ULTIMATE GARLIC PARMESAN CROCKPOT CHICKEN AND POTATOES

I remember being a brand-new mom, utterly exhausted but desperate to put a home-cooked meal on the table; that’s when I discovered the magic of the slow cooker, and recipes like this one for Garlic Parmesan Crockpot Chicken And Potatoes became absolute lifesavers. It’s amazing how a handful of simple ingredients, combined with the low and slow method, can transform into a deeply flavorful and satisfying dish that the whole family will adore. Get ready to experience the easiest, most delicious, and stress-free dinner you’ve made in ages!

Why You’ll Absolutely Love This Recipe

Let’s be honest, we all crave meals that are both incredibly tasty and incredibly easy to prepare. This Garlic Parmesan Crockpot Chicken And Potatoes recipe ticks both those boxes with gusto! Here’s why it’s about to become a staple in your weekly rotation:

• Minimal Effort, Maximum Flavor: Dump-and-go recipes are a busy person’s dream. Just toss everything into the crockpot, set it, and forget it. The slow cooker does all the work, infusing the chicken and potatoes with irresistible garlic parmesan flavor.
• Family-Friendly: Even the pickiest eaters will devour this dish. The creamy, cheesy sauce and tender chicken are universally appealing.
• Budget-Friendly: Chicken and potatoes are affordable ingredients, making this a wallet-friendly meal option.
• Versatile: This recipe is easily adaptable to your taste preferences and dietary needs. You can add veggies, use different types of potatoes, or adjust the amount of garlic and parmesan to your liking.
• Perfect for Meal Prep: Make a big batch on Sunday and enjoy leftovers throughout the week. The flavors only get better with time!

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this culinary masterpiece. Don’t worry, most of them are pantry staples!

• Chicken: I prefer boneless, skinless chicken breasts for their convenience and lean protein. You can also use chicken thighs for a richer flavor. About 2 pounds should do the trick.
• Potatoes: Yukon Gold or red potatoes are my go-to choices because they hold their shape well during slow cooking. However, Russet potatoes will also work, just be mindful that they might become a bit softer. About 2-3 pounds, cut into 1-inch chunks.
• Garlic: Fresh garlic is essential for that authentic garlic parmesan flavor. I recommend using at least 4-6 cloves, minced. If you’re a garlic lover like me, feel free to add more!
• Parmesan Cheese: Freshly grated parmesan cheese is key! The pre-shredded stuff just doesn’t melt the same way and won’t give you that creamy, cheesy goodness we’re after. About 1 cup, plus extra for serving.
• Butter: Adds richness and flavor to the sauce. Use unsalted butter so you can control the saltiness of the dish. About 1/2 cup (1 stick).
• Chicken Broth: Provides moisture and helps create the sauce. Low-sodium chicken broth is preferred. About 1 cup.
• Heavy Cream: This is what makes the sauce incredibly creamy and decadent. About 1/2 cup.
• Italian Seasoning: A blend of herbs that adds depth and complexity to the flavor. About 1 teaspoon.
• Salt and Pepper: To taste.
• Optional: Fresh parsley, chopped, for garnish.

Step-by-Step Instructions

Now for the fun part – putting it all together! Follow these simple steps, and you’ll be enjoying a delicious Garlic Parmesan Crockpot Chicken And Potatoes dinner in no time.

Step 1: Prepare the Ingredients

First things first, let’s get everything prepped and ready to go. This will make the whole process smoother and more efficient.

• Wash and chop the potatoes into 1-inch chunks.
• Mince the garlic.
• Grate the parmesan cheese.
• If using chicken breasts, you can cut them in half lengthwise to help them cook more evenly (optional).

Step 2: Assemble the Crockpot

Now it’s time to layer the ingredients in the crockpot. This is where the magic begins!

1. Place the potatoes in the bottom of the crockpot. This will help prevent the chicken from sticking and ensure that the potatoes cook evenly.
2. Season the potatoes with a pinch of salt, pepper, and Italian seasoning.
3. Arrange the chicken breasts on top of the potatoes.
4. Sprinkle the minced garlic over the chicken.
5. Top with the grated parmesan cheese and butter.
6. Pour the chicken broth over the ingredients.

