Easy Crockpot Garlic Parmesan Chicken and Potatoes
Easy Crockpot Garlic Parmesan Chicken — tender, flavorful chicken in a creamy garlic parmesan sauce with crispy potatoes. After making this countless times, I discovered the trick to keeping it from drying out. The result? A family favorite that’s better than takeout and ready in just 5 hours. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Honey Mustard BLT Chicken Sliders Recipe and Easy Veggie Scrambled Eggs on Toast for Quick Breakfast.
Why This Easy Crockpot Garlic Parmesan Chicken and Potatoes Is Pure Comfort
- Tender, flavorful chicken every time
- Creamy garlic parmesan sauce that's out of this world
- Crispy potatoes that are perfect every time
- Easy, hands-off cooking in the crockpot
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.
- 2 lbs boneless, skinless chicken breasts
- 2 lbs baby red potatoes, halved
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Salt and pepper, to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp garlic powder
- Optional: Fresh parsley, chopped
- Optional: Grated parmesan cheese
- Optional: Crispy bacon, crumbled
📝 Ingredient Notes
- chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Crockpot — Hands-off cooking for busy days → See on Amazon
- Instant Read Meat Thermometer — Ensures perfectly cooked chicken every time → See on Amazon
How to Make Easy Crockpot Garlic Parmesan Chicken and Potatoes
- Step 1: Season chicken breasts with salt, pepper, thyme, rosemary, oregano, paprika, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts on both sides until browned, about 3-4 minutes per side. Remove from skillet and set aside.
- Step 2: Place potatoes in the bottom of your crockpot. Top with seared chicken breasts. In a bowl, whisk together heavy cream, chicken broth, minced garlic, and 1/2 cup parmesan cheese. Pour mixture over chicken and potatoes. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until chicken is cooked through and potatoes are tender.
- Step 3: Remove chicken from crockpot and shred using two forks. Return chicken to crockpot and stir in remaining 1/2 cup parmesan cheese. Serve hot, garnished with fresh parsley and additional parmesan cheese if desired.
Cook's Tips for Perfect Easy Crockpot Garlic Parmesan Chicken and Potatoes
- : For extra crispy potatoes, toss them in a bit of olive oil and salt before adding to the crockpot.
- Common mistake and fix: To prevent dry chicken, make sure to sear the chicken breasts before adding them to the crockpot. This helps to lock in moisture.
- : For a thicker sauce, you can mix 1 tbsp cornstarch with 1 tbsp water and stir it into the crockpot about 30 minutes before serving.
- : To make this recipe in the Instant Pot, follow the same steps but cook on high pressure for 10 minutes, followed by a 10-minute natural release.
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: You can prepare the chicken and sauce ahead of time and store in the fridge until ready to cook. Add potatoes just before cooking.
Freezing Easy Crockpot Garlic Parmesan Chicken and Potatoes
This recipe does not freeze well due to the creamy sauce.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.
Recipe Notes
- Chef tip: For extra flavor, you can brown the chicken in the crockpot before adding other ingredients.
- Best substitution: You can substitute the heavy cream with Greek yogurt for a lighter version of this recipe.
- Make-ahead: This recipe can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your chicken is still pink in the middle, it needs to cook longer. If your sauce is too thin, you can thicken it with a cornstarch slurry.
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Easy Crockpot Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 lbs baby red potatoes, halved
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
Seasonings
- Salt and pepper, to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp garlic powder
Optional Toppings
- Fresh parsley, chopped
- Grated parmesan cheese
- Crispy bacon, crumbled
Instructions
- Step 1: Season chicken breasts with salt, pepper, thyme, rosemary, oregano, paprika, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts on both sides until browned, about 3-4 minutes per side. Remove from skillet and set aside.
- Step 2: Place potatoes in the bottom of your crockpot. Top with seared chicken breasts. In a bowl, whisk together heavy cream, chicken broth, minced garlic, and 1/2 cup parmesan cheese. Pour mixture over chicken and potatoes. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until chicken is cooked through and potatoes are tender.
- Step 3: Remove chicken from crockpot and shred using two forks. Return chicken to crockpot and stir in remaining 1/2 cup parmesan cheese. Serve hot, garnished with fresh parsley and additional parmesan cheese if desired.
Notes
- Chef tip: For extra flavor, you can brown the chicken in the crockpot before adding other ingredients.
- Best substitution: You can substitute the heavy cream with Greek yogurt for a lighter version of this recipe.
- Make-ahead: This recipe can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your chicken is still pink in the middle, it needs to cook longer. If your sauce is too thin, you can thicken it with a cornstarch slurry.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: This recipe does not freeze well due to the creamy sauce.
- Oven reheat: Reheat in the oven at 350°F for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
- Make ahead: You can prepare the chicken and sauce ahead of time and store in the fridge until ready to cook. Add potatoes just before cooking.
Nutrition Per Serving
- Calories: 570
- Protein: 45g
- Fat: 32g
- Carbs: 25g
- Fiber: 3g
- Sugar: 3g
- Sodium: 850mg
- Cholesterol: 150mg
- Sat. Fat: 18g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crockpot Garlic Parmesan Chicken and Potatoes FAQs
Yes, you can prepare the chicken and sauce ahead of time and store in the fridge until ready to cook. Add potatoes just before cooking.
To prevent dry chicken, make sure to sear the chicken breasts before adding them to the crockpot. This helps to lock in moisture.
Yes, follow the same steps but cook on high pressure for 10 minutes, followed by a 10-minute natural release.
To thicken the sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir it into the crockpot about 30 minutes before serving.
Yes, you can use frozen chicken breasts in this recipe. However, it may take longer to cook and the sauce may not be as creamy.
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!
