Easy Crockpot Garlic Parmesan Chicken and Potatoes
Crockpot Garlic Parmesan Chicken, a comforting and flavorful meal ready in just 4 hours. After making this many times, I’ve discovered the trick to tender chicken and creamy potatoes every time. The garlic parmesan sauce is so irresistible, it’s better than takeout. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Baked Turmeric Chicken with Spring Vegetables and Crispy Air Fryer Chicken Cutlets Ready in 20 Minutes.
Why This Easy Crockpot Garlic Parmesan Chicken and Potatoes Is Pure Comfort
- Tender chicken and creamy potatoes in one pot
- Garlic parmesan sauce that's better than takeout
- Easy and hands-off cooking in the crockpot
- Comforting and 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
- Garlic cloves
- Parmesan cheese
- Heavy cream
- Salt
- Pepper
- Paprika
- Thyme
- Rosemary
- Garlic powder
- Onion powder
- Optional: Fresh parsley
- Optional: Grated parmesan cheese
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Crockpot — Hands-off cooking and tender results → See on Amazon
- Garlic press — Easy mincing for smooth garlic flavor → See on Amazon
How to Make Easy Crockpot Garlic Parmesan Chicken and Potatoes
- Step 1: Season chicken breasts with salt, pepper, paprika, thyme, and rosemary. Place in the crockpot.
- Step 2: Add baby red potatoes, minced garlic, and heavy cream to the crockpot. Stir to combine.
- Step 3: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through and potatoes are tender.
- Step 4: Remove chicken from the crockpot and shred. Stir in grated parmesan cheese and serve over potatoes. Garnish 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: Don't overcook the chicken. It can become dry. To prevent this, use a meat thermometer and remove the chicken at 165°F (74°C).
- : For extra flavor, you can sear the chicken breasts before adding them to the crockpot.
- : To make this recipe even creamier, you can add a tablespoon of cornstarch mixed with a tablespoon of water before serving.
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 the chicken and potatoes ahead of time and store them in the fridge until ready to cook.
Freezing Easy Crockpot Garlic Parmesan Chicken and Potatoes
Freeze leftovers 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. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the sauce.
- Best substitution: You can substitute the heavy cream with Greek yogurt for a lighter version.
- Make-ahead: This recipe can be made ahead and reheated in the oven or microwave.
- 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 a tablespoon of cornstarch with a tablespoon of water and adding it to the crockpot before serving.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked, tender chicken every time → Check price on Amazon
Easy Crockpot Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Baby red potatoes
- Garlic cloves
- Parmesan cheese
- Heavy cream
Seasonings
- Salt
- Pepper
- Paprika
- Thyme
- Rosemary
- Garlic powder
- Onion powder
Optional Toppings
- Fresh parsley
- Grated parmesan cheese
Instructions
- Step 1: Season chicken breasts with salt, pepper, paprika, thyme, and rosemary. Place in the crockpot.
- Step 2: Add baby red potatoes, minced garlic, and heavy cream to the crockpot. Stir to combine.
- Step 3: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through and potatoes are tender.
- Step 4: Remove chicken from the crockpot and shred. Stir in grated parmesan cheese and serve over potatoes. Garnish with fresh parsley and additional parmesan cheese if desired.
Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the sauce.
- Best substitution: You can substitute the heavy cream with Greek yogurt for a lighter version.
- Make-ahead: This recipe can be made ahead and reheated in the oven or microwave.
- 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 a tablespoon of cornstarch with a tablespoon of water and adding it to the crockpot before serving.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze leftovers 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.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: You can prepare the chicken and potatoes ahead of time and store them in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 18g
- Carbs: 25g
- Fiber: 2g
- Sugar: 2g
- Sodium: 800mg
- Cholesterol: 105mg
- Sat. Fat: 10g
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 make this recipe in the Instant Pot by cooking on high pressure for 10-12 minutes.
Overcooking is the most common reason for dry chicken. To prevent this, use a meat thermometer and remove the chicken at 165°F (74°C).
Yes, you can make this recipe in the oven by baking at 375°F (190°C) for 30-40 minutes or until the chicken is cooked through and the potatoes are tender.
Yes, this recipe is naturally gluten-free. Just make sure to use gluten-free seasonings and check that your heavy cream is gluten-free.
Yes, you can freeze this recipe for up to 3 months. Thaw overnight in the fridge before reheating.
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!
