This Crockpot Garlic Parmesan Chicken and Potatoes is a creamy, garlicky, and cheesy one-pot meal that’s both hearty and easy to make. Perfect for busy days, it delivers tender chicken and buttery potatoes coated in a rich Parmesan garlic sauce with minimal prep.
Ingredients
2 lbs boneless, skinless chicken thighs or breasts
1.5 lbs baby potatoes, halved if large
½ cup unsalted butter, melted
4 cloves garlic, minced
½ cup grated Parmesan cheese
1 tsp Italian seasoning
1 tsp salt
½ tsp black pepper
Chopped fresh parsley and extra Parmesan for garnish (optional)
Instructions
Grease the bottom of your slow cooker. Place the baby potatoes and chicken inside. In a small bowl, whisk together melted butter, garlic, Parmesan cheese, Italian seasoning, salt, and black pepper. Pour the mixture over the chicken and potatoes and toss to coat evenly. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and the potatoes are fork-tender. Before serving, stir gently and garnish with chopped parsley and more Parmesan if desired.
Notes
For a creamier texture, stir in a splash of heavy cream during the last 30 minutes of cooking. You can also add spinach or broccoli for extra veggies. Use chicken thighs for juicier meat, but breasts work well too.
FAQs
Can I use frozen chicken? Yes, but it’s best to thaw first for even cooking.
Can I use other potatoes? Yes, red potatoes or Yukon golds work great.
Can I prep this the night before? Absolutely, just store everything in the fridge and start cooking the next day.
Can I make it in the oven instead? Yes, bake covered at 375°F for about 45–55 minutes, checking for doneness.
Crockpot Garlic Parmesan Chicken and Potatoes
- Total Time: 10 minutes
- Yield: 6 servings 1x
Description
This Crockpot Garlic Parmesan Chicken and Potatoes is a creamy, garlicky, and cheesy one-pot meal that’s both hearty and easy to make. Perfect for busy days, it delivers tender chicken and buttery potatoes coated in a rich Parmesan garlic sauce with minimal prep.
Ingredients
2 lbs boneless, skinless chicken thighs or breasts
1.5 lbs baby potatoes, halved if large
½ cup unsalted butter, melted
4 cloves garlic, minced
½ cup grated Parmesan cheese
1 tsp Italian seasoning
1 tsp salt
½ tsp black pepper
Chopped fresh parsley and extra Parmesan for garnish (optional)
Instructions
Grease the bottom of your slow cooker. Place the baby potatoes and chicken inside. In a small bowl, whisk together melted butter, garlic, Parmesan cheese, Italian seasoning, salt, and black pepper. Pour the mixture over the chicken and potatoes and toss to coat evenly. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and the potatoes are fork-tender. Before serving, stir gently and garnish with chopped parsley and more Parmesan if desired
Notes
For a creamier texture, stir in a splash of heavy cream during the last 30 minutes of cooking. You can also add spinach or broccoli for extra veggies. Use chicken thighs for juicier meat, but breasts work well too.
- Prep Time: 10 minutes
Nutrition
- Calories: 520–580 kcal
- Protein: 35–40g