A cozy, flavorful dinner made easy

You want a simple meal that tastes rich and comforting. You want a dinner that cooks while you work, run errands, or relax. This recipe does that. Garlic Parmesan Crockpot Chicken and Potatoes makes a full meal in one pot. The chicken turns juicy and tender. The potatoes soak up the savory broth, garlic, and cheese. The smell fills your kitchen and makes everyone hungry.

This dish uses basic ingredients you likely already have. Chicken, baby potatoes, garlic, Parmesan, and a few seasonings bring big flavor. Everything simmers low and slow. You do very little. The crockpot does the work.

This recipe also works on busy weeknights, relaxed weekends, or meal prep days. The leftovers taste great. The sauce gets even better the next day as the garlic and cheese blend into the broth.

You can also tweak the recipe to fit your taste. Add a splash of cream at the end for a silky finish. Use chicken thighs if you prefer darker meat. Toss in carrots or green beans for extra veggies. You have many options.

If you need a meal that pleases both kids and adults, this is it. The garlic smells amazing. The Parmesan adds salty, nutty notes. The potatoes come out tender and buttery. Every bite feels warm and satisfying.

Keep this recipe in your rotation. It is simple, hearty, and full of flavor. You can set it and forget it. When it is time to eat, you lift the lid and serve. That is the power of a good crockpot dinner.

Why Make This Recipe

It is easy. You load the crockpot and let it cook.
It is a full meal. You get protein and potatoes in one pot.
It is budget-friendly. Simple ingredients keep costs low.
It uses pantry staples. Chicken, potatoes, garlic, broth, and cheese are basic items.
It tastes rich and savory. Garlic and Parmesan bring deep flavor.
It fits busy schedules. Cook on low for 6–7 hours or high for 3–4 hours.
It works for family dinners and guests. The look and aroma impress with little effort.
It reheats well. Leftovers taste great for lunch or dinner.
It is flexible. You can add vegetables or swap in chicken thighs.
It makes the house smell amazing. Garlic and herbs fill the room.

How to Make Garlic Parmesan Crockpot Chicken and Potatoes: An Incredible Ultimate Recipe

You make this dish in a few simple steps. First, prep the potatoes and garlic. Then season the chicken well with olive oil and spices. Layer potatoes in the crockpot, place chicken on top, add broth, and finish with garlic and Parmesan. Cook until tender and juicy.

Key points to keep in mind:

Use baby potatoes and cut them in half. This helps them cook evenly.
Season the chicken on all sides. Coat it well with olive oil and spices so the flavor sticks.
Place potatoes on the bottom. This keeps the chicken out of the direct heat and prevents dryness.
Use enough broth to keep things moist. One cup is perfect for flavor and steam.
Cook low and slow for the best texture. If you use high heat, check early so the chicken does not overcook.
Check the internal temperature. Aim for 165°F (75°C) for safe, juicy chicken.
Let it rest for a few minutes before serving. This helps the juices settle in the meat.

Optional step for extra flavor:

Sear the chicken breasts for 1–2 minutes per side in a hot skillet before adding to the crockpot. This adds color and a deeper flavor. It is optional, but it is nice if you have a few extra minutes.

Texture and sauce notes:

As the chicken cooks, Parmesan and garlic melt into the broth. This creates a savory sauce. It is thin but very flavorful. Spoon it over the chicken and potatoes before serving.
If you want a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water. Stir into the hot cooking liquid in the crock at the end. Let it sit on high for 5–10 minutes until slightly thickened.

Now you are set. Prep, load, cook, and serve.

Ingredients:

– 4 boneless, skinless chicken breasts,
– 1.5 pounds baby potatoes, halved,
– 1 cup chicken broth,
– 1/2 cup grated parmesan cheese,
– 4 cloves garlic, minced,
– 1 tablespoon Italian seasoning,
– 1 teaspoon salt,
– 1/2 teaspoon black pepper,
– 1/2 teaspoon red pepper flakes (optional),
– 2 tablespoons olive oil,
– Fresh parsley for garnish (optional)

Directions:

Making Garlic Parmesan Crockpot Chicken and Potatoes is straightforward. Follow these simple steps to create a delicious meal:

Begin by washing the baby potatoes and halving them. Mince the garlic cloves and set aside.
Season the Chicken: Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes (if using) until evenly coated.
Place Ingredients in Crockpot: Layer the halved potatoes in the bottom of the crockpot. Place the seasoned chicken breasts on top.
Add Chicken Broth: Pour the chicken broth over the chicken and potatoes, ensuring they are well coated.
Add Garlic and Cheese: Sprinkle the minced garlic evenly over the chicken. Then, add the grated parmesan cheese on top, making sure it covers the chicken nicely.
Cook the Mixture: Cover the crockpot and set it to cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.
After the recommended cooking time, check if the chicken reaches an internal temperature of 165°F (75°C). The potatoes should be fork-tender.
Serve and Enjoy: Once cooked, remove the chicken and potatoes gently from the crockpot. Spoon any remaining sauce over the top for extra flavor.
Garnish: If desired, chop fresh parsley and sprinkle over the dish for added color and flavor before serving.

