Crockpot Garlic Parmesan Chicken and Potatoes

Crockpot Garlic Parmesan Chicken and Potatoes is a supremely satisfying, one-pot meal that simplifies busy weeknights with minimal effort and maximum flavor. This recipe delivers tender chicken and perfectly cooked potatoes bathed in a rich, garlicky, and cheesy sauce, making it an incredibly useful and delicious solution for any dinner dilemma.

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Prep Time 15

Cook Time 3

Total Time 3

Servings: 4 servings

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

1.5 pounds boneless, skinless chicken thighs or breasts cut into 1-inch pieces
1.5 pounds baby Yukon Gold potatoes quartered or halved if very small
1 tablespoon olive oil
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
to taste salt and freshly ground black pepper
1 cup chicken broth
0.5 cup heavy cream
0.5 cup grated Parmesan cheese plus more for serving
4 cloves garlic minced
2 tablespoons fresh parsley chopped (for garnish)

Equipment

Large Bowl
Slow Cooker
Plate
Saucepan

Method

In a large bowl, toss the chicken pieces with olive oil, Italian seasoning, garlic powder, salt, and pepper until evenly coated. Place the prepared potatoes in the slow cooker insert.
1.5 pounds boneless, skinless chicken thighs or breasts, 1 tablespoon olive oil, 1 teaspoon dried Italian seasoning, 1 teaspoon garlic powder, to taste salt and freshly ground black pepper
Arrange the seasoned chicken pieces over the potatoes in the slow cooker.
1.5 pounds boneless, skinless chicken thighs or breasts, 1.5 pounds baby Yukon Gold potatoes
Pour the chicken broth evenly over the chicken and potatoes. Sprinkle the minced garlic over the top.
1 cup chicken broth, 1.5 pounds boneless, skinless chicken thighs or breasts, 1.5 pounds baby Yukon Gold potatoes, 4 cloves garlic
Cover the slow cooker and cook on LOW for 3-4 hours, or until the chicken is cooked through and the potatoes are tender. Cooking time will vary depending on your slow cooker.
Once the chicken and potatoes are cooked, carefully remove the chicken and potatoes from the slow cooker to a plate, leaving the liquid behind. Stir the heavy cream and grated Parmesan cheese into the liquid remaining in the slow cooker. Whisk gently until the cheese is melted and the sauce is smooth.
0.5 cup heavy cream, 0.5 cup grated Parmesan cheese
Return the chicken and potatoes to the slow cooker and gently toss them in the creamy Parmesan sauce until well coated.
1.5 pounds boneless, skinless chicken thighs or breasts, 1.5 pounds baby Yukon Gold potatoes, 0.5 cup grated Parmesan cheese
Spoon the Crockpot Garlic Parmesan Chicken and Potatoes into bowls. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired.
2 tablespoons fresh parsley, 0.5 cup grated Parmesan cheese

Notes

Allow the dish to cool completely before transferring it to an airtight container. Refrigerate leftovers promptly and they will stay fresh for up to 3-4 days. For longer storage, you can freeze portions of the dish in freezer-safe containers or heavy-duty freezer bags for up to 2-3 months. To reheat, gently reheat individual portions in a microwave-safe dish, stirring occasionally, until heated through. Alternatively, you can reheat larger quantities in a saucepan over low heat, stirring frequently. If the sauce seems a little thick after reheating, you can add a splash of chicken broth or milk to loosen it up to your desired consistency. If reheating from frozen, thaw overnight in the refrigerator before reheating as described above.