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You know those days when you walk in the door after work and the last thing you want to do is spend an hour in the kitchen? That was me last Tuesday. I almost ordered takeout for the third time that week when I remembered this Crockpot Garlic Parmesan Chicken and Potatoes recipe sitting in my meal plan.
Let me tell you – this dish has become my weeknight lifesaver. The aroma that fills your house while this slow cooker garlic parmesan chicken bubbles away? It’s like a warm hug after a long day. And the best part? You literally dump everything in and walk away.
Why You’ll Love This Recipe
Here’s why this easy Crockpot Garlic Parmesan Chicken and Potatoes has become my go-to comfort meal:
- Incredibly Easy: This is truly a dump-and-go recipe with less than 10 minutes of prep time. No complicated steps, no fancy techniques required.
- Packed with Flavor: The creamy garlic parmesan sauce coats everything in pure deliciousness. It’s rich without being heavy, and the garlic isn’t overpowering.
- Family-Friendly: My picky 7-year-old literally licks his plate clean. Need I say more?
- Budget-Friendly: Everything costs under $15 total, and you’ll get 6 generous servings. That’s cheaper than a fast-food meal!
Ingredients You’ll Need
Let’s talk ingredients. The beauty of this recipe is its simplicity – you probably have half of these in your kitchen already:
For the Chicken and Potatoes:
- 2 pounds boneless chicken (breasts or thighs)
- 2 pounds baby potatoes (or 4-5 medium potatoes, cubed)
- 4 tablespoons butter
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Ingredient Notes:
Chicken: I’m team chicken thighs all the way here. They stay incredibly moist and tender in the slow cooker. Breasts work too, but they can get a bit dry if overcooked. If using breasts, check them at the 3-hour mark on high.
Potatoes: Yukon gold potatoes are my top choice – they hold their shape beautifully and get perfectly creamy. Red potatoes are my second favorite. Avoid russets; they tend to fall apart and get mushy.
Parmesan Cheese: Please, please use freshly grated parmesan! Pre-shredded has anti-caking agents that prevent it from melting smoothly. Trust me, the extra two minutes of grating is worth it.
Step-by-Step Instructions with Photos
Ready to make magic happen? Let’s do this!
1. Prep Your Potatoes Cut your potatoes into 1-inch chunks if using regular potatoes. Baby potatoes? Just halve them. Toss them into your crockpot.
2. Season the Chicken Pat your chicken dry with paper towels. Season both sides generously with salt, pepper, and half the Italian seasoning. Place the chicken on top of the potatoes.
3. Make the Sauce In a small bowl, whisk together the chicken broth, minced garlic, and remaining Italian seasoning. Pour this mixture over everything in the crockpot.
4. Add the Butter Cut the butter into small pieces and dot them around the top of the chicken and potatoes. This helps create that rich, velvety sauce.
5. Set It and Forget It Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours. The chicken should reach 165°F internally.
6. Create the Creamy Finish In the last 30 minutes, pour in the heavy cream and sprinkle the parmesan cheese over everything. Give it a gentle stir, being careful not to break up the potatoes.
7. Garnish and Serve Sprinkle with fresh parsley and serve immediately. Watch everyone’s eyes light up!
Pro Tips for the Best Results
After making this recipe countless times, I’ve learned a few tricks:
Browning the Chicken: Want to level up the flavor? Take five extra minutes to sear the chicken in a hot skillet before adding it to the crockpot. That golden crust adds incredible depth.
Achieving a Creamy Sauce: The secret to a smooth sauce? Add the cream and cheese at the end, not the beginning. Dairy can curdle if cooked too long on high heat.
Cooking Times: Low and slow is your friend here. While HIGH works in a pinch, LOW gives you more tender chicken and creamier potatoes. The chicken’s done when it shreds easily with a fork.
Don’t Overcrowd: Leave some space between ingredients for even cooking. If doubling the recipe, use a 6-quart slow cooker or larger.
Recipe Variations and Substitutions
This recipe is super flexible! Here are some tweaks I’ve tried:
Lighter Version: Swap the heavy cream for half-and-half or whole milk. The sauce won’t be quite as rich, but you’ll save about 200 calories per serving.
Keto/Low-Carb Option: Replace potatoes with cauliflower florets or radishes. Add them in the last 2 hours of cooking to prevent mushiness.
Different Cheeses: Asiago cheese is amazing here, or try a mix of parmesan and romano. Even sharp cheddar works beautifully!
Veggie Add-ins: Toss in some green beans, broccoli, or asparagus during the last hour of cooking.
What to Serve with Garlic Parmesan Chicken and Potatoes
While this slow cooker garlic parmesan chicken is practically a complete meal, here are my favorite sides:
- Steamed green beans with a squeeze of lemon
- Simple arugula salad with balsamic vinaigrette
- Crusty French bread for soaking up that incredible sauce
- Roasted Brussels sprouts for extra veggies
- Caesar salad to keep the parmesan theme going
Storing and Reheating Leftovers
Crockpot Garlic Parmesan Chicken and Potatoes makes fantastic leftovers! Here’s how to handle them:
Refrigerator Storage: Transfer to an airtight container within 2 hours of cooking. Keeps for up to 4 days.
Freezer Storage: Cool completely, then freeze in portion-sized containers for up to 3 months. The potatoes might get slightly softer after freezing, but the flavor stays amazing.
Best Reheating Method: Microwave individual portions at 50% power for 2-3 minutes, stirring halfway through. Add a splash of cream or milk if the sauce seems thick.
Frequently Asked Questions (FAQ)
Can I use frozen chicken? Yes, but add an extra hour to your cooking time and make sure it reaches 165°F internally. I prefer thawing first for more even cooking.
Do I need to peel the potatoes? Nope! The skins add nutrition and texture. Just give them a good scrub.
How do I prevent my potatoes from getting mushy? Cut them into larger chunks (at least 1 inch), use waxy potatoes like Yukon gold, and don’t overcook. Check them at the minimum cooking time.
Can I make this in an Instant Pot? Absolutely! Use the sauté function to brown the chicken, then pressure cook on high for 10 minutes with a natural release. Stir in cream and cheese after releasing pressure.
Why did my sauce curdle? This usually happens when dairy cooks too long or at too high a temperature. Always add cream and cheese in the last 30 minutes.
Final Thoughts
This Crockpot Garlic Parmesan Chicken and Potatoes has honestly changed my weeknight dinner game. It’s one of those recipes that looks and tastes like you spent hours in the kitchen, but really takes just minutes of actual work.
The combination of tender chicken, creamy potatoes, and that rich garlic parmesan sauce? It’s comfort food at its finest. Plus, having just one pot to clean makes this mama very happy!
Give this easy crockpot chicken and potatoes a try this week. I promise it’ll become a regular in your rotation too. And when your family asks for seconds (or thirds), just smile and take the compliment – they don’t need to know how easy it was!
Recipe Card
Crockpot Garlic Parmesan Chicken and Potatoes
Prep Time: 10 minutes
Cook Time: 4-5 hours (low) or 2-3 hours (high)
Total Time: 4 hours 10 minutes
Servings: 6
Ingredients:
- 2 lbs boneless chicken (breasts or thighs)
- 2 lbs baby potatoes, halved
- 4 tbsp butter
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Place potatoes in crockpot
- Season chicken and place on potatoes
- Mix broth, garlic, and seasoning; pour over chicken
- Dot with butter pieces
- Cook on LOW 4-5 hours or HIGH 2-3 hours
- Add cream and parmesan in last 30 minutes
- Garnish with parsley and serve
Nutrition (per serving):
Calories: 425 | Protein: 28g | Carbs: 24g | Fat: 22g