Step 3: Slow Cook to Perfection

Set it and forget it! This is the beauty of slow cooking. Here’s how to cook your Garlic Parmesan Crockpot Chicken And Potatoes:

• Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. Cooking times may vary depending on your crockpot, so check the chicken for doneness after the minimum cooking time. The chicken is done when it’s no longer pink inside and the internal temperature reaches 165°F (74°C).
• In the last 30 minutes of cooking time, stir in the heavy cream. This will create a luscious, creamy sauce.

Step 4: Serve and Enjoy!

The moment you’ve been waiting for! Time to savor the fruits (or, rather, vegetables and chicken) of your labor.

1. Once the chicken is cooked through and the sauce is creamy, remove the chicken from the crockpot and shred it with two forks.
2. Return the shredded chicken to the crockpot and stir to combine with the potatoes and sauce.
3. Serve hot, garnished with fresh parsley and extra parmesan cheese, if desired.

Tips and Tricks for the Best Results

Want to take your Garlic Parmesan Crockpot Chicken And Potatoes to the next level? Here are some insider tips and tricks:

• Don’t Overcrowd the Crockpot: Overcrowding can lead to uneven cooking and a watery sauce. If you’re making a large batch, it’s better to use a larger crockpot or cook in two batches.
• Sear the Chicken for Extra Flavor: For an even deeper flavor, sear the chicken breasts in a skillet with a little olive oil before adding them to the crockpot. This will create a beautiful golden-brown crust and lock in the juices.
• Add Vegetables: Feel free to add other vegetables to the crockpot, such as broccoli florets, carrots, or green beans. Add them in the last hour of cooking so they don’t get too mushy.
• Adjust the Sauce: If the sauce is too thick, add a little more chicken broth or heavy cream. If it’s too thin, whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the crockpot in the last 30 minutes of cooking.
• Spice it Up: Add a pinch of red pepper flakes for a little heat.
• Use a Meat Thermometer: The best way to ensure that the chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the chicken breast. It should read 165°F (74°C).

Variations and Substitutions

This recipe is incredibly versatile! Feel free to experiment with different variations and substitutions to suit your taste preferences and dietary needs.

• Chicken Thighs: Use boneless, skinless chicken thighs instead of chicken breasts for a richer, more flavorful dish.
• Different Potatoes: Experiment with different types of potatoes, such as sweet potatoes or fingerling potatoes.
• Dairy-Free: Use coconut cream or cashew cream instead of heavy cream for a dairy-free version.
• Vegetarian: Substitute the chicken with chickpeas or white beans for a vegetarian option.
• Add Greens: Stir in some spinach or kale in the last 15 minutes of cooking for added nutrients.
• Make it Lighter: Use milk instead of heavy cream (the sauce won’t be as thick and rich).

Serving Suggestions

This Garlic Parmesan Crockpot Chicken And Potatoes is a complete meal on its own, but here are some serving suggestions to make it even more special:

• Serve with a side salad for a light and refreshing meal.
• Pair it with some crusty bread for soaking up the delicious sauce.
• Add a steamed vegetable, such as broccoli or asparagus, for a balanced meal.

Make-Ahead and Storage Instructions

This recipe is perfect for meal prepping! Here’s how to make it ahead of time and store leftovers:

• Make-Ahead: You can assemble the crockpot ingredients up to 24 hours in advance and store it in the refrigerator. Add the heavy cream just before cooking.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat leftovers in the microwave or in a skillet over medium heat until heated through.
• Freezing: While you *can* freeze this, the potatoes can sometimes become a bit mushy upon thawing. If you choose to freeze, allow to cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Other Delicious Crockpot Recipes to Try

If you love the convenience of slow cooking, here are a few other recipes you might enjoy:

• For a different take on chicken, try this Ultimate Slow Cooker Chicken.
• If you’re in the mood for something with an Asian flair, check out this Crockpot Chicken Fried Rice.
• Looking for some comfort food? You might love this Ranchy Sausage Potato Perfection.
• And if you’re in the mood for more garlic parmesan goodness, you can try this Garlic Parmesan Chicken Meatloaf or even Creamy Parmesan Garlic Pasta!
• Lastly, for a hearty and satisfying meal, don’t miss out on Hearty Farmhouse Hamburger & Potato Bake.

