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Crockpot Garlic Parmesan Chicken and Potatoes is a creamy, comforting dish perfect for busy weeknights or relaxed weekend dinners. This recipe combines tender chicken and flavorful baby potatoes in a rich garlic Parmesan sauce, all slow-cooked to perfection with minimal effort. It’s a handsoff meal that delivers big on taste and will quickly become one of your favorite goto recipes for satisfying family dinners.
I first made this on a hectic weeknight and was amazed at how much time it saved me. Now it’s a staple when I want dinner that feels special but requires little effort. Everyone asks for seconds, and I love that it doubles easily for guests or leftovers.
Ingredients
- Chicken: Two pounds of boneless skinless chicken breasts for juicy, lean protein
- Baby potatoes: Two pounds of baby potatoes halved for creamy, fluffy texture that absorbs the sauce well
- Chicken broth: One cup of chicken broth to keep everything moist and add savory depth
- Heavy cream: One cup of heavy cream brings richness and a luscious sauce
- Parmesan cheese: One cup of freshly grated Parmesan cheese adds a nutty, savory flavor that defines the dish
- Garlic: Four cloves of minced garlic for fragrant aroma and bold taste
- Italian seasoning: One teaspoon Italian seasoning for a herbal hint that enhances the sauce
- Salt and pepper: Salt and pepper to taste works as essential seasoning
- Fresh parsley: Fresh parsley for garnish adds a fresh pop of color and subtle brightness
- Notes: For best results choose fresh garlic cloves and highquality Parmesan cheese, ideally freshly grated from a wedge rather than pregrated from a container.
Instructions
- Prepare the Ingredients:
- Clean the baby potatoes thoroughly and halve them so they cook evenly. Mince the garlic finely and set aside to release its full flavor.
- Layer the Potatoes:
- Place the halved baby potatoes at the bottom of your crockpot. Season them evenly with salt, pepper, and Italian seasoning to ensure every bite is flavorful.
- Add the Chicken:
- Lay the chicken breasts carefully on top of the potatoes. Sprinkle with salt and pepper to season the meat evenly, helping it absorb the creamy sauce.
- Make the Sauce:
- In a bowl, combine chicken broth, heavy cream, minced garlic, and half of the Parmesan cheese. Whisk until smooth and well blended. This mixture will slowly infuse the chicken and potatoes with its creamy, cheesy goodness.
- Combine and Cook:
- Pour the sauce carefully over the chicken and potatoes, making sure it covers evenly. Cover the crockpot and set to low for 6 to 8 hours or high for 3 to 4 hours. The slow cooking yields tender chicken and soft potatoes infused with flavor.
- Finish with Cheese:
- A few minutes before serving, sprinkle the remaining Parmesan cheese over the dish. Let it melt slightly for an extra cheesy layer that ties the dish together.
- Garnish and Serve:
- Add freshly chopped parsley for color and a hint of freshness. Serve hot for a comforting, creamy dinner.
Parmesan cheese is my favorite ingredient here. Its nutty and salty flavor perfectly complements the garlic and creamy sauce. I remember making this dish for a family gathering and watching everyone go back for seconds and thirds. It was a hit that reminded me how simple ingredients can create a memorable meal.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove with a little chicken broth or cream to bring back the sauce’s silky texture. This dish also freezes beautifully for up to three months. Just thaw overnight before reheating.
Ingredient Substitutions
Use sweet potatoes instead of baby potatoes for a slightly sweeter alternative. Shredded cooked rotisserie chicken can replace fresh chicken breasts to speed up cooking time. For a lighter sauce, substitute half the heavy cream with milk or a dairy free alternative.
Serving Suggestions
Pair this dish with a crisp green salad or steamed green beans for balance and freshness. Garlic bread or crusty rolls are great for soaking up every last bit of the creamy sauce. A light white wine or sparkling lemonade brings a refreshing contrast.
This crockpot chicken and potatoes recipe is an easy, make ahead comfort meal that pleases a crowd. Try it once and you’ll have a new weeknight favorite.
Your Recipe Questions Answered
- → Can I use a different type of potato?
Yes, substituting baby potatoes with sweet potatoes or Yukon gold works well and offers a different texture and flavor.
- → How long should I cook the chicken and potatoes in the slow cooker?
Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- → Can I prepare this dish ahead of time?
Absolutely, you can assemble ingredients earlier and start slow cooking when ready. Leftovers keep well refrigerated for 3-4 days.
- → What sides pair well with this dish?
Fresh garden salad, steamed green beans, or crusty garlic bread complement the creamy garlic-Parmesan flavors beautifully.
- → Is it possible to use leftover cooked chicken?
Yes, add leftover rotisserie chicken during the last hour of cooking to heat through without overcooking.