This recipe combines tender chicken, golden potatoes, and a rich garlic‑Parmesan sauce, all slow‑cooked into a creamy, flavorful dinner that’s low effort but high satisfaction. Great for weeknights when you want comfort without fuss.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breasts, cut into large cubes | About 1.5 lb (≈ 680 g) |
| Potatoes (Yukon Gold or baby potatoes), quartered or halved | 2 lb (≈ 900 g) |
| Garlic cloves, minced | 3‑4 cloves |
| Prepared garlic Parmesan sauce (store‑bought or homemade) | 1 cup (≈ 240 ml) |
| Heavy cream or milk (for thinning) | ½ cup (≈ 120 ml) |
| Mozzarella cheese, shredded | 1½ cups (≈ 150‑170 g) |
| Grated Parmesan cheese | ½ cup (≈ 50‑60 g) |
| Olive oil | 1 Tbsp |
| Salt & black pepper | To taste |
| Paprika & Italian seasoning | About 1 tsp each |
| Fresh parsley, chopped (optional, for garnish) | A few Tbsp |
Instructions
- Lightly grease the inside of a 6‑quart slow cooker with a bit of olive oil or nonstick spray.
- Place the potatoes at the bottom. Drizzle with olive oil. Season with salt, pepper, paprika, and Italian seasoning. Stir so potatoes are evenly coated.
- Scatter the minced garlic over the potatoes.
- Add the cubed chicken on top of the potatoes. Season chicken with a little salt and pepper.
- Mix the garlic Parmesan sauce with the cream (or milk) to thin it slightly; pour that mixture over chicken and potatoes.
- Cover the slow cooker and set to **Low** for about **6 hours**, or **High** for about **3‑4 hours**, until chicken is cooked through (internal temp ~75 °C / 165 °F) and potatoes are tender.
- During the final 20 minutes, sprinkle mozzarella and Parmesan cheeses over top, cover again so cheese melts into creamy topping.
- Once cheese is melted, turn off heat. Let sit for a few minutes, garnish with chopped parsley, then serve warm.
Nutritional Information (Estimated per Serving, serves 6)
| Nutrient | Amount |
|---|---|
| Calories | ≈ 560 kcal |
| Protein | ≈ 58‑60 g |
| Carbohydrates | ≈ 40‑45 g |
| Total Fat | ≈ 15‑20 g |
| Saturated Fat | ≈ 6‑8 g |
| Sodium | Moderate to High (depends on sauce used) |
Tips and Variations
- If you prefer richer flavor, swap part of the sauce for cream cheese or use full‑fat dairy.
- You can use chicken thighs instead of breasts; thighs stay juicier if cooked a little longer.
- For more vegetables, add broccoli, green beans, or mushrooms during the final hour of cooking so they stay tender but not overcooked.
- If the sauce gets too thick, pour in a bit more cream, milk or chicken stock.
- Adjust seasoning to your taste: garlic powder, paprika, or Italian seasoning can be increased or reduced.
Creamy Garlic Parmesan Crockpot Chicken & Potatoes
- Total Time: 6 hrs 10 mins
- Yield: 6 servings
Description
This creamy garlic parmesan crockpot chicken and potatoes recipe is an easy, one-pot comfort food dinner made with tender chicken, golden potatoes, and a rich garlic-Parmesan sauce. Perfect for busy weeknights.
Ingredients
Boneless, skinless chicken breasts – 1.5 lb
Yukon Gold or baby potatoes – 2 lb, quartered
Minced garlic – 3 to 4 cloves
Prepared garlic Parmesan sauce – 1 cup
Heavy cream or milk – 1/2 cup
Shredded mozzarella – 1½ cups
Grated Parmesan – 1/2 cup
Olive oil – 1 Tbsp
Salt and pepper – to taste
Paprika – 1 tsp
Italian seasoning – 1 tsp
Fresh parsley – chopped, optional
Instructions
1. Lightly grease the inside of a 6-quart slow cooker with olive oil.
2. Place the potatoes in the bottom and toss with olive oil, salt, pepper, paprika, and Italian seasoning.
3. Spread the minced garlic evenly over the potatoes.
4. Place chicken on top of the potatoes and season with salt and pepper.
5. Combine garlic Parmesan sauce with cream or milk and pour over chicken and potatoes.
6. Cover and cook on Low for 6 hours or High for 3–4 hours until chicken is fully cooked and potatoes are fork-tender.
7. Add shredded mozzarella and Parmesan during the last 20 minutes of cooking.
8. Cover again to melt the cheese, then turn off heat and let it rest briefly.
9. Garnish with chopped fresh parsley and serve warm.
Notes
Use thighs instead of breasts for a juicier texture.
If sauce thickens too much, add extra cream or broth.
Add vegetables like green beans or broccoli in the last hour.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 58g
- Cholesterol: 110mg
Keywords: Creamy Garlic Parmesan Crockpot Chicken & Potatoes, crockpot chicken recipe, garlic parmesan chicken
Frequently Asked Questions
Can I use frozen chicken?
Yes, though you’ll need to increase cooking time and ensure the chicken reaches a safe internal temperature. Frozen might release more liquid, which could thin the sauce.
What if I don’t have garlic Parmesan sauce?
You can make a simple version using garlic, butter, cream, and Parmesan cheese, or use a creamy Alfredo sauce and stir in extra Parmesan and garlic.
Can I make this in an Instant Pot?
Yes — use the “Slow Cook” function if available, or use pressure cook with caution. If pressure cooking, reduce liquid and cook potatoes first if needed. Then add chicken, cheese, and finish with a quick release.
Conclusion
This Creamy Garlic Parmesan Crockpot Chicken & Potatoes recipe delivers comforting flavors, hearty textures, and minimal effort. With tender chicken, soft potatoes, and a cheesy garlic sauce that feels indulgent, it’s one of those dishes you’ll return to whenever you want ease and satisfaction in a single pot. Gather your ingredients, let the crockpot do its work, and enjoy every creamy, cheesy bite.