Garlic Parmesan Crockpot Chicken and Potatoes – Easy Slow Cooker Comfort Food Recipe
This Garlic Parmesan Crockpot Chicken and Potatoes recipe is a creamy, savory one-pot wonder! Juicy chicken and tender potatoes simmer in a rich garlic parmesan sauce for hours, creating a comforting meal with minimal effort. Perfect for busy weeknights or cozy weekends.
Equipment
- 6-quart slow cooker
- Mixing bowls
- Whisk or spoon
- Sharp knife
- Cutting board
- Optional: Meat thermometer
Ingredients
- 3–4 boneless chicken breasts or thighs
- 1.5 lbs baby potatoes or Yukon Golds, halved
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried parsley or Italian seasoning
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 4 oz cream cheese (softened)
- ½ cup milk or chicken broth
- Optional: 1 cup shredded mozzarella
- Optional garnish: fresh parsley, lemon wedges
Instructions
- Toss potatoes with olive oil, salt, pepper, and herbs.
- Layer potatoes in the bottom of the slow cooker.
- Place chicken on top of potatoes.
- In a bowl, mix garlic, Parmesan, cream cheese, and milk/broth until smooth.
- Pour sauce over chicken and potatoes.
- Cover and cook on low for 6–7 hours or high for 4 hours.
- Add mozzarella during the last 20 minutes, if using.
- Let rest for 10 minutes before serving. Garnish with parsley or a squeeze of lemon.
Notes
- Use full-fat dairy for a richer sauce.
- Cut potatoes evenly for consistent cooking.
- Don’t lift the lid during cooking—retain moisture.
- Add spinach or kale in the last hour for extra greens.
- Swap chicken for turkey or sausage for variation.
- Make it spicy with red pepper flakes or jalapeños.
- Store leftovers in airtight containers (3–4 days refrigerated, 2 months frozen).
- Reheat with a splash of broth and stir gently to maintain texture