Garlic Parmesan Crockpot Chicken and Potatoes: An Incredible Ultimate Recipe
Juicy chicken and tender baby potatoes slow-cooked with garlic, Parmesan, and Italian herbs for a flavorful, comforting meal that’s effortless to make.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) / 3–4 hours (high)
- Total Time: ~6 hours 10 minutes (or 3 hours 10 minutes on high)
- Yield: 4 servings
- Category: Main Course, Dinner
- Method: Slow Cooker / Crockpot
- Cuisine: American
- Diet: Gluten Free
Ingredients
4 boneless, skinless chicken breasts
1.5 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 parsley, chopped (optional garnish)
Instructions
Prep Ingredients: Wash and halve baby potatoes. Mince garlic.
Season Chicken: Rub chicken breasts with olive oil, Italian seasoning, salt, pepper, and optional red pepper flakes.
Layer in Crockpot: Place potatoes in the bottom of the crockpot. Add seasoned chicken breasts on top.
Add Broth: Pour chicken broth evenly over chicken and potatoes.
Flavor Boost: Sprinkle minced garlic and Parmesan cheese on top.
Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and fully cooked (165°F / 75°C internal temp).
Finish & Serve: Remove chicken and potatoes carefully. Spoon remaining sauce over the dish.
Garnish: Top with chopped fresh parsley before serving, if desired.
Notes
For extra creaminess, stir in ¼ cup heavy cream or cream cheese before serving.
Substitute chicken thighs for a juicier variation.
Best served with steamed veggies, salad, or crusty bread to soak up the sauce.
Store leftovers in the fridge for up to 3 days; reheat gently.
