Garlic Parmesan Crockpot Chicken and Potatoes is a comforting one-pot meal that combines tender chicken breasts and soft potatoes all cooked together in a creamy garlic and parmesan sauce. The way the flavors meld together during the slow cooking process makes every bite full of cozy, cheesy goodness with a hint of garlic that isn’t overpowering but just right.
I love how easy this dish is to throw together, especially on busy days when I want a warm meal waiting for me at dinnertime. Just pop the ingredients in the crockpot, set it, and forget it. The garlic and parmesan create a delicious crust on the chicken and infuse the potatoes with lots of flavor. It’s one of those meals where I end up licking my plate because it’s so simple but feels special.
This dish is perfect served straight from the crockpot alongside a simple green salad or some steamed veggies. I like to add a sprinkle of fresh parsley on top because it brightens everything up. It’s the kind of recipe that brings everyone to the table, and I honestly can’t wait to make it again next week!
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts because they cook evenly and stay tender in the crockpot. You can swap them for chicken thighs for a juicier texture and richer flavor.
Baby potatoes: These cook well without falling apart. If you don’t have baby potatoes, use small Yukon gold or red potatoes, just cut them into similar-sized pieces so they cook evenly.
Parmesan cheese: It adds salty, nutty flavor and creaminess. If you’re dairy-free, nutritional yeast can be a nice substitute, though the flavor will be different.
Heavy cream: This gives the sauce richness. You can substitute with half-and-half or a combination of milk with a bit of cornstarch if you want it lighter.
Garlic: Fresh minced garlic is best for that strong, bright flavor. Garlic powder can work in a pinch, but fresh gives the best aroma and depth.
How Can I Keep the Chicken Tender and Juicy in the Crockpot?
Chicken can dry out if cooked too long or at too high a temperature. Here are my tips to get moist, tender chicken:
- Use boneless, skinless breasts of similar size for even cooking.
- Cook on low heat for 5-6 hours rather than high heat to prevent drying.
- Place chicken on top of potatoes so they don’t sit in the sauce the entire time; this helps keep them juicy.
- Shred the chicken 10 minutes before serving to soak it in the sauce and make pulling it apart easier.
- If you like, sear the chicken quickly in a pan before adding to the crockpot to lock in juices and add color, but it’s optional.
Equipment You’ll Need
- Crockpot or slow cooker – this is essential for slow cooking everything together with minimal effort.
- Sharp knife – for cutting the baby potatoes evenly so they cook at the same rate as the chicken.
- Mixing bowl – to combine the garlic, Parmesan, cream, and seasonings into a smooth sauce.
- Measuring cups and spoons – to get the cream, broth, and spices just right for balanced flavors.
- Wooden spoon or silicone spatula – for stirring ingredients gently without scratching your crockpot.
Flavor Variations & Add-Ins
- Add 1 cup sliced mushrooms to the crockpot for extra earthiness and texture.
- Swap the chicken breasts for bone-in thighs if you want richer flavor and more tender meat.
- Stir in half a cup of shredded mozzarella or cheddar near the end for extra cheesy goodness.
- Add chopped fresh spinach or kale during the last 30 minutes for a pop of green and nutrients.
How to Make Garlic Parmesan Crockpot Chicken and Potatoes
Ingredients You’ll Need:
For The Chicken and Potatoes:
- 4 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes, halved
For The Garlic Parmesan Sauce:
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- ½ cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
For Garnish:
- Fresh thyme sprigs
- Optional: chopped fresh parsley
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. Cooking time is 5-6 hours on low or 3-4 hours on high in the crockpot, making it perfect for a hands-off, all-day meal.
Step-by-Step Instructions:
1. Prepare the Crockpot:
Lightly spray or oil the inside of your crockpot to keep the food from sticking during cooking.
2. Add Potatoes:
Spread the halved baby potatoes evenly across the bottom of the crockpot, creating a sturdy bed for the chicken.
3. Make the Garlic Parmesan Sauce:
In a medium bowl, mix together minced garlic, grated Parmesan, heavy cream, chicken broth, olive oil, thyme, oregano, salt, and pepper until everything is well combined.
4. Add Chicken and Sauce:
Place the chicken breasts on top of the potatoes, then pour the garlic Parmesan sauce evenly over the chicken and potatoes.
5. Cook:
Cover the crockpot and cook on low heat for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is cooked through and potatoes are soft.
6. Finish:
About 10 minutes before serving, you can shred some of the chicken directly in the crockpot to mix with the creamy sauce and potatoes, or leave the breasts whole—whichever you prefer.
7. Garnish and Serve:
Sprinkle fresh thyme sprigs and optionally chopped fresh parsley on top for a fresh aroma and pretty presentation. Serve hot, enjoying the creamy garlic Parmesan sauce with every bite.
Can I Use Frozen Chicken in This Recipe?
Yes, but make sure the chicken is fully thawed before adding it to the crockpot. Thaw overnight in the fridge or use the cold water thawing method. This ensures even cooking and food safety.
Can I Substitute the Baby Potatoes?
Absolutely! Small Yukon gold or red potatoes cut into similar sizes work well. Just avoid large chunks so they cook evenly along with the chicken.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of chicken broth or cream if the sauce thickens too much.
Can I Make This Recipe Dairy-Free?
You can try substituting the heavy cream with coconut cream and use a dairy-free Parmesan alternative or nutritional yeast for a similar flavor, but keep in mind the texture and taste will vary slightly.