Easy Crockpot Garlic Parmesan Chicken and Potatoes
Easy, creamy, and comforting crockpot garlic parmesan chicken and potatoes. Better than takeout, this family favorite is ready in just 4 hours. After making this many times, I’ve discovered the trick to perfectly tender chicken and potatoes every time. The golden, crispy chicken skin and creamy garlic parmesan sauce will make your whole house smell amazing. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Coconut Chicken Brothy Rice Recipe for Dinner and Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing.
Why This Easy Crockpot Garlic Parmesan Chicken and Potatoes Is Pure Comfort
- One-pot meal for easy cleanup
- Creamy garlic parmesan sauce that's better than takeout
- Perfectly tender chicken and potatoes every time
- Ready in just 4 hours
What You'll Need for Easy Crockpot Garlic Parmesan Chicken and Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 boneless, skinless chicken breasts
- 2 lbs baby potatoes, halved
- 1/2 cup grated parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- Optional: Fresh parsley, chopped (for garnish)
- Optional: Red pepper flakes (optional)
📝 Ingredient Notes
- Baby potatoes: You can also use Yukon Gold or red potatoes. Just make sure they're cut into similar sizes for even cooking.
🛒 Tools & Equipment I Recommend
- Crockpot — Cooks food evenly and keeps it warm until ready to serve → See on Amazon
- Garlic press — Makes mincing garlic quick and easy → See on Amazon
How to Make Easy Crockpot Garlic Parmesan Chicken and Potatoes
- Step 1: Place chicken breasts in the bottom of the crockpot. Season with salt, pepper, and Italian seasoning.
- Step 2: Add potatoes to the crockpot, arranging them around the chicken.
- Step 3: In a small bowl, mix together minced garlic and olive oil. Pour the mixture over the chicken and potatoes.
- Step 4: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and the potatoes are tender.
- Step 5: Remove the chicken from the crockpot and let it rest for a few minutes. Slice the chicken and serve it over the potatoes. Sprinkle with parmesan cheese and garnish with fresh parsley.
Cook's Tips for Perfect Easy Crockpot Garlic Parmesan Chicken and Potatoes
- Common mistake and fix: Avoid overcrowding the crockpot. If you're using a smaller crockpot, you may need to cook the chicken and potatoes in batches.
- Pro tip: For extra crispy chicken skin, you can sear the chicken breasts in a pan before adding them to the crockpot.
- Pro tip: To make this recipe even creamier, you can stir in a tablespoon of cream cheese or sour cream before serving.
- Pro tip: For a spicy twist, add a pinch of red pepper flakes to the garlic oil mixture.
Storing & Reheating Easy Crockpot Garlic Parmesan Chicken and Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can prepare the chicken and potatoes up to a day ahead of time. Store them in the fridge until ready to cook.
Freezing Easy Crockpot Garlic Parmesan Chicken and Potatoes
Freeze cooked chicken and potatoes in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes, until warmed through. Microwave: Reheat in the microwave for 2-3 minutes, until warmed through. Stir halfway through.
Recipe Notes
- Chef tip: For a thicker sauce, you can mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the crockpot 15 minutes before serving.
- Best substitution: You can substitute the chicken breasts for chicken thighs if you prefer darker meat.
- Make-ahead: This recipe is great for meal prepping. You can portion out the chicken and potatoes into containers and store them in the fridge for up to 4 days.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your chicken is still pink in the middle, it needs to cook longer. If your potatoes are still hard, they need to cook longer as well.
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Easy Crockpot Garlic Parmesan Chicken and Potatoes
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 2 lbs baby potatoes, halved
- 1/2 cup grated parmesan cheese
- 4 cloves garlic, minced
Seasonings
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
Optional Toppings
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional)
Instructions
- Step 1: Place chicken breasts in the bottom of the crockpot. Season with salt, pepper, and Italian seasoning.
- Step 2: Add potatoes to the crockpot, arranging them around the chicken.
- Step 3: In a small bowl, mix together minced garlic and olive oil. Pour the mixture over the chicken and potatoes.
- Step 4: Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and the potatoes are tender.
- Step 5: Remove the chicken from the crockpot and let it rest for a few minutes. Slice the chicken and serve it over the potatoes. Sprinkle with parmesan cheese and garnish with fresh parsley.
Notes
- Chef tip: For a thicker sauce, you can mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the crockpot 15 minutes before serving.
- Best substitution: You can substitute the chicken breasts for chicken thighs if you prefer darker meat.
- Make-ahead: This recipe is great for meal prepping. You can portion out the chicken and potatoes into containers and store them in the fridge for up to 4 days.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your chicken is still pink in the middle, it needs to cook longer. If your potatoes are still hard, they need to cook longer as well.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked chicken and potatoes in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes, until warmed through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, until warmed through. Stir halfway through.
- Make ahead: You can prepare the chicken and potatoes up to a day ahead of time. Store them in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 450
- Protein: 45g
- Fat: 15g
- Carbs: 35g
- Fiber: 4g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crockpot Garlic Parmesan Chicken and Potatoes FAQs
Yes, you can prepare the chicken and potatoes up to a day ahead of time. Store them in the fridge until ready to cook.
Overcooking is the most common reason for dry chicken. Make sure to cook the chicken to an internal temperature of 165°F and not a minute more.
Yes, you can cook the chicken and potatoes in the air fryer at 400°F for 20-25 minutes, flipping halfway through.
You can substitute the parmesan cheese for pecorino Romano cheese or nutritional yeast for a vegan version.
Yes, you can cook the chicken and potatoes in a 375°F oven for 45-60 minutes, or until the chicken is cooked through and the potatoes are tender.
A Warm Final Note
I can’t wait for you to try Easy Crockpot Garlic Parmesan Chicken and Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