With these easy steps, you’ll have a delightful meal ready to impress your family and friends.

How to Serve Garlic Parmesan Crockpot Chicken and Potatoes: An Incredible Ultimate Recipe

Spoon chicken and potatoes onto plates, then ladle the garlic-Parmesan broth over the top. The sauce adds big flavor.
Sprinkle fresh parsley for a pop of color and a fresh finish.
Add a squeeze of lemon right before serving if you like a bright, zesty note.
Serve with a crisp green salad, Caesar salad, or a simple arugula salad.
Add a green side, such as steamed green beans, roasted broccoli, sautéed spinach, or asparagus.
Put bread on the table to soak up the sauce. A crusty baguette, garlic bread, or dinner rolls work well.
If you want extra carbs, serve with buttered noodles, orzo, or steamed rice. Spoon the sauce over the starch for extra flavor.
For a creamy touch, sprinkle a little extra Parmesan on top at the table.
To make it special for guests, plate the chicken breast on a bed of potatoes, drizzle sauce in a ring around it, and add chopped parsley or chives.

How to Store Garlic Parmesan Crockpot Chicken and Potatoes: An Incredible Ultimate Recipe

Cool the food: Let the chicken and potatoes cool for 15–20 minutes. Do not leave them out for more than 2 hours.
Refrigerate: Place chicken, potatoes, and sauce in airtight containers. Store in the fridge for up to 4 days.
Freeze: For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Add some sauce to each portion to keep it moist.
Thaw: Move frozen portions to the fridge and thaw overnight. You can also thaw in a bowl of cold water if you need it faster.
Reheat on the stove: Place chicken, potatoes, and sauce in a skillet. Cover and heat over low to medium-low until hot. Add a splash of broth or water if the sauce gets too thick.
Reheat in the microwave: Use short bursts (60–90 seconds), stir or flip halfway, and heat until hot. Add a spoonful of broth if needed.
Reheat in the oven: Place everything in a covered baking dish. Bake at 325°F (165°C) for 15–20 minutes or until warmed through.
Do not overheat: Warm it just until hot to keep the chicken tender.
Note on texture: Potatoes may soften more after storage. This is normal. The flavor will still be great.

Tips to Make Garlic Parmesan Crockpot Chicken and Potatoes: An Incredible Ultimate Recipe

Cut potatoes evenly: Halve baby potatoes so they cook at the same rate. If some are large, cut them into thirds.
Season generously: Rub the chicken well with oil and spices. This locks in flavor.
Layer smart: Put potatoes on the bottom and chicken on top. This prevents soggy chicken and helps the potatoes cook in the broth.
Don’t skip the broth: One cup of broth keeps everything moist and builds the sauce.
Use fresh garlic: Freshly minced garlic gives the best flavor.
Choose good Parmesan: Use real Parmesan, finely grated. It melts better and tastes richer.
Watch the heat: Low and slow gives the best texture. High works if you are short on time, but check early.
Check temperature: Use a meat thermometer. Aim for 165°F (75°C) in the thickest part.
Rest before serving: Let the chicken rest a few minutes in the crock with the lid off. This keeps it juicy.
Thicken if you like: Stir in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) at the end. Heat on high for a few minutes to thicken the sauce.
Add butter for richness: Stir in 1 tablespoon unsalted butter at the end for a silky finish.
Sear for color: If you have time, quickly sear the seasoned chicken in a hot pan before adding to the crockpot. This adds nice color and deeper flavor.
Avoid lifting the lid: Every time you open the lid, you lose heat and add 20–30 minutes to the cook time.
Fit the crock: Do not crowd the pot. If you double the recipe, use a larger slow cooker or two slow cookers.
Spice control: Use red pepper flakes only if you like a little heat. Start with 1/4 teaspoon, then adjust next time.
Add greens at the end: If adding spinach or kale, stir them in during the last 10–15 minutes. They will wilt without overcooking.
Taste and adjust salt: Broths differ in saltiness. Taste the sauce before serving and add a pinch of salt if needed.
Garnish smart: A sprinkle of fresh parsley or chives makes the dish look bright and fresh.

Variation (if any)

