Crockpot Chicken and Potatoes

Why You’ll Love This Recipe

I love this recipe because it checks all the boxes: easy, satisfying, and packed with flavor. The crockpot does all the work while I go about my day, and when it’s done, I have a wholesome dinner that feels like a home-cooked hug. The garlic-Parmesan mixture adds depth without needing complicated ingredients, and the potatoes come out buttery and tender every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1.5 pounds baby potatoes, halved
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
5 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)

Directions

1. I start by lightly greasing the crockpot with 1 tablespoon of olive oil to prevent sticking.

2. I arrange the halved baby potatoes and chicken breasts evenly inside the crockpot.

3. In a small bowl, I mix together the remaining 2 tablespoons of olive oil with Parmesan cheese, minced garlic, Italian seasoning, salt, and black pepper.

4. I pour the garlic-Parmesan mixture over the chicken and potatoes, making sure everything is well coated.

5. I cover and cook on low for 4 hours, or until the chicken is fully cooked and the potatoes are fork-tender.

6. Just before serving, I sprinkle chopped fresh parsley over the top for a pop of color and freshness.

Servings and timing

This recipe makes 4 servings and takes 4 hours and 15 minutes total. Most of that time is hands-off while the crockpot does its job.

Variations

When I want to change things up, I sometimes add sliced carrots or green beans during the last hour of cooking. For a spicier version, I toss in a pinch of crushed red pepper flakes. If I’m out of Parmesan, I’ve used shredded mozzarella or a bit of crumbled feta for a different twist. For a more herbaceous touch, I swap the Italian seasoning with a mix of thyme and rosemary.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in the microwave or in a covered skillet over low heat with a splash of water or broth to keep everything moist.

FAQs

Can I use bone-in chicken?

Yes, I can use bone-in chicken thighs or breasts, but I increase the cook time by 30–60 minutes to ensure they’re fully cooked.

Can I cook this on high?

If I’m short on time, I cook it on high for about 2 to 2.5 hours. I just check the chicken and potatoes for doneness before serving.

What kind of potatoes work best?

I love baby potatoes for their size and tenderness, but Yukon Gold or red potatoes (cut into chunks) also work beautifully.

Can I prep this the night before?

Yes, I often prep everything the night before and store it in the fridge. In the morning, I just transfer it all to the crockpot and start cooking.

Is this recipe freezer-friendly?

I don’t recommend freezing after cooking, as potatoes can get grainy when thawed. But I can freeze the uncooked, prepped ingredients in a zip-top bag and cook later.

Conclusion

This Crockpot Chicken and Potatoes is the kind of recipe I turn to when I want a fuss-free dinner that still feels homey and satisfying. It’s full of comforting flavors, easy to make, and perfect for both busy weeknights and relaxed weekend meals. With minimal prep and maximum flavor, this dish always earns a spot in my regular rotation.

Print