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.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1.5 lbs baby potatoes, halved (or quartered if large)
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- Optional: Fresh parsley, chopped, for garnish
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