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Garlic Parmesan Crockpot Chicken And Potatoes, a delicious and easy one-pot meal, is featured in this image.

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.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
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.