Name: Garlic Parmesan Crockpot Chicken and Potatoes
Prep time: 15 min
Cook time: 240 min
Ingredients: 2.5 lb boneless skinless chicken breasts; 2 lb baby potatoes, halved; 1 tbsp olive oil; 6 cloves garlic, minced; 1.5 tsp salt; 1 tsp black pepper; 1 tsp dried Italian seasoning; 0.5 tsp paprika; 1 cup low-sodium chicken broth; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 2 tbsp unsalted butter, cut into small pieces; 2 tbsp chopped fresh parsley (optional, for serving)

If you like dinners that quietly take care of themselves while you get on with your day, this Garlic Parmesan Crockpot Chicken and Potatoes is one of those recipes you end up making on repeat. It’s simple, uses everyday ingredients, and gives you tender chicken, soft baby potatoes, and a creamy garlic Parmesan sauce without much effort. Nothing fancy, just solid, cozy food that works on a busy weeknight or a slow Sunday.

The idea is straightforward: chicken breasts and baby potatoes go into the crockpot with broth, garlic, and a few pantry spices. A bit later, you finish it with cream and Parmesan to turn the cooking liquid into a sauce that clings to everything. It’s the kind of meal you can serve straight from the slow cooker, maybe with a side of green beans or a simple salad, and everyone’s pretty happy.

Ingredients for this Garlic Parmesan Crockpot Chicken and Potatoes

Here’s exactly what you’ll need to make this Garlic Parmesan Crockpot Chicken and Potatoes at home. Nothing complicated, just a few things working together.

Boneless skinless chicken breasts (2.5 lb) – Easy to use, lean, and they soak up the garlic Parmesan flavor nicely.
Baby potatoes, halved (2 lb) – They cook evenly in the crockpot and get soft and creamy inside. Halving them helps them cook through.
Olive oil (1 tbsp) – Helps the seasonings stick to the chicken and adds a bit of richness.
Garlic, minced (6 cloves) – The heart of the flavor here. It slowly infuses the broth, chicken, and potatoes as everything cooks.
Salt (1.5 tsp) – Brings out all the flavors. You can adjust to taste at the end.
Black pepper (1 tsp) – Adds gentle heat and depth.
Dried Italian seasoning (1 tsp) – A simple way to add a mix of herbs without measuring out several jars.
Paprika (0.5 tsp) – Gives a mild warmth and a little color to the chicken.
Low-sodium chicken broth (1 cup) – The base of the cooking liquid that keeps everything moist and becomes part of the sauce.
Heavy cream (1 cup) – Stirred in at the end to make the sauce silky and comforting.
Freshly grated Parmesan cheese (1 cup) – Melts into the cream and broth to create that classic garlic Parmesan flavor.
Unsalted butter, cut into small pieces (2 tbsp) – Added near the end for extra richness and a smooth finish.
Chopped fresh parsley (2 tbsp, optional) – Sprinkled on top for a bit of color and freshness when serving.

If you’ve got everything on this list, you’re good to go. No extra steps, no surprise ingredients later on.

Instructions

These steps walk you through the Garlic Parmesan Crockpot Chicken and Potatoes from start to finish. You can prep it in about 15 minutes, then let the slow cooker do its thing.

Prep the chicken. Pat the boneless skinless chicken breasts dry with paper towels. This small step helps the seasonings cling to the surface instead of sliding off once they hit the crockpot.
Layer the potatoes. Place the halved baby potatoes in the bottom of the crockpot and spread them into an even layer. They act as a bed for the chicken and soak up the cooking juices.
Mix the seasonings. In a small bowl, combine the salt, black pepper, dried Italian seasoning, and paprika. Stir until everything is evenly mixed. This way the flavor is balanced across all the chicken pieces.
Season the chicken. Drizzle the olive oil over the chicken breasts, then sprinkle the mixed seasonings on both sides. Use your hands to gently rub the spices in so the chicken is coated all over.
Add the chicken to the crockpot. Arrange the seasoned chicken breasts in a single layer on top of the baby potatoes. Try not to stack them so they cook evenly.
Add the garlic. Sprinkle the minced garlic evenly over the chicken and potatoes. As the dish cooks, the garlic softens and spreads its flavor through the broth, chicken, and potatoes.
Pour in the broth. Pour the low-sodium chicken broth around the sides of the crockpot, not directly on top of the chicken. This keeps the seasonings in place while still adding enough liquid for gentle, moist cooking.
Slow cook until tender. Cover the crockpot with the lid and cook on LOW for about 4 hours. The chicken should be fully cooked and the potatoes should be tender when pierced with a fork. If your slow cooker runs hot or cold, you might find it takes a little less or a little more time.
Add the cream. When the chicken and potatoes are done, pour the heavy cream into the crockpot around the chicken. Gently stir the cream into the cooking liquid, trying not to break up the potatoes too much.
Stir in the Parmesan. Add the freshly grated Parmesan cheese to the crockpot. Stir again until the cheese starts to melt into the creamy broth and you can see a thicker, smoother sauce forming.
Add the butter. Dot the top of the chicken and potatoes with the small pieces of unsalted butter. Cover and cook on LOW for another 15 to 20 minutes so the butter melts and the sauce thickens slightly.
Adjust the seasoning. Before serving, taste the sauce. If it needs a bit more flavor, add a pinch of extra salt or black pepper to suit your taste.
Finish and serve. Sprinkle the chopped fresh parsley over the Garlic Parmesan Crockpot Chicken and Potatoes for a fresh, bright touch. Serve warm straight from the crockpot, making sure everyone gets some chicken, potatoes, and a generous spoonful of the garlic Parmesan sauce.

That’s it. Once you’ve done it once, the steps become second nature, and you can almost do the prep on autopilot.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 4 hours 15–20 minutes on LOW
Total time: About 4 hours 30 minutes
Servings: Approximately 6 portions

Nutritional information

The numbers below are an estimate for one serving of Garlic Parmesan Crockpot Chicken and Potatoes when the recipe is divided into six portions.

Calories: 620 kcal
Carbohydrates: 32g
Protein: 48g
Total fat: 32g
Saturated fat: 15g
Sodium: 860mg
Fiber: 3g
Sugar: 3g

If you need to lighten things up a bit, you can serve a smaller portion and balance the plate with extra vegetables on the side, while still enjoying the same main dish.

Frequently asked questions

Can I cook this Garlic Parmesan Crockpot Chicken and Potatoes on HIGH instead of LOW?

You can cook it on HIGH if you’re short on time, but the texture will be a little different. On HIGH, the chicken and potatoes usually finish in about 2 to 2.5 hours. Just keep an eye on the potatoes so they don’t get mushy, and check that the chicken is fully cooked. If you have the time, LOW for about 4 hours gives a more even, gentle result.

Can I use bone-in chicken instead of boneless skinless chicken breasts?

Yes, you can use bone-in pieces, but you’ll need to adjust the cook time. Bone-in chicken generally takes a bit longer in the crockpot. Start checking for doneness around the 4-hour mark on LOW and be prepared to add extra time if needed. Also, make sure the pieces are arranged in a single layer on top of the baby potatoes so they cook evenly in the garlic Parmesan sauce.

How should I store and reheat leftovers?

Let the Garlic Parmesan Crockpot Chicken and Potatoes cool to room temperature, then transfer the chicken, potatoes, and sauce to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm it gently in a covered skillet over low heat, or in the microwave in short bursts, stirring the sauce in between. If the sauce thickens too much, you can loosen it with a small splash of chicken broth or a bit of water while reheating.