Easy Crockpot Garlic Parmesan Chicken and Potatoes
Easy Crockpot Garlic Parmesan Chicken and Potatoes — Tender, flavorful chicken and creamy potatoes in a comforting garlic parmesan sauce. After making this many times, I’ve discovered the trick to keeping the chicken moist and the potatoes perfectly tender. The garlic and parmesan create a golden, melty crust that’s irresistible. Try it with my Creamy Crockpot Chicken Tortellini or Easy Baked Lemon Pepper Chicken Breasts. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Lemon Pepper Chicken Breasts and Creamy Crockpot Chicken Tortellini.
Why This Easy Crockpot Garlic Parmesan Chicken and Potatoes Is Pure Comfort
- Tender, juicy chicken
- Creamy, comforting potatoes
- Golden, melty garlic parmesan crust
- Easy, hands-off cooking
What You'll Need for Easy Crockpot Garlic Parmesan Chicken and Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Baby red potatoes
- Garlic cloves
- Parmesan cheese
- Salt
- Pepper
- Dried thyme
- Dried oregano
- Chicken broth
- Heavy cream
- Fresh parsley
- Optional: Shredded mozzarella cheese
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Chicken broth: Use low-sodium broth if possible.
🛒 Tools & Equipment I Recommend
- Crockpot — Hands-off, tender cooking. Pays for itself vs takeout. → See on Amazon
- Immersion blender — Smooth, creamy sauce without transferring to a blender. Worth the investment. → See on Amazon
How to Make Easy Crockpot Garlic Parmesan Chicken and Potatoes
- Step 1: Season chicken breasts with salt, pepper, thyme, and oregano. Place in the bottom of the crockpot.
- Step 2: Halve potatoes and place them around the chicken. Add minced garlic cloves.
- Step 3: Pour chicken broth over the chicken and potatoes. Cover and cook on low for 6-8 hours.
- Step 4: Remove chicken and potatoes from the crockpot. Stir in heavy cream and blend until smooth with an immersion blender. Return chicken and potatoes to the crockpot, spooning sauce over the top.
- Step 5: Sprinkle with parmesan cheese and mozzarella (if using). Cover and cook on high for 15 minutes. Garnish with fresh parsley and serve.
Cook's Tips for Perfect Easy Crockpot Garlic Parmesan Chicken and Potatoes
- Common mistake and fix: Don't overcook the chicken or it will become dry. If your chicken is done early, remove it and let the potatoes cook longer.
- Pro tip: For extra flavor, brown the chicken breasts in a pan before adding them to the crockpot.
- Pro tip: To make this recipe even creamier, stir in a tablespoon of cornstarch with the heavy cream before blending.
Storing & Reheating Easy Crockpot Garlic Parmesan Chicken and Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead and frozen or refrigerated before serving.
Freezing Easy Crockpot Garlic Parmesan Chicken and Potatoes
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a lower-carb version, substitute cauliflower rice for the potatoes.
- Best substitution: You can substitute chicken thighs for the chicken breasts if you prefer.
- Make-ahead: This recipe can be made ahead and reheated before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your sauce is too thin, mix a tablespoon of cornstarch with a tablespoon of water and stir it in. Cook on high for 15 minutes to thicken.
Want to level up this recipe?
Crockpot liner — Easy cleanup. Worth the investment for busy weeknights. → Check price on Amazon
Easy Crockpot Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Baby red potatoes
- Garlic cloves
- Parmesan cheese
Seasonings
- Salt
- Pepper
- Dried thyme
- Dried oregano
- Chicken broth
- Heavy cream
- Fresh parsley
Optional Toppings
- Shredded mozzarella cheese
- Crushed red pepper flakes
Instructions
- Step 1: Season chicken breasts with salt, pepper, thyme, and oregano. Place in the bottom of the crockpot.
- Step 2: Halve potatoes and place them around the chicken. Add minced garlic cloves.
- Step 3: Pour chicken broth over the chicken and potatoes. Cover and cook on low for 6-8 hours.
- Step 4: Remove chicken and potatoes from the crockpot. Stir in heavy cream and blend until smooth with an immersion blender. Return chicken and potatoes to the crockpot, spooning sauce over the top.
- Step 5: Sprinkle with parmesan cheese and mozzarella (if using). Cover and cook on high for 15 minutes. Garnish with fresh parsley and serve.
Notes
- Chef tip: For a lower-carb version, substitute cauliflower rice for the potatoes.
- Best substitution: You can substitute chicken thighs for the chicken breasts if you prefer.
- Make-ahead: This recipe can be made ahead and reheated before serving.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your sauce is too thin, mix a tablespoon of cornstarch with a tablespoon of water and stir it in. Cook on high for 15 minutes to thicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This recipe can be made ahead and frozen or refrigerated before serving.
Nutrition Per Serving
- Calories: 500
- Protein: 40g
- Fat: 20g
- Carbs: 25g
- Fiber: 2g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 100mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crockpot Garlic Parmesan Chicken and Potatoes FAQs
Yes, this recipe can be made ahead and reheated before serving.
Overcooking is the most common reason for dry chicken. Remove the chicken from the crockpot as soon as it's done and let the potatoes cook longer if needed.
No, this recipe is best made in the crockpot for tender, hands-off cooking.
You can substitute half-and-half or milk for the heavy cream, but the sauce will be thinner.
Yes, this recipe is perfect for a cozy, hearty Thanksgiving dinner. It can be made ahead and reheated before serving.
A Warm Final Note
I can’t wait for you to try Easy Crockpot Garlic Parmesan Chicken and Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
