Easy Crockpot Garlic Parmesan Chicken and Potatoes

Easy Crockpot Garlic Parmesan Chicken and Potatoes is a comforting, hearty meal that’s better than takeout. After making this many times, I discovered the trick to keeping the chicken tender and the sauce creamy. The garlic and parmesan create a rich, golden sauce that’s irresistible. It’s perfect for a cozy dinner at home. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Crock Pot Chicken Parmesan Soup with Tortellini and Easy Coconut Lime Fish Curry with Jasmine Rice Recipe.

What You'll Need for Easy Crockpot Garlic Parmesan Chicken and Potatoes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 2 lbs baby red potatoes, halved
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: Fresh parsley, chopped
• Optional: Additional grated parmesan cheese

How to Make Easy Crockpot Garlic Parmesan Chicken and Potatoes

1. Step 1: Place chicken breasts and halved potatoes in the slow cooker.
2. Step 2: In a bowl, mix together chicken broth, minced garlic, thyme, rosemary, salt, and pepper. Pour over chicken and potatoes.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Remove chicken and shred using two forks. Stir in heavy cream and parmesan cheese until smooth and creamy.
5. Step 5: Return chicken to the slow cooker and stir to combine. Serve hot, garnished with fresh parsley and additional parmesan cheese if desired.

Storing & Reheating Easy Crockpot Garlic Parmesan Chicken and Potatoes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can prepare this recipe up to 24 hours ahead of time. Store in the fridge until ready to cook.

Freezing Easy Crockpot Garlic Parmesan Chicken and Potatoes

Freeze individual portions for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: For a lower-carb version, substitute the potatoes with cauliflower florets.
• Best substitution: You can substitute the chicken breasts with chicken thighs for even more tender results.
• Make-ahead: This recipe is perfect for meal prepping. Cook ahead and reheat as needed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thin, you can thicken it by cooking it on the stovetop over medium heat until it reduces and thickens.

Easy Crockpot Garlic Parmesan Chicken and Potatoes

⏱

Prep

10 mins

🍳

Cook

3-8 hrs

⏳

Total

3-8 hrs 10 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 2 lbs baby red potatoes, halved
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese

Seasonings

• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Optional Toppings

• Fresh parsley, chopped
• Additional grated parmesan cheese

Instructions

1. Step 1: Place chicken breasts and halved potatoes in the slow cooker.
2. Step 2: In a bowl, mix together chicken broth, minced garlic, thyme, rosemary, salt, and pepper. Pour over chicken and potatoes.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: Remove chicken and shred using two forks. Stir in heavy cream and parmesan cheese until smooth and creamy.
5. Step 5: Return chicken to the slow cooker and stir to combine. Serve hot, garnished with fresh parsley and additional parmesan cheese if desired.

Notes

• Chef tip: For a lower-carb version, substitute the potatoes with cauliflower florets.
• Best substitution: You can substitute the chicken breasts with chicken thighs for even more tender results.
• Make-ahead: This recipe is perfect for meal prepping. Cook ahead and reheat as needed.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thin, you can thicken it by cooking it on the stovetop over medium heat until it reduces and thickens.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: You can prepare this recipe up to 24 hours ahead of time. Store in the fridge until ready to cook.

Nutrition Per Serving

• Calories: 450
• Protein: 40g
• Fat: 15g
• Carbs: 35g
• Fiber: 4g
• Sugar: 2g
• Sodium: 800mg
• Cholesterol: 120mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crockpot Garlic Parmesan Chicken and Potatoes FAQs

A Warm Final Note

I can’t wait for you to try Easy Crockpot Garlic Parmesan Chicken and Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!