Garlic Parmesan Crockpot Chicken and Potatoes

Easy and flavorful set-it-and-forget-it dinner featuring tender chicken, creamy potatoes, and a rich garlic parmesan sauce, all made conveniently in the slow cooker.

Print Recipe

Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

For the Dish

2.5 lbs boneless, skinless chicken breasts Cut into 1-inch cubes
1.5 lbs Yukon Gold potatoes Quartered
1 medium onion Diced
4 cloves garlic Minced
1 cup chicken broth
0.5 cup heavy cream
0.75 cup grated Parmesan cheese Freshly grated preferred
1 tsp Italian seasoning
0.5 tsp salt or to taste
0.25 tsp black pepper Freshly ground
2 tbsp fresh parsley Chopped, for garnish

Method

Instructions

Place the cubed chicken breasts and quartered potatoes into the basin of a large slow cooker (6-quart or larger).
In a small bowl, whisk together the chicken broth, minced garlic, Italian seasoning, salt, and pepper. Pour this mixture evenly over the chicken and potatoes.
Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and the potatoes are easily pierced with a fork.
About 15 minutes before serving, stir in the heavy cream and the grated Parmesan cheese. Stir well to combine and allow the sauce to thicken slightly while cooking uncovered on HIGH for the remaining time, or just stirring in toward the end if serving immediately.
Taste the sauce and adjust seasoning (salt and pepper) as necessary. If the sauce is too thin, you have the option to mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the crockpot, cooking uncovered for 15 minutes until thickened.
Serve the chicken and potatoes hot, garnished with fresh chopped parsley.

Notes

For a richer sauce, you can use cream cheese (4 oz) instead of heavy cream, adding it along with the Parmesan cheese in step 4 and stirring until fully melted and incorporated.