Garlic Parmesan Crockpot Chicken and Potatoes
Garlic Parmesan Crockpot Chicken and Potatoes is an easy slow cooker dinner with juicy chicken, tender baby potatoes, garlic, Parmesan cheese, and savory herbs. Perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (Low) or 3–4 hours (High)
- Total Time: Approximately 6 hours 15 minutes (Low) or 3 hours 15 minutes (High)
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
4 boneless, skinless chicken breasts
1½ pounds baby potatoes, halved
1 cup chicken broth
½ cup grated Parmesan cheese
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
2 tablespoons olive oil
Fresh chopped parsley, for garnish (optional)
Instructions
Wash and halve the baby potatoes. Mince the garlic and set aside.
Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes until evenly coated.
Arrange the halved baby potatoes in an even layer on the bottom of the slow cooker.
Place the seasoned chicken breasts over the potatoes.
Pour the chicken broth evenly over the chicken and potatoes.
Sprinkle the minced garlic over the chicken, then top evenly with the grated Parmesan cheese.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Carefully remove the chicken and potatoes from the slow cooker. Spoon the flavorful garlic Parmesan sauce over the top.
Garnish with fresh chopped parsley, if desired, and serve immediately.
Notes
Baby Yukon Gold or baby red potatoes work best because they hold their shape during slow cooking.
For even cooking, cut larger potatoes into similar-sized pieces.
Freshly grated Parmesan melts better and provides richer flavor than pre-shredded cheese.
Add fresh green beans, broccoli, or carrots during the last 45–60 minutes of cooking for a complete one-pot meal.
For extra creaminess, stir in ¼ cup heavy cream or a little cream cheese during the final 15 minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or on the stovetop with a splash of chicken broth.
Freeze cooked chicken (without potatoes for best texture) for up to 3 months.
