Name: Crockpot Garlic Parmesan Chicken and Potatoes
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Ingredients: 4 pieces boneless, skinless chicken breasts (Trim extra fat from chicken to avoid greasy juices.); 4 cups baby potatoes (Use small baby potatoes so they cook evenly with the chicken.); 4 cloves garlic, minced; 1 cup grated Parmesan cheese (Parmesan adds flavor, can substitute with Pecorino or mild cheddar.); 1/2 cup chicken broth (Can use half-and-half for a creamier sauce.); 1 teaspoon Italian seasoning (Can substitute with a mix of rosemary and thyme.); to taste Salt and pepper; 2 tablespoons chopped fresh parsley (For garnish.)

Table of Contents

why make this recipe

This crockpot meal is easy and hands-off. You get tender chicken and soft potatoes with a mild garlic and Parmesan flavor. It saves time and works well for busy nights.

introduction

This recipe uses common ingredients and a slow cooker. It is low work and tastes rich. For a similar simple version, see this easy creamy weeknight winner that shows the same idea.

how to make Crockpot Garlic Parmesan Chicken and Potatoes

Follow the steps below to cook everything in one pot. Set the crockpot on low and let it cook slowly so the flavors come together.

Ingredients :

4 boneless, skinless chicken breasts
4 cups baby potatoes
4 cloves garlic, minced
1 cup grated Parmesan cheese
1/2 cup chicken broth
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons chopped fresh parsley (for garnish)

Directions :

Place the chicken breasts and baby potatoes in a crockpot.
In a small bowl, mix together garlic, Parmesan cheese, chicken broth, Italian seasoning, salt, and pepper.
Pour the mixture over the chicken and potatoes.
Cover and cook on low for 6-7 hours or until the chicken is cooked through and potatoes are tender.
Serve hot, garnished with fresh parsley.

how to serve Crockpot Garlic Parmesan Chicken and Potatoes

Serve the chicken and potatoes hot from the crockpot. Spoon some of the juices over the top. Add a green salad or steamed vegetables on the side for a full meal.

how to store Crockpot Garlic Parmesan Chicken and Potatoes

Cool leftovers to room temperature, then put them in an airtight container. Keep in the fridge for up to 3 days. Reheat gently in the microwave or in a covered pan on low heat.

tips to make Crockpot Garlic Parmesan Chicken and Potatoes

Use small baby potatoes so they cook evenly with the chicken.
Trim extra fat from chicken to avoid greasy juices.
Do not open the lid during cooking. That keeps heat in and cooks evenly.
If sauce seems thin at the end, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the crockpot. Cook 10–15 minutes more.

variation (if any)

Add sliced carrots or green beans for more veggies.
Swap Italian seasoning for a mix of rosemary and thyme for a different flavor.
Use half-and-half instead of chicken broth and add a little extra Parmesan for a creamier sauce.

FAQs

Q: Can I use frozen chicken breasts?
A: It is best to use thawed chicken. Frozen chicken takes longer and can cook unevenly in a crockpot.

Q: Can I cut the cooking time if I cook on high?
A: Yes. Cook on high for 3-4 hours, but check that the chicken reaches 165°F and potatoes are tender.

Q: Can I use shredded chicken instead of whole breasts?
A: Yes. Add cooked shredded chicken in the last 30 minutes to warm it through without drying.

Q: Is Parmesan necessary?
A: Parmesan adds flavor. You can reduce it or use Pecorino or a mild cheddar if needed.

Conclusion

This Crockpot Garlic Parmesan Chicken and Potatoes recipe makes a simple, comforting meal with very little work. For another tested version and extra tips, check the recipe from Cooking in the Midwest: Cooking in the Midwest version.