10-minute prep, set-and-forget slow cooker, creamy garlic-Parmesan sauce, tender chicken, and buttery potatoes for busy weeknights.
Toss everything in the crockpot and come back to silky, herby sauce over fall-apart chicken and perfectly soft potatoes.
Why You’ll Love It
- Hands-off comfort: Real Home Comfort Food with slow-cooked flavor and almost no effort—perfect for What To Do For Dinner Tonight.
- Family-friendly, game-day ready: Crowd-pleasing garlic + Parmesan works for Football Meals Sunday and picky eaters.
- All-in-one: Protein + starch in one pot → ideal for Crockpot Recipes With Potatoes and Simple Dinners With Chicken.
- Flexible: Works with breasts or thighs, mini or standard crocks; finish creamy or broiled “baked” for golden cheese.
- More cozy mains: Try our Crockpot Beef Stew ›, Chipotle Pot Roast Tacos › , and date-night White Pesto “Marry Me” Chicken .
Ingredients — notes only
Chicken: 1½ lb boneless skinless thighs (juiciest) or breasts (leaner).
Potatoes: 1½–2 lb baby golds, halved (hold shape, buttery).
Garlic & herbs: Fresh garlic + Italian seasoning + paprika = savory base.
Creamy sauce: Chicken broth + cream cheese + heavy cream + Parmesan; starch from potatoes helps thicken.
Finishers: Extra Parmesan, parsley/chives, lemon squeeze, black pepper.
Optional veg: Frozen peas or spinach stirred in at the end.
Step-by-Step (6–8 steps)
- Layer (2 min): Add potatoes to a 6-qt crock. Top with chicken.
- Season (1 min): Sprinkle 1 tsp kosher salt, ½ tsp pepper, 1½ tsp Italian seasoning, ½ tsp paprika over chicken & potatoes.
- Sauce base (2 min): Whisk 1 cup low-sodium chicken broth with 4 oz cream cheese (cubed) and 6 cloves minced garlic; pour over.
- Cook: LOW 4–5 hrs (best texture) or HIGH 2–3 hrs, until potatoes are tender and chicken is 165°F.
- Finish creamy (3 min): Stir in 1 cup heavy cream and ¾ cup freshly grated Parmesan. Cook 10–15 min on LOW just to melt/thicken.
- Adjust: If you want it thicker, stir in a slurry (2 Tbsp cornstarch + 2 Tbsp water) and cook 5–10 min.
- Brighten & serve: Add a squeeze of lemon, black pepper, and herbs. Top with remaining ¼ cup Parmesan and crispy bacon (optional).
- “Baked” finish (optional): Transfer to a broiler-safe dish, top with cheese, broil 2–3 min for golden spots → hits that Baked Garlic Parmesan Chicken And Potatoes Crockpot vibe.
Pro Tips
- Don’t overcook breasts. Pull at 160–162°F; carryover brings to 165°F.
- Grate Parmesan fresh. Pre-shredded won’t melt as smoothly.
- Waxy potatoes win. Baby yukon/golds stay creamy, not mealy.
- Salt at the end if needed. Parmesan is salty; taste before finishing.
- Mini Crock Pot Recipes: Use a 2–3 qt crock + halve the recipe; timing stays similar, check 20–30 min earlier.
Variations
- Garlic Parmesan Chicken Crockpot (no cream): Skip cream; add ½ cup milk + extra ¼ cup broth for lighter sauce.
- Ranch-Parmesan: Add 1 Tbsp dry ranch seasoning in Step 2.
- Tuscan: Stir in ½ cup sun-dried tomatoes + 2 cups baby spinach at the end.
- Crispy topping: Sprinkle panko + Parmesan and broil (oven finish).
- Gluten-free: Recipe is naturally GF; confirm broth & seasonings.
How to Serve
- Bowls with extra parm & parsley; add a bright salad or roasted broccoli.
- Pile into toasted hoagie rolls for cheesy Football Meals Sunday sandwiches.
- Spoon over buttered noodles or cauliflower mash for extra saucy nights.
Make Ahead & Storage
- Prep ahead: Load crock insert (without dairy). Cover and refrigerate up to 24 hrs; add dairy in the last 15–20 min of cooking.
- Fridge: 3–4 days, airtight.
- Reheat: Low heat on stovetop with a splash of broth/milk until silky.
- Freeze: Best not to (cream + potatoes can turn grainy). Freeze chicken + sauce only; add fresh potatoes next time.
FAQs
Can I use frozen chicken? Thaw first for food safety and even cooking.
Potatoes not tender? Your crock runs cool; cook 30–60 min longer or cut potatoes smaller.
Swap for half-and-half? Yes; sauce will be slightly lighter—use the cornstarch slurry if needed.
Instant Pot? See Alternate Methods in the recipe card; 6–8 minutes pressure + quick release.
Simple Nutrition (per 6 servings, estimate)*
| Calories | Protein | Carbs | Fat | Sodium |
|---|---|---|---|---|
| ~505 | ~33g | ~30g | ~28g | ~780mg |
| Estimates only; calculate with your specific brands. |
Garlic Parmesan Crockpot Chicken and Potatoes
Creamy garlic-Parmesan slow cooker chicken with buttery potatoes—10 minutes of prep, then the crockpot does the work. Family-friendly, game-day ready, and weeknight easy.
Ingredients
- 1½ lb boneless skinless chicken thighs or breasts, cut in large chunks
- 1½–2 lb baby gold potatoes, halved
- 6 cloves garlic, minced
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1½ tsp Italian seasoning
- ½ tsp paprika (optional)
- 1 cup low-sodium chicken broth
- 4 oz cream cheese, cubed
- 1 cup heavy cream or half-and-half
- 1 cup freshly grated Parmesan cheese, divided (¾ cup in sauce, ¼ cup to finish)
- 2 Tbsp fresh parsley or chives, chopped
- 2 Tbsp cornstarch mixed with 2 Tbsp water (optional thickener)
- lemon wedge, red pepper flakes, or cooked bacon crumbles (optional garnish)
Equipment
- 6-quart slow cooker
- whisk
- mixing bowl
- measuring cups and spoons
- spatula or tongs
- knife and cutting board
Method
- Add potatoes to a 6-quart slow cooker. Top with chicken pieces. Season with salt, pepper, Italian seasoning, and paprika if using.
- Whisk together chicken broth, cream cheese, and minced garlic until smooth. Pour mixture over chicken and potatoes.
- Cover and cook on LOW for 4–5 hours (or HIGH for 2–3 hours), until potatoes are tender and chicken reaches 165°F.
- Stir in heavy cream and ¾ cup Parmesan. Cook an additional 10–15 minutes on LOW until sauce melts and thickens.
- If sauce is too thin, stir in optional cornstarch slurry and cook 5–10 more minutes until glossy and creamy.
- Top with remaining Parmesan, herbs, lemon squeeze, and bacon if desired. Taste and adjust seasoning before serving.
Nutrition
Calories: 505kcalCarbohydrates: 30gProtein: 33gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 780mgPotassium: 950mgFiber: 2gSugar: 3gVitamin A: 900IUVitamin C: 10mgCalcium: 280mgIron: 1.8mg
Notes
Mini Crock Pot Recipes: Halve everything for a 2–3 qt crock; check doneness 30 minutes earlier. For a baked finish, transfer to a broiler-safe dish, top with Parmesan and panko, and broil 2–3 minutes. Add veggies like peas or spinach during the final 2–3 minutes for color and nutrition. Internal links: Crockpot Beef Stew, Crockpot Chipotle Pot Roast Tacos, White Pesto “Marry Me” Chicken.
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