Garlic Parmesan Crockpot Chicken and Potatoes – Creamy, Savory & Set-It-and-Forget-It
This Garlic Parmesan Crockpot Chicken and Potatoes is the ultimate one-pot comfort meal! Juicy chicken and tender baby potatoes slow-cook in a rich garlic parmesan sauce that’s creamy, savory, and packed with flavor. Perfect for busy weeknights, cozy weekends, or meal prep—just set it and let your slow cooker do the work!
Equipment
- Crockpot / Slow Cooker
- Mixing bowl
- Knife and cutting board
- Measuring Cups and Spoons
- Optional: broiler-safe dish
Ingredients
- 2 lbs boneless skinless chicken breasts or thighs
- 1.5 lbs baby potatoes, halved
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional: ½ cup shredded mozzarella
- Optional garnish: chopped parsley, extra Parmesan
Instructions
- Prep IngredientsRinse and halve baby potatoes.Season chicken with salt, pepper, and herbs.
- Make SauceIn a bowl, mix cream, Parmesan, garlic, thyme, basil, oregano, and mozzarella (if using).
- Layer in CrockpotAdd potatoes to the bottom.Place chicken on top.Pour sauce evenly over everything.
- CookCover and cook on low for 6–7 hours or high for 3–4 hours.Stir halfway through for even coating.
- Optional BroilTransfer to a broiler-safe dish and broil for 3–5 minutes for a golden top.
- ServeGarnish with parsley and extra Parmesan. Pair with crusty bread or salad.
Notes
- Substitutions: Use russet or Yukon Gold potatoes, coconut cream for dairy-free, or turkey/pork instead of chicken.
- Make Ahead: Assemble ingredients the night before and refrigerate.
- Storage: Refrigerate up to 4 days or freeze in portions.
- Reheat: Microwave with a splash of broth or warm in oven at 350°F.