Troubleshooting Common Issues

Even the best recipes can sometimes go awry. Here are some common issues and how to fix them:

• Chicken is Dry: Make sure you’re not overcooking the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C) and no higher. You can also add a little more chicken broth or heavy cream to keep it moist.
• Potatoes are Mushy: Avoid using starchy potatoes like Russets if you want them to hold their shape. Yukon Gold or red potatoes are a better choice. Also, don’t overcook them.
• Sauce is Watery: Make sure you’re not adding too much liquid to the crockpot. If the sauce is still watery, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).
• Sauce is Too Thick: Add a little more chicken broth or heavy cream to thin it out.
• Not Enough Flavor: Add more garlic, parmesan cheese, or Italian seasoning to taste. You can also add a pinch of red pepper flakes for a little heat.

Recipe Card

Garlic Parmesan Crockpot Chicken And Potatoes

Prep Time: 15 minutes

Cook Time: 6-8 hours (low) or 3-4 hours (high)

Serves: 6-8

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 2-3 lbs Yukon Gold or red potatoes, cut into 1-inch chunks
• 4-6 cloves garlic, minced
• 1 cup freshly grated parmesan cheese, plus extra for serving
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Optional: Fresh parsley, chopped, for garnish

Instructions:

1. Place potatoes in the bottom of the crockpot. Season with salt, pepper, and Italian seasoning.
2. Arrange chicken on top of potatoes. Sprinkle with minced garlic, parmesan cheese, and butter pieces.
3. Pour chicken broth over the ingredients.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through (165°F/74°C).
5. In the last 30 minutes, stir in heavy cream.
6. Remove chicken and shred with forks. Return to crockpot and stir to combine.
7. Serve hot, garnished with parsley and extra parmesan cheese.

Notes:

• For a richer flavor, use chicken thighs.
• Add other vegetables like broccoli or carrots.
• Adjust garlic and parmesan to your liking.

Final Thoughts

There you have it – the ultimate guide to making Garlic Parmesan Crockpot Chicken And Potatoes! I hope you enjoy this easy and delicious recipe as much as my family does. It’s the perfect meal for busy weeknights, potlucks, or any occasion where you want to impress without spending hours in the kitchen. So, grab your crockpot, gather your ingredients, and get ready to create a culinary masterpiece that will have everyone asking for seconds!

Ultimate Garlic Parmesan Crockpot Chicken and Potatoes

This Garlic Parmesan Crockpot Chicken and Potatoes recipe is an easy, flavorful, and family-friendly meal perfect for busy weeknights. With minimal effort, the slow cooker infuses the chicken and potatoes with a creamy, cheesy garlic parmesan sauce that everyone will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 2025

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs boneless, skinless chicken breasts or thighs
• 2-3 lbs Yukon Gold or red potatoes, cut into 1-inch chunks
• 4-6 cloves garlic, minced
• 1 cup freshly grated parmesan cheese, plus extra for serving
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 teaspoon Italian seasoning
• Salt to taste
• Pepper to taste
• Optional: Fresh parsley, chopped, for garnish

Equipment

• Crockpot (Slow Cooker)
• knife
• cutting board
• Garlic mincer (optional)
• Cheese grater
• Measuring cups
• Measuring spoons
• fork
• Spoon

Method

 

1. Place potatoes in the bottom of the crockpot. Season with salt, pepper, and Italian seasoning.
2. Arrange chicken on top of potatoes. Sprinkle with minced garlic, parmesan cheese, and butter pieces.
3. Pour chicken broth over the ingredients.
4. Cover and cook on low for 6-8 hours (or 3-4 hours on high), or until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. In the last 30 minutes of cooking, stir in heavy cream.
6. Remove chicken from the crockpot and shred with two forks.
7. Return the shredded chicken to the crockpot and stir to combine with the potatoes and sauce.
8. Serve hot, garnished with fresh parsley and extra parmesan cheese, if desired.

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. You can add other vegetables like broccoli florets, carrots, or green beans in the last hour of cooking. Adjust the amount of garlic and parmesan cheese to your liking. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2 months.