If you want a set-and-forget dinner that tastes like you fussed, this is it. Tender chicken, baby potatoes, and a rich garlic-parmesan sauce cook low and slow until everything is juicy and full of flavor. The slow cooker does the work while you get the rest of your day handled. Below you’ll find a clear recipe card, smart swaps, timing notes, and simple tips to get it right the first time.
Why This Recipe Works
- Hands-off cooking: Prep in 10 minutes. The crockpot handles the rest.
- Family-friendly flavor: Garlic, parmesan, and cream make a cozy sauce that kids and adults both like.
- Balanced texture: Potatoes go under the chicken, so they soak up the juices while the chicken stays moist on top.
- Meal-prep friendly: Leftovers reheat well for lunch.
Ingredients (Serves 6)
- 2 pounds boneless skinless chicken breasts (or thighs)
- 1½ pounds baby gold potatoes, halved (leave small ones whole)
- 1 small yellow onion, thinly sliced (optional but tasty)
- 4 tablespoons unsalted butter, melted
- 6 cloves garlic, minced (or 1½ teaspoons garlic powder in a pinch)
- 1 cup chicken broth (low sodium)
- 1 cup heavy cream (see lighter swaps below)
- ¾ cup freshly grated Parmesan cheese (plus extra for serving)
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional heat)
- 2 tablespoons chopped fresh parsley or chives, for garnish
- Lemon wedges, for serving (bright finish)
Equipment: 5–7 quart slow cooker, cutting board, knife, measuring cups/spoons.
Step-By-Step Instructions
- Layer the base: Add potatoes and onion to the slow cooker. Season with half the salt and pepper.
- Mix the sauce: In a bowl, whisk melted butter, garlic, broth, cream, Parmesan, Italian seasoning, remaining salt, pepper, and red pepper flakes.
- Add chicken: Place chicken on top of the potatoes. Pour the sauce over everything.
- Cook:
- Low: 4½–6 hours
- High: 2½–3½ hours
Chicken should reach 165°F in the thickest part. Potatoes should be fork-tender.
- Finish: Taste and adjust salt. If you want a thicker sauce, remove the lid and cook on High for 15–20 minutes, or stir in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook 10–15 minutes.
- Serve: Spoon into bowls, top with fresh herbs, extra Parmesan, and a squeeze of lemon.
Make-Ahead and Storage
- Prep ahead: Assemble the potatoes, onions, and dry seasonings in the crock the night before. Keep chicken and liquids in a separate container in the fridge; pour in the morning and start cooking.
- Fridge: Cool, then store in airtight containers for up to 4 days.
- Reheat: Warm gently on the stove over medium-low or in the microwave. Add a splash of broth or milk to loosen the sauce.
Smart Swaps & Variations
- Chicken thighs: Use 2 pounds boneless skinless thighs. They stay juicy even if cooked a bit longer.
- Lighter sauce: Swap half-and-half for cream. For extra light, use ¾ cup evaporated milk plus ¼ cup broth.
- Gluten-free: The base recipe is already gluten-free. If thickening, use cornstarch, not flour.
- Low-carb: Replace potatoes with cauliflower florets. Add them in the last 2 hours on Low so they don’t turn mushy.
- Add greens: Stir in 2 packed cups baby spinach during the last 10 minutes. It wilts into the sauce.
- Mushroom boost: Add 8 ounces sliced mushrooms over the potatoes for extra umami.
Timing Guide (So Nothing Overcooks)
- Potatoes need the longest time. Keep them under the chicken so they sit in the hot sauce.
- If using chicken breasts that are thin or small, check at 4 hours on Low or 2½ hours on High.
- For extra thick breasts, pound to an even thickness or cut in half lengthwise for even cooking.
Flavor Tips You’ll Taste
- Freshly grated Parmesan: Pre-grated can be waxy and doesn’t melt as smoothly.
- Garlic balance: Six cloves give strong garlic flavor without getting harsh. If you love bold garlic, add one extra clove.
- Acid at the end: A squeeze of lemon wakes up the creamy sauce and cuts the richness.
- Salt in stages: Season potatoes first, then taste at the end. Parmesan is salty, so it’s easy to go overboard if you add it all up front.
What to Serve with It
- Crisp salad: Romaine, cucumbers, and a simple vinaigrette.
- Roasted green beans or steamed broccoli for color and crunch.
- Buttered noodles or garlic bread if you want extra cozy carbs.
- Sparkling water with lemon or iced tea for a clean finish.
Troubleshooting
- Sauce too thin? Lid off, High for 15–20 minutes. Or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and cook 10–15 minutes.
- Sauce too thick? Stir in warm broth a little at a time until it looks right.
- Chicken dry? Switch to thighs next time or pull breasts as soon as they hit 165°F.
- Potatoes firm? Cut them smaller next time or place the slow cooker on High for 30 more minutes.
Nutritional Snapshot (Estimate per serving)
- Calories: ~520
- Protein: ~38g
- Carbs: ~32g
- Fat: ~26g
Numbers vary based on brands and swaps.
FAQ
Can I use frozen chicken?
For food safety, start with thawed chicken. Frozen chicken can spend too long in the “danger zone” in a slow cooker.
Can I add pasta?
Cook pasta on the side. Stir in cooked noodles at the end with a splash of broth to keep the sauce silky.
Can I double the recipe?
Yes, if your slow cooker is large enough and not packed to the brim. Add 30–60 minutes to the Low time and check doneness.
What if I only have grated shaker cheese?
It works in a pinch, but the texture won’t be as smooth. Try half shaker cheese and half freshly grated.
Slow Cooker Garlic Parmesan Chicken and Potatoes
If you want a set-and-forget dinner that tastes like you fussed, this is it. Tender chicken, baby potatoes, and a rich garlic-parmesan sauce cook low and slow until everything is juicy and full of flavor. The slow cooker does the work while you get the rest of your day handled.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1.5 pounds baby gold potatoes halved; leave small ones whole
- 1 small yellow onion thinly sliced (optional)
- 4 tbsp unsalted butter melted
- 6 cloves garlic minced (or 1½ tsp garlic powder)
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- 0.75 cup freshly grated Parmesan cheese plus extra for serving
- 1 tsp Italian seasoning
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes optional, for heat
- 2 tbsp chopped fresh parsley or chives for garnish
- 1 wedge lemon for serving
Instructions
- Add potatoes and onion to the slow cooker. Season with half the salt and pepper.
- In a bowl, whisk together melted butter, garlic, chicken broth, cream, Parmesan, Italian seasoning, remaining salt and pepper, and red pepper flakes.
- Place chicken on top of the potatoes. Pour the sauce over everything.
- Cook on LOW for 4½–6 hours or HIGH for 2½–3½ hours, until chicken reaches 165°F and potatoes are fork-tender.
- For a thicker sauce, remove the lid and cook on HIGH for 15–20 minutes or stir in a slurry of 1 tbsp cornstarch with 1 tbsp cold water and cook for 10–15 minutes.
- Spoon into bowls, top with fresh herbs, extra Parmesan, and a squeeze of lemon before serving.
Notes
Use freshly grated Parmesan for the best flavor and melt.
To lighten the dish, use half-and-half or evaporated milk and broth combo.
Stir in spinach at the end for added greens, or mushrooms at the start for extra umami.
Replace potatoes with cauliflower for a low-carb version.
Great for meal prep — reheats well for lunch.