This Crockpot Garlic Parmesan Chicken and Potatoes is the ultimate set-it-and-forget-it meal for those hectic weeknights. Tender chicken, perfectly roasted potatoes, and rich, garlicky Parmesan sauce come together in a one-pot wonder. The best part? It’s practically effortless!

Why You’ll Love This Recipe?

This Crockpot meal is:

Perfect for busy nights—just toss everything in the Crockpot and let it cook!
Loaded with flavors that everyone will love
A great all-in-one dinner with protein, veggies, and starch
Super easy to customize with your favorite seasonings or veggies

Ingredients

Here’s a quick look at the ingredients you’ll need for this easy dinner:

Chicken breasts or thighs
Baby potatoes, halved
Garlic, minced
Parmesan cheese
Butter and olive oil
Heavy cream (for a rich sauce)
Dried thyme, parsley, salt, and pepper

The full ingredient list and measurements are below in the recipe card!

Directions

Prep the chicken and potatoes
Season the chicken breasts or thighs with salt, pepper, and dried thyme. Halve the baby potatoes and season them with a little salt, pepper, and olive oil.
Layer in the Crockpot
Place the chicken on the bottom of the Crockpot, then layer the halved potatoes on top.
Make the garlic Parmesan sauce
In a bowl, combine melted butter, minced garlic, Parmesan cheese, heavy cream, and a pinch of salt and pepper. Stir to combine, then pour the mixture over the chicken and potatoes in the Crockpot.
Cook
Cover the Crockpot and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked (internal temperature of 165°F) and the potatoes are tender.
Finish and serve
Before serving, sprinkle the chicken and potatoes with fresh parsley for a pop of color. Serve the meal with a side salad or steamed veggies if desired.

Expert Tips and Tricks

For extra crispy chicken, sear the chicken breasts in a hot skillet for 2-3 minutes per side before adding them to the Crockpot.
Use Yukon Gold or red potatoes for a creamier texture, or stick with baby potatoes for a more rustic feel.
Don’t skip the heavy cream—it gives the sauce a rich, velvety texture. If you want a lighter version, swap the cream with half-and-half or milk.
If you like extra garlic, feel free to add more minced garlic or even garlic powder to the sauce.

Recipe Variations and Possible Substitutions

Swap chicken for pork chops or turkey breasts for a different protein.
Add veggies like carrots, onions, or green beans to make this a heartier one-pot meal.
Use grated Pecorino Romano cheese instead of Parmesan for a sharper flavor.
Make it dairy-free by using a dairy-free cream alternative and nutritional yeast instead of Parmesan.

Serving and Pairing Suggestions

This Crockpot Garlic Parmesan Chicken and Potatoes is filling on its own, but here are a few ideas to make it a complete meal:

Serve with a side of steamed broccoli, sautéed spinach, or a simple green salad.
Pair with a loaf of crusty bread to soak up the extra sauce.
Add a light dessert, like fruit salad or a scoop of sorbet, for the perfect finish.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and potatoes in the microwave or on the stovetop, adding a little extra cream or broth to refresh the sauce. You can also freeze leftovers for up to 2 months—just let it cool before transferring to a freezer-safe container.

FAQs

Can I use frozen chicken for this recipe?
Yes! You can use frozen chicken, but you may need to cook it for a little longer. Be sure to check the internal temperature to ensure it reaches 165°F.

What other veggies can I add to this?
Carrots, green beans, or bell peppers would be great additions to this dish. You can add them halfway through the cooking process to prevent overcooking.

Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just as well, though they can cook a bit faster, so check the temperature to avoid overcooking.

Can I make this dish ahead of time?
Yes! You can prep everything the night before and store it in the refrigerator, then cook it the next day. Just assemble and start the Crockpot when you’re ready to go.

Conclusion

This Crockpot Garlic Parmesan Chicken and Potatoes is a true game-changer for busy weeknights. It’s easy to make, packed with flavor, and is the perfect all-in-one meal that everyone will enjoy. Plus, the leftovers (if there are any!) are just as tasty the next day. Give it a try and let me know how it turned out—I’m sure it’ll become a regular in your dinner rotation!

Crockpot Garlic Parmesan Chicken and Potatoes for Busy Weeknights

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Jake
Prep Time: 10 minutes
Cook Time: 6 hours (on Low)
Total Time: 6 hours 10 minutes
Yield: Serves 4
Category: Main Dish
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

This Crockpot Garlic Parmesan Chicken and Potatoes recipe is a lifesaver for busy weeknights! Tender chicken, creamy potatoes, and a rich garlic Parmesan sauce come together in your slow cooker with minimal prep. It’s hearty, comforting, and bursting with flavor—perfect for feeding the family with ease.

Instructions

Spray the crockpot with nonstick cooking spray or lightly grease it with oil.
Arrange the baby potatoes in an even layer at the bottom of the crockpot.
Place the chicken breasts or thighs on top of the potatoes.
In a small bowl, whisk together melted butter, garlic, heavy cream, Parmesan cheese, Italian seasoning, paprika, salt, and pepper. Pour the mixture evenly over the chicken and potatoes.
Cover and cook on Low for 6-7 hours or High for 3-4 hours, until the chicken is cooked through and tender (165°F internal temperature).
Stir the sauce slightly before serving to redistribute flavors.
Serve hot, garnished with fresh parsley if desired.

Notes

Yukon Gold or red potatoes also work great if baby potatoes aren’t available.
For extra creaminess, add an additional ¼ cup of Parmesan or a splash of milk to the sauce.
You can add vegetables like green beans or carrots during the last hour of cooking for a complete meal.

Nutrition

Serving Size: 1/4 of recipe
Calories: ~460 kcal
Sugar: 1g
Sodium: 680 mg
Fat: 26g
Saturated Fat: 13g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 35g
Cholesterol: 130 mg