Easy Crockpot Garlic Parmesan Chicken and Potatoes
Crockpot Garlic Parmesan Chicken and Potatoes is a hearty, comforting meal that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to tender chicken and potatoes every time. The golden, creamy sauce and crispy chicken skin will make your kitchen smell amazing. Try it with my Mexican Street Corn Style Grilled Zucchini Recipe for a complete meal. If you love recipes like this, you’ll also enjoy Mexican Street Corn Style Grilled Zucchini Recipe and Classic Sweet Potato Casserole with Crunchy Pecan Topping.
Why This Easy Crockpot Garlic Parmesan Chicken and Potatoes Is Pure Comfort
- Tender chicken and potatoes in a creamy garlic parmesan sauce
- Easy, hands-off cooking in the crockpot
- Better than takeout taste at home
- Perfect for meal prepping and leftovers
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
- minced garlic
- grated parmesan cheese
- chicken broth
- heavy cream
- salt
- black pepper
- minced garlic
- grated parmesan cheese
- salt
- black pepper
- Optional: fresh parsley
- Optional: grated parmesan cheese
📝 Ingredient Notes
- chicken broth: You can use low-sodium or regular chicken broth.
- heavy cream: For a lighter version, use half-and-half or milk.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy with quick cooking → See on Amazon
- Crockpot — Hands-off cooking for busy days → See on Amazon
How to Make Easy Crockpot Garlic Parmesan Chicken and Potatoes
- Step 1: Place chicken breasts and baby red potatoes in the bottom of your crockpot.
- Step 2: In a bowl, mix together minced garlic, grated parmesan cheese, salt, black pepper, chicken broth, and heavy cream. Pour over chicken and potatoes.
- Step 3: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Once done, remove chicken and shred. Stir in shredded chicken and serve 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: Avoid overcooking the chicken. It can become dry. To prevent this, remove the chicken when it's cooked through and shred it before returning it to the crockpot.
- Pro tip: For extra flavor, brown the chicken breasts in a pan before adding them to the crockpot.
- Pro tip: To make this dish even heartier, add some frozen mixed vegetables to the crockpot along with the chicken and potatoes.
- Pro tip: For a crispy topping, broil the chicken and potatoes for a few minutes after they've finished cooking in the crockpot.
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 4 days. Make-ahead tip: You can prepare this dish up to 24 hours in advance. Store in the fridge until ready to cook.
Freezing Easy Crockpot Garlic Parmesan Chicken and Potatoes
Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°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.
Recipe Notes
- Chef tip: For a spicy version, add some red pepper flakes to the sauce.
- Best substitution: You can substitute the chicken breasts for boneless, skinless chicken thighs.
- Make-ahead: This dish can be made ahead and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and stirring it into the crockpot. Cook on high for an additional 15-20 minutes.
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Easy Crockpot Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- baby red potatoes
- minced garlic
- grated parmesan cheese
- chicken broth
- heavy cream
- salt
- black pepper
Seasonings
- minced garlic
- grated parmesan cheese
- salt
- black pepper
Optional Toppings
- fresh parsley
- grated parmesan cheese
Instructions
- Step 1: Place chicken breasts and baby red potatoes in the bottom of your crockpot.
- Step 2: In a bowl, mix together minced garlic, grated parmesan cheese, salt, black pepper, chicken broth, and heavy cream. Pour over chicken and potatoes.
- Step 3: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Once done, remove chicken and shred. Stir in shredded chicken and serve with fresh parsley and additional parmesan cheese if desired.
Notes
- Chef tip: For a spicy version, add some red pepper flakes to the sauce.
- Best substitution: You can substitute the chicken breasts for boneless, skinless chicken thighs.
- Make-ahead: This dish can be made ahead and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and stirring it into the crockpot. Cook on high for an additional 15-20 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°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.
- Make ahead: You can prepare this dish up to 24 hours in advance. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 470
- Protein: 38g
- Fat: 21g
- Carbs: 29g
- Fiber: 2g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 120mg
- Sat. Fat: 11g
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 this dish up to 24 hours in advance. Store in the fridge until ready to cook.
Avoid overcooking the chicken. It can become dry. To prevent this, remove the chicken when it's cooked through and shred it before returning it to the crockpot.
Yes, you can freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
No, this recipe is best made in the crockpot for tender chicken and potatoes.
Try it with my Mexican Street Corn Style Grilled Zucchini Recipe for a complete meal.
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!
