Crockpot Garlic Parmesan Chicken and Potatoes

Introduction

There’s nothing better than a meal that is easy, delicious, and made with simple ingredients. This Crockpot Garlic Parmesan Chicken and Potatoes is a set-it-and-forget-it dinner that’s creamy, cheesy, and packed with garlic butter flavor.

Tender chicken breasts, baby potatoes, and a rich garlic parmesan sauce come together in the slow cooker, making this a perfect family-friendly meal for those nights when you need something hearty and satisfying without a lot of work.

If you love garlic parmesan wings, creamy potatoes, and melt-in-your-mouth chicken, this dish will become a regular in your meal rotation!

Ingredients (in Grams)

For the Chicken & Potatoes:

500g boneless, skinless chicken breasts or thighs
600g baby potatoes (halved if large)
30g unsalted butter, melted
2 tablespoons olive oil
5 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional, for heat)

For the Parmesan Sauce:

250ml heavy cream
80g grated Parmesan cheese
100g shredded mozzarella cheese
1 teaspoon garlic powder
½ teaspoon onion powder

For Garnish (Optional):

2 tablespoons chopped fresh parsley
Extra Parmesan cheese for topping

Instructions

Step 1: Prep the Chicken & Potatoes

Season the chicken with salt, pepper, paprika, and Italian seasoning on both sides.
In a bowl, toss the baby potatoes with melted butter, olive oil, garlic, and red pepper flakes.

Step 2: Assemble in the Crockpot

Place the seasoned chicken breasts at the bottom of the slow cooker.
Spread the garlic butter-coated potatoes around and on top of the chicken.

Step 3: Make the Garlic Parmesan Sauce

In a bowl, whisk together heavy cream, Parmesan cheese, garlic powder, and onion powder.
Pour the sauce evenly over the chicken and potatoes.

Step 4: Slow Cook to Perfection

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and the potatoes are soft.

Step 5: Add the Cheese & Serve

In the last 15 minutes of cooking, sprinkle shredded mozzarella cheese over the chicken and potatoes.
Cover and let the cheese melt into the sauce.
Garnish with fresh parsley and extra Parmesan before serving.

Nutrition Information (Per Serving – Based on 4 Servings)

Calories: 520 kcal
Carbohydrates: 28g
Protein: 42g
Fat: 28g
Fiber: 4g
Sugar: 3g

(Note: Nutrition values may vary based on ingredient choices.)

Tips and Tricks

1. Can I Use Bone-In Chicken?

Yes! Bone-in, skinless chicken thighs or drumsticks work great. Just increase cooking time by 30-45 minutes.

2. Best Potatoes for This Recipe?

Baby potatoes, Yukon Gold, or red potatoes work best since they hold their shape and absorb the sauce well.

3. Want a Thicker Sauce?

After cooking, remove the chicken and potatoes, then stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water to thicken the sauce.

4. How to Store & Reheat?

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze for up to 2 months. Thaw overnight before reheating.
Reheat: Warm in a skillet or microwave with a splash of cream to keep it from drying out.

5. Can I Add Vegetables?

Absolutely! Add carrots, green beans, or spinach in the last hour of cooking for extra nutrition.

Why You’ll Love This Recipe

✅ Effortless one-pot meal
✅ Garlicky, cheesy, and ultra creamy
✅ Perfect for meal prep & leftovers
✅ A hit with kids and adults alike