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Garlic Parmesan Crockpot Chicken And Potatoes is shown as a delicious and easy dinner in this featured image.

BEST Garlic Parmesan Crockpot Chicken and Potatoes

This Garlic Parmesan Crockpot Chicken and Potatoes recipe delivers tender chicken and perfectly cooked potatoes in a creamy, garlicky Parmesan sauce with minimal effort. It's an easy, flavorful, and satisfying meal perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 2 lbs Yukon gold potatoes, peeled and cubed
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped for garnish
  • Extra grated Parmesan cheese for garnish

Equipment

  • Crockpot (Slow Cooker)
  • small bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • Peeler
  • cutting board
  • knife
  • Meat thermometer
  • fork

Method
 

  1. Peel and cube the potatoes into roughly 1-inch pieces.
  2. Mince the garlic.
  3. If using chicken breasts, consider pounding them to an even thickness.
  4. Place the cubed potatoes in the bottom of the crockpot.
  5. Lay the chicken breasts or thighs on top of the potatoes.
  6. In a small bowl, combine the melted butter, minced garlic, grated Parmesan cheese, chicken broth, heavy cream (if using), Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Whisk everything together until well combined.
  7. Pour the garlic Parmesan sauce evenly over the chicken and potatoes. Make sure everything is nicely coated.
  8. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Check the chicken for doneness using a meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (74°C).
  9. Once the chicken is cooked through, shred it with two forks directly in the crockpot.
  10. Give everything a good stir to combine the shredded chicken, potatoes, and sauce.
  11. Taste and adjust seasoning as needed. You might want to add a little more salt, pepper, or Parmesan cheese.
  12. If you want a thicker sauce, you can remove about 1/2 cup of the sauce from the crockpot and whisk it with 1 tablespoon of cornstarch. Pour the cornstarch slurry back into the crockpot and stir well.
  13. Cook on high for another 15-20 minutes, or until the sauce has thickened to your desired consistency.
  14. Garnish with fresh parsley and extra grated Parmesan cheese before serving.
  15. Serve hot and enjoy.

Notes

For extra flavor, use chicken thighs. Yukon gold potatoes hold their shape well. Heavy cream is optional but adds richness. To spice it up, add more red pepper flakes or hot sauce. You can also add other vegetables like carrots, onions, or bell peppers. For a lighter version, skip the heavy cream and use Greek yogurt. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or saucepan. If the sauce thickens too much during reheating, add a splash of chicken broth or water.