Crockpot Garlic Parmesan Chicken and Potatoes is such a simple and comforting dinner to make. Tender chicken breasts simmer with golden potatoes, all covered in a creamy garlic parmesan sauce that tastes like a warm hug on a plate. The garlic and parmesan bring such a lovely flavor that makes this dish really stand out.
I love how easy this meal is to throw together in the morning, then just let the crockpot work its magic all day. It’s the kind of recipe I rely on when I want something satisfying without spending a lot of time in the kitchen. Plus, the chicken gets so juicy and the potatoes soak up all that yummy sauce, making every bite tasty and comforting.
My favorite way to serve this is straight from the crockpot onto a big plate with some fresh green beans or a crisp salad on the side. It feels like a complete meal that’s ready to go with very little effort. I always find that this dish brings everyone together around the table, and the leftovers are just as good the next day!
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken breasts keeps the dish lean and tender. If you prefer dark meat, chicken thighs work great too—they stay juicy and add richer flavor.
Potatoes: Baby red potatoes are my favorite here because they hold their shape and cook evenly in the crockpot. You could swap them with Yukon Gold or fingerling potatoes for a similar texture.
Parmesan Cheese: This adds a nutty, salty kick to the sauce. If you don’t have Parmesan, Pecorino Romano is a nice alternative, although it’s a bit sharper.
Heavy Cream: Heavy cream gives the sauce its creamy texture. For a lighter option, try half-and-half or even full-fat coconut milk for a subtle twist on flavor.
Garlic: Fresh garlic gives plenty of punch. Minced garlic cloves work best, but garlic powder can be used if you’re in a pinch—just reduce the amount slightly.
How Can I Make Sure the Chicken and Potatoes Cook Perfectly in the Crockpot?
Cooking chicken and potatoes together in a crockpot can sometimes lead to uneven cooking. Here’s how to get it right:
- Cut potatoes into uniform pieces so they cook evenly.
- Place potatoes on the bottom since they take longer to cook, then layer chicken on top.
- Avoid opening the lid too often, as heat escapes and slows cooking.
- Use low heat for longer cooking; it helps the chicken stay tender and potatoes cook through without drying out.
- Check the chicken’s internal temperature to ensure it reaches 165°F (74°C) for safety.
These tips help make sure both the chicken and potatoes end up juicy and tender without over- or undercooking.
Equipment You’ll Need
- Large crockpot – I prefer a 6-quart size so everything cooks evenly without crowding. It’s simple to set and forget.
- Measuring cups and spoons – to keep your ingredients precise for the best flavor.
- Mixing bowl – for blending the Parmesan herb mixture before coating the chicken.
- Silicone spatula or spoon – handy for stirring and scraping down ingredients easily.
- Food thermometer – ensures the chicken cooks to a safe 165°F (74°C) and stays juicy.
Flavor Variations & Add-Ins
- Replace Parmesan with shredded mozzarella or cheddar for a different cheesy flavor.
- Add chopped spinach or kale into the sauce for extra greens and nutrients.
- Sprinkle crushed red pepper flakes or paprika for a spicy kick.
- Stir in cooked bacon bits or sautéed mushrooms before serving for more texture and flavor.
Crockpot Garlic Parmesan Chicken and Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1.5 pounds baby red potatoes, quartered
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 4 cloves garlic, minced
Seasonings & Extras:
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil or melted butter
- Optional: fresh parsley for garnish
Time Needed
This dish takes about 15 minutes to prep, then cooks in the crockpot for 6-7 hours on low or 3-4 hours on high. Perfect for a set-it-and-forget-it meal that’s ready by dinner time!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by washing and quartering the baby red potatoes. Set them aside. In a small bowl, mix together the Parmesan cheese, minced garlic, dried thyme, dried oregano, paprika, salt, and black pepper. This will be your flavorful coating for the chicken.
2. Season the Chicken:
Rub the chicken breasts all over with olive oil or melted butter to help the seasoning stick and keep the chicken moist. Then, press the Parmesan and herb mixture onto each chicken breast, making sure they’re well coated.
3. Layer in the Crockpot:
Place the quartered potatoes evenly in the bottom of your crockpot. Lay the seasoned chicken breasts right on top of the potatoes. Pour the heavy cream over everything, covering the chicken and potatoes evenly.
4. Cook and Serve:
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. Your chicken is done when it reaches an internal temperature of 165°F (74°C) and the potatoes are tender. Before serving, gently stir the sauce to coat the chicken and potatoes. Sprinkle with fresh parsley if you like, and serve warm with plenty of the creamy garlic Parmesan sauce spooned on top.
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to fully thaw the chicken breasts before cooking to ensure even cooking. Thaw them overnight in the fridge or use the quick-thaw method by sealing them in a plastic bag and submerging in cold water.
Can I Substitute Potatoes with Another Vegetable?
Absolutely! Baby red potatoes work best for their texture, but you can try diced sweet potatoes, carrots, or even cauliflower florets. Just keep in mind that cooking times may vary slightly depending on the vegetable.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or stovetop until heated through, adding a splash of cream or broth if the sauce has thickened too much.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the heavy cream with coconut milk or a dairy-free creamer, and use a plant-based Parmesan alternative or nutritional yeast for a similar cheesy flavor.