If you’re looking for an easy, hearty dinner the whole family will love, this Crockpot Garlic Parmesan Chicken and Potatoes is it! It’s creamy, garlicky, cheesy, and so comforting. The chicken stays juicy, the potatoes get tender and flavorful, and the best part? The slow cooker does all the work for you. This recipe has saved me on so many busy weeknights, and it’s always a hit with my kids (they love anything with cheese!). Plus, it’s one of those meals that feels fancy but is actually super simple to make. Let’s dive in and get dinner started!
What You’ll Need
For the Chicken and Potatoes:
- 4 boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved (red or Yukon gold work great!)
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For Garnish (Optional):
- Chopped fresh parsley
Tools You’ll Need:
- Crockpot (slow cooker)
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowl
Pro Tips
- Use small potatoes: Baby potatoes are perfect for this recipe because they cook evenly and absorb all the garlicky, creamy goodness.
- Don’t skip browning the chicken: A quick sear before adding it to the crockpot adds flavor and locks in the juices.
- Parmesan quality matters: Use freshly grated Parmesan for the best flavor—avoid the pre-shredded kind if possible.
- Layering matters: Place the potatoes at the bottom of the crockpot so they cook through perfectly, and layer the chicken on top.
- Taste as you go: Adjust seasoning in the sauce before pouring it into the crockpot to make sure it’s just how you like it!
Possible Substitutions and Variations
- Chicken thighs: Swap chicken breasts for boneless, skinless thighs for even juicier meat.
- Dairy-free: Use coconut cream and a dairy-free cheese alternative.
- Add veggies: Toss in some green beans or broccoli during the last hour of cooking.
- No crockpot? This dish can also be baked in the oven at 375°F for about 45 minutes.
Make Ahead Tips
- You can chop the potatoes and mix the sauce the night before. Store them in separate airtight containers in the fridge, so you can just assemble and go in the morning!
Instructions
1. Brown the chicken
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Sear the chicken for 2-3 minutes per side, until golden brown.
2. Prepare the crockpot
Add the halved baby potatoes to the bottom of the crockpot. Sprinkle them with a pinch of salt and pepper.
3. Add chicken to the crockpot
Place the browned chicken breasts on top of the potatoes.
4. Make the sauce
In a mixing bowl, whisk together heavy cream, Parmesan cheese, minced garlic, Italian seasoning, and a pinch of salt and pepper. Pour the sauce over the chicken and potatoes in the crockpot.
5. Cook
Cover the crockpot and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and the potatoes are cooked through.
6. Serve and garnish
Once done, give everything a gentle stir to coat the potatoes in the sauce. Serve hot, garnished with fresh parsley if desired.
Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the microwave or on the stovetop until heated through.
- Freezer: You can freeze leftovers for up to 2 months. Just thaw overnight in the fridge before reheating!
Conclusion
This Crockpot Garlic Parmesan Chicken and Potatoes is one of those recipes that makes dinnertime stress-free and delicious. Your family will love the creamy, cheesy flavors, and you’ll love how easy it is to pull together. Give it a try, and let me know how it turns out in the comments! Did you add your own twist? I’d love to hear about it!