Chicken thighs: Use boneless, skinless thighs instead of breasts. They stay very juicy. Cook times are similar; check at the early end.
Creamy finish: Stir in 1/4–1/3 cup heavy cream or half-and-half at the end. Heat on high for 5 minutes to warm through. This makes a rich, creamy garlic-Parmesan sauce.
Lemon garlic: Add 1–2 tablespoons fresh lemon juice and 1 teaspoon lemon zest before serving. This gives a bright, fresh flavor.
Herby twist: Swap Italian seasoning for 1 teaspoon dried rosemary or thyme. Or add fresh herbs at the end.
Extra veggies: Add chopped carrots, onion wedges, or green beans. Layer them under the chicken with the potatoes. Cut carrots into small chunks so they cook through.
Low-carb option: Replace potatoes with cauliflower florets. Cook on low and check early, as cauliflower can soften faster.
Cheesy top: Sprinkle an extra 1/4 cup Parmesan over the chicken in the last 15 minutes. Cover and let it melt.
Smoked paprika: Add 1/2 teaspoon smoked paprika to the seasoning for a subtle smoky note.
Garlic butter finish: Stir in 1 tablespoon garlic butter at the end for extra richness.
Broth swap: Use low-sodium chicken broth to control salt. You can also use vegetable broth if needed.
Crisp broiler finish: For a restaurant look, place cooked chicken on a sheet pan, top with extra Parmesan, and broil for 1–2 minutes to brown the top. Serve over the potatoes with sauce from the crock.

FAQs

Can I use frozen chicken?
- Do not put frozen chicken in the slow cooker. For food safety, thaw it in the fridge first. Then cook as directed.
Can I use chicken thighs instead of breasts?
- Yes. Boneless, skinless thighs work very well. They stay tender and juicy. Check for 165°F (75°C) internal temperature.
Should I sear the chicken first?
- You do not have to, but you can. A quick sear adds color and flavor. It is a nice extra step if you have time.
Can I add vegetables?
- Yes. Carrots, onions, and green beans work well. Add them under the chicken with the potatoes. Cut them evenly so they cook at the same rate.
How do I make the sauce thicker?
- Mix 1 teaspoon cornstarch with 1 tablespoon cold water. Stir it into the hot sauce in the crock at the end. Cook on high for 5–10 minutes until it thickens slightly.
Can I cook it on high?
- Yes. Cook on high for 3–4 hours. Check at 3 hours to avoid overcooking.
How do I know the chicken is done?
- Use a meat thermometer. The thickest part should read 165°F (75°C). The potatoes should be fork-tender.
Can I make this ahead?
- You can prep the potatoes, season the chicken, and mince the garlic the night before. Store them in the fridge. In the morning, layer everything in the crockpot, add broth and cheese, and cook.
What if I do not have Parmesan?
- Parmesan brings classic flavor, but you can use Pecorino Romano or Grana Padano. If you must skip hard cheese, add a little extra seasoning and a small knob of butter at the end for richness.
How do I reheat leftovers?
- Reheat gently in a covered skillet over low heat with a splash of broth, or microwave in short bursts. Do not overheat. Warm it just until hot.
The sauce looks thin. Is that normal?
- Yes. The sauce is a savory broth with melted Parmesan and garlic. It is meant to be spooned over the chicken and potatoes. If you want it thicker, use the cornstarch tip above or stir in a little cream at the end.
Can I double the recipe?
- Yes, if your slow cooker is large enough (at least 6.5–7 quarts). Do not overfill past two-thirds full. You may need more time. Check for doneness.
Can I use regular potatoes instead of baby potatoes?
- Yes. Use Yukon Gold or red potatoes. Cut them into 1- to 1.5-inch chunks so they cook evenly.
Is this spicy?
- Only if you add red pepper flakes. If you are sensitive to heat, leave them out or use a tiny pinch.
Can I shred the chicken?
- Yes. Shred it in the crock and toss with the sauce. Serve over the potatoes or over rice, noodles, or cauliflower rice.

This Garlic Parmesan Crockpot Chicken and Potatoes recipe is reliable, simple, and full of rich, savory flavor. Prep it in minutes, then let the slow cooker bring everything together. Serve it with a fresh salad, a green side, and some bread, and enjoy an easy, cozy meal any night of the week.

Garlic Parmesan Crockpot Chicken and Potatoes

Author: amanda-hart
Total Time: 375 minutes
Yield: 4 servings 1x
Diet: Gluten-Free

Description

A cozy, flavorful dinner with tender chicken and buttery potatoes, slow-cooked in a savory garlic and Parmesan broth.

Ingredients

Scale

4 boneless, skinless chicken breasts
1.5 pounds baby potatoes, halved
1 cup chicken broth
1/2 cup grated parmesan cheese
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
Fresh parsley for garnish (optional)

Instructions

Wash the baby potatoes and halve them. Mince the garlic cloves and set aside.
Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes (if using) until evenly coated.
Layer the halved potatoes in the bottom of the crockpot. Place the seasoned chicken breasts on top.
Pour the chicken broth over the chicken and potatoes, ensuring they are well coated.
Sprinkle the minced garlic evenly over the chicken. Then, add the grated parmesan cheese on top.
Cover the crockpot and set it to cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.
Once cooked, remove the chicken and potatoes gently from the crockpot. Spoon any remaining sauce over the top for extra flavor.
If desired, chop fresh parsley and sprinkle over the dish before serving.

Notes

For extra flavor, consider searing the chicken before placing it in the crockpot. Adjust cook times if doubling the recipe.

Prep Time: 15 minutes
Cook Time: 360 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 35g
Cholesterol: 120mg

Keywords: crockpot, chicken, garlic, Parmesan, easy dinner, slow cooker