Easy Crockpot Garlic Parmesan Chicken and Potatoes
Easy Crockpot Garlic Parmesan Chicken and Potatoes — tender, flavorful chicken and potatoes in a creamy garlic parmesan sauce. After making this many times, I’ve discovered the trick to keeping the chicken juicy and the potatoes perfectly tender. The warm, comforting aroma of garlic and parmesan will fill your home and make your family beg for this cozy dinner. If you love recipes like this, you’ll also enjoy Easy Garlic Parmesan Chicken and Potatoes Crockpot Dinner and Easy Coconut Milk Snack Cake Recipe for Cozy Desserts.
Why This Easy Crockpot Garlic Parmesan Chicken and Potatoes Is Pure Comfort
- Tender, juicy chicken
- Creamy garlic parmesan sauce
- One-pot, easy cleanup
- Perfect for busy weeknights
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
- Heavy cream
- Parmesan cheese
- Garlic cloves
- Salt
- Pepper
- Dried thyme
- Dried oregano
- Red pepper flakes
- Optional: Fresh parsley
- Optional: Grated parmesan cheese
📝 Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
🛒 Tools & Equipment I Recommend
- Slow cooker — Cooks chicken and potatoes to perfect tenderness without drying out the chicken. → See on Amazon
- Immersion blender — Makes it easy to blend the sauce right in the crockpot, no need to transfer to a blender. → See on Amazon
How to Make Easy Crockpot Garlic Parmesan Chicken and Potatoes
- Step 1: Season chicken breasts with salt, pepper, thyme, oregano, and red pepper flakes. Place in the bottom of the slow cooker.
- Step 2: Add baby red potatoes to the slow cooker.
- Step 3: In a bowl, mix together heavy cream, minced garlic, salt, and pepper. Pour over chicken and potatoes.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 5: Remove chicken and potatoes from the slow cooker. Use an immersion blender to blend the sauce until smooth. Stir in parmesan cheese until melted and creamy.
- Step 6: Serve chicken and potatoes over rice or noodles, topped with fresh parsley and additional parmesan cheese if desired.
Cook's Tips for Perfect Easy Crockpot Garlic Parmesan Chicken and Potatoes
- Common mistake and fix: The #1 reason this recipe fails is overcooking the chicken. To prevent this, use a meat thermometer to ensure the chicken reaches 165°F (74°C) but not much higher. If the chicken is overcooked, it will be dry.
- Tip: For extra flavor, brown the chicken breasts in a pan before adding them to the slow cooker.
- Tip: To make this recipe even creamier, stir in a tablespoon of cornstarch mixed with a tablespoon of water before blending the sauce.
- Tip: For a lighter version, substitute half-and-half for the heavy cream.
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 3 days. Make-ahead tip: This recipe can be made ahead and reheated for a quick and easy dinner.
Freezing Easy Crockpot Garlic Parmesan Chicken and Potatoes
Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through to ensure even heating.
Recipe Notes
- Chef tip: For an even quicker dinner, use a rotisserie chicken and shred the meat before adding it to the slow cooker.
- Best substitution: You can substitute chicken thighs for the chicken breasts if you prefer darker meat.
- Make-ahead: This recipe can be made ahead and reheated for a quick and easy dinner.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thin, blend in a tablespoon of cornstarch mixed with a tablespoon of water before serving.
Want to level up this recipe?
Meat thermometer — Ensures chicken is cooked to perfection without overcooking. → Check price on Amazon
Easy Crockpot Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Baby red potatoes
- Heavy cream
- Parmesan cheese
- Garlic cloves
Seasonings
- Salt
- Pepper
- Dried thyme
- Dried oregano
- Red pepper flakes
Optional Toppings
- Fresh parsley
- Grated parmesan cheese
Instructions
- Step 1: Season chicken breasts with salt, pepper, thyme, oregano, and red pepper flakes. Place in the bottom of the slow cooker.
- Step 2: Add baby red potatoes to the slow cooker.
- Step 3: In a bowl, mix together heavy cream, minced garlic, salt, and pepper. Pour over chicken and potatoes.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 5: Remove chicken and potatoes from the slow cooker. Use an immersion blender to blend the sauce until smooth. Stir in parmesan cheese until melted and creamy.
- Step 6: Serve chicken and potatoes over rice or noodles, topped with fresh parsley and additional parmesan cheese if desired.
Notes
- Chef tip: For an even quicker dinner, use a rotisserie chicken and shred the meat before adding it to the slow cooker.
- Best substitution: You can substitute chicken thighs for the chicken breasts if you prefer darker meat.
- Make-ahead: This recipe can be made ahead and reheated for a quick and easy dinner.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thin, blend in a tablespoon of cornstarch mixed with a tablespoon of water before serving.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through to ensure even heating.
- Make ahead: This recipe can be made ahead and reheated for a quick and easy dinner.
Nutrition Per Serving
- Calories: 520
- Protein: 42g
- Fat: 28g
- Carbs: 25g
- Fiber: 2g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 140mg
- Sat. Fat: 16g
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 for a quick and easy dinner. Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
The #1 reason this recipe fails is overcooking the chicken. To prevent this, use a meat thermometer to ensure the chicken reaches 165°F (74°C) but not much higher. If the chicken is overcooked, it will be dry.
Yes, you can make this recipe in the Instant Pot. Cook on high pressure for 10-12 minutes, followed by a 10-minute natural release.
Yes, you can use frozen chicken breasts. Add 1-2 hours to the cooking time and cook on low.
The best way to reheat this dish is in the oven at 350°F (175°C) for 15-20 minutes or until heated through. You can also reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through to ensure even heating.
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!
