Introduction

This Crockpot Garlic Parmesan Chicken and Potatoes recipe is the perfect hands-off meal for busy days. Tender chicken breasts and flavorful baby potatoes simmer together in a garlicky, cheesy sauce, making dinner both comforting and easy.

The image shows a close-up view of two pieces of grilled chicken breast with a crispy, golden-brown surface covered in herbs and small bits of cooked garlic, sitting on a white marbled surface. Around the chicken are many pieces of roasted potato wedges, light golden with browned edges, also sprinkled with green parsley leaves, adding freshness to the dish. The texture of the chicken looks tender but well-cooked with visible seasoning, and the potatoes have a soft and crispy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 pound baby potatoes, halved
4 cloves garlic, minced
1 cup chicken broth
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley, chopped, for garnish

Instructions

Step 1: In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, paprika, and Italian