Crockpot Garlic Parmesan Chicken and Potatoes is a simple, comforting dish where tender chicken and soft potatoes come together with a rich garlic and Parmesan flavor. The slow cooker does all the work, letting the garlic and cheese infuse every bite while keeping the chicken juicy and the potatoes perfectly cooked. It’s the kind of meal that feels like a warm hug on a busy day.
I love making this when I want something easy and satisfying with as little fuss as possible. The best part is tossing everything into the crockpot and forgetting about it until dinnertime. The aroma of garlic and melted Parmesan filling the kitchen is always a signal that something good is on its way. Plus, cleanup is a breeze since it’s all cooked in one pot.
My favorite way to serve this meal is right from the crockpot with a simple side salad or some steamed vegetables for a little green. It’s the perfect cozy dinner that everyone in my family looks forward to, especially on chilly evenings when comfort food just hits the spot. If you’re like me, you’ll find yourself making this again and again.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work great here for their quick cooking and easy shredding. You can swap them for thighs if you prefer juicier meat; just remember thighs might need a little more cooking time.
Baby Potatoes: These are perfect because they cook evenly and hold their shape. If you don’t have baby potatoes, regular Yukon Gold or red potatoes diced into chunks are good alternatives.
Garlic & Parmesan: Fresh minced garlic gives the best flavor. Garlic powder can work but it’s milder. Parmesan cheese adds a rich, nutty taste—use freshly grated if possible. If you’re out of Parmesan, Asiago or Pecorino Romano can substitute nicely.
Mayonnaise or Greek Yogurt: These create a creamy coating for the chicken. Mayonnaise gives richness, while Greek yogurt is lighter and adds a slight tang. Either works depending on your preference.
How Do I Get the Perfectly Tender Chicken and Potatoes in the Crockpot?
Balancing time and temperature is key to cooking chicken and potatoes well in a crockpot.
- Cut potatoes into even pieces to ensure they cook through at the same rate as the chicken.
- Coat potatoes first in half the seasoning and oil to infuse flavor before adding the chicken on top—this helps keep potatoes from getting soggy.
- Use low heat if you have time (5-6 hours) for the best texture. High heat cooks faster but can sometimes make chicken tougher if overcooked.
- Add the Parmesan mixture on top of the chicken rather than mixing it all in—this lets it melt and infuse gradually, creating a nice sauce without turning everything too runny.
- Once cooking is done, gently mix potatoes with the sauce but avoid stirring too much so the chicken stays intact.
Following these steps makes sure your dish turns out deliciously tender, flavorful, and perfectly textured every time.
Equipment You’ll Need
- Slow cooker (crockpot) – I recommend a 6-quart size so everything cooks evenly and there’s enough space for the chicken and potatoes.
- Mixing bowls – useful for combining seasonings and the Parmesan sauce easily.
- Measuring cups and spoons – to keep your ingredients just right.
- Sharp knife and cutting board – for chopping the potatoes and mincing garlic safely.
- Whisk or spoon – to mix the Parmesan sauce smoothly without lumps.
- Serving spoon or tongs – for easy plating without making a mess.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs or tenders for extra juiciness and flavor.
- Add chopped spinach or kale at the end for some greens and extra nutrients.
- Sprinkle crushed red pepper flakes or cayenne for a spicy kick.
- Mix in cooked bacon or ham bits for a smoky, savory twist.
Crockpot Garlic Parmesan Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 boneless, skinless chicken breasts
- 2 pounds baby potatoes, quartered
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
For the Parmesan Sauce:
- 1 cup grated Parmesan cheese
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 1/4 cup chicken broth
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and assemble. Then, cook it in the crockpot for 5-6 hours on low, or 3-4 hours on high. When it’s done, you’ll have a delicious, hearty meal ready to enjoy with minimal effort.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Wash and quarter the baby potatoes if they aren’t already cut. Place them in the bottom of your crockpot.
2. Season the Potatoes:
In a small bowl, mix together the olive oil, minced garlic, dried parsley, basil, oregano, paprika, salt, and pepper. Toss half of this seasoning mixture with the potatoes to coat them well. This will help infuse flavor as they cook.
3. Add the Chicken:
Place the chicken breasts on top of the seasoned potatoes in the crockpot.
4. Make the Parmesan Sauce:
In another bowl, whisk together the grated Parmesan cheese, mayonnaise (or Greek yogurt), and chicken broth until smooth. Spread this mixture evenly over the chicken breasts.
5. Final Seasoning:
Sprinkle the remaining herb and garlic mixture over the chicken and potatoes for extra flavor.
6. Cook in the Crockpot:
Cover your crockpot and cook on low for 5-6 hours, or on high for 3-4 hours. The chicken should be cooked through, and the potatoes tender when done.
7. Serve and Enjoy:
Once cooked, gently stir the potatoes to coat them with the delicious melted Parmesan sauce. Add extra salt and pepper if needed. Serve immediately, optionally garnished with fresh parsley.
This simple crockpot meal combines juicy garlic Parmesan chicken with soft, flavorful potatoes all in one pot — perfect for a comforting dinner with minimal cleanup. Enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes, but be sure to fully thaw the chicken breasts before adding them to the crockpot. Thaw in the fridge overnight or use the cold water method to speed up thawing. Cooking from frozen can cause uneven cooking.
Can I Substitute Other Types of Potatoes?
Absolutely! Yukon Gold or red potatoes cut into similar-sized chunks work well. Just be sure to adjust cooking time if needed so the potatoes become tender along with the chicken.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or warm them in a pan over low heat until heated through.
Can I Make This Recipe Ahead of Time?
Yes! Assemble everything in the crockpot insert, cover, and refrigerate overnight. When ready to cook, place the insert in the crockpot base and cook as directed, but allow extra time as ingredients will be cold.
