Description
This Garlic Parmesan Crockpot Chicken and Potatoes recipe is the ultimate comfort food! Tender chicken and buttery potatoes are slow-cooked in a creamy garlic-Parmesan sauce for a dinner that’s rich, cozy, and practically effortless. Perfect for busy weeknights or Sunday family meals.
Ingredients
4–6 boneless, skinless chicken breasts (or thighs for extra juiciness)
1.5 pounds potatoes, quartered (Russet, Yukon Gold, or sweet potatoes)
5–6 garlic cloves, minced (or jarred garlic for convenience)
1/2 cup grated Parmesan cheese (fresh or pre-grated)
1/3 cup melted butter (salted or unsalted)
1 teaspoon dried Italian seasoning (or a mix of oregano, basil, rosemary)
Salt and pepper, to taste
Optional: Chopped fresh parsley for garnish
Instructions
Grease the inside of your Crockpot with butter or cooking spray.
Layer the quartered potatoes on the bottom of the slow cooker.
Place the chicken breasts or thighs on top of the potatoes.
In a small bowl, combine melted butter, minced garlic, Italian seasoning, and half of the Parmesan cheese.
Pour the mixture evenly over the chicken and potatoes.
Sprinkle the remaining Parmesan cheese on top.
Cover and cook on LOW for 6–7 hours or HIGH for 4 hours, until chicken and potatoes are tender.
Garnish with parsley before serving and spoon the buttery sauce over each portion.
Notes
Use chicken thighs for juicier, more flavorful results.
Don’t lift the lid too often — it releases steam and slows cooking.
If your sauce looks too thin, remove the lid during the last 15 minutes to thicken slightly.
Leftovers store well in the fridge for up to 3 days and reheat beautifully.
- Prep Time: 10 minutes
- Cook Time: 6 hours (LOW)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approx. 1/6 of recipe)
- Calories: 435 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg