Let’s be honest, weeknights are busy. Between work, school, activities, and just…life, finding the time to put a delicious, home-cooked meal on the table can feel impossible. But what if I told you there’s a recipe that delivers maximum flavor with minimal effort? Enter: Garlic Parmesan Crockpot Chicken and Potatoes. This isn’t just another dump-and-go recipe; it’s a symphony of tender chicken, perfectly cooked potatoes, and a creamy, garlicky parmesan sauce that will have everyone asking for seconds. It’s comfort food at its finest, and the best part? Your slow cooker does almost all the work!
Why You’ll Love This
- Effortless Cooking: Seriously, this is about as easy as it gets. Minimal prep time and hands-off cooking.
- Flavor Explosion: Garlic, parmesan, herbs…need I say more? The sauce is rich, savory, and utterly addictive.
- One-Pot Wonder: Everything cooks together in the crockpot, meaning fewer dishes to wash!
- Family-Friendly: This recipe is a guaranteed crowd-pleaser, even with picky eaters.
- Budget-Friendly: Uses simple, affordable ingredients you likely already have on hand.
Ingredients & Equipment
Ingredients:
- 1.5 – 2 lbs boneless, skinless chicken thighs (or breasts, but thighs stay more tender)
- 1.5 lbs Yukon Gold potatoes, quartered
- 1/2 cup chicken broth
- 1/4 cup butter, melted
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tbsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Salt to taste
- 2 tbsp chopped fresh parsley, for garnish (optional)
Equipment:
- 6-quart (or larger) slow cooker
- Large bowl
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Instructions
- Prepare the Chicken & Potatoes: In a large bowl, combine the quartered potatoes and chicken thighs.
- Make the Sauce: In a separate small bowl, whisk together the melted butter, minced garlic, Parmesan cheese, Italian seasoning, paprika, garlic powder, salt, and pepper.
- Combine Everything: Pour the sauce over the chicken and potatoes, tossing to coat everything evenly.
- Add Broth: Pour the chicken broth into the bottom of the slow cooker.
- Slow Cook: Place the chicken and potato mixture into the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through (internal temperature of 165°F) and the potatoes should be tender.
- Garnish & Serve: Garnish with fresh parsley (if using) and serve immediately.
Pro Tips
- Don’t Overcrowd: If your slow cooker is small, you may need to cook in batches. Overcrowding can lead to uneven cooking.
- Chicken Thighs vs. Breasts: While chicken breasts work, thighs are much more forgiving in the slow cooker and stay incredibly tender.
- Potato Choice: Yukon Gold potatoes hold their shape well during slow cooking. Russet potatoes can become mushy.
- Spice it Up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Thicken the Sauce: If you prefer a thicker sauce, remove about 1/4 cup of the sauce from the slow cooker at the end of cooking and whisk it with 1 tablespoon of cornstarch. Return to the slow cooker and cook on high for 15-20 minutes, or until thickened.
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop. This dish also freezes well! Allow to cool completely before transferring to a freezer-safe container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Print
Garlic Parmesan Crockpot Chicken and Potatoes
- Total Time: 6 hours 10 minutes
- Yield: 4 servings 1x
Description
Tender, juicy chicken and perfectly cooked potatoes coated in a flavorful garlic parmesan butter sauce—all made easily in the crockpot for a comforting and satisfying meal.
Ingredients
4 boneless, skinless chicken breasts
1.5 pounds baby potatoes, halved
4 tablespoons unsalted butter, melted
4 garlic cloves, minced
1/2 cup grated parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and black pepper, to taste
Fresh chopped parsley, for garnish (optional)
Instructions
1. Place the halved baby potatoes in the bottom of the crockpot.
2. Season both sides of the chicken breasts with salt, pepper, paprika, and Italian seasoning.
3. In a small bowl, mix together the melted butter, minced garlic, and grated parmesan cheese.
4. Place the seasoned chicken on top of the potatoes in the crockpot.
5. Pour the garlic parmesan butter mixture evenly over the chicken and potatoes.
6. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and the potatoes are tender.
7. Serve hot, garnished with freshly chopped parsley if desired.
Notes
For extra flavor, add a squeeze of lemon juice or a sprinkle of red pepper flakes before serving.
This dish pairs well with a side of steamed green beans or a crisp salad.
Make sure the potatoes are cut small enough to cook evenly with the chicken.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with potatoes
- Calories: 480
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg