Why is my sauce watery?

Make sure to do the flour thickening step in the last 30 minutes. You can also leave the lid slightly ajar for the last hour to allow excess moisture to evaporate.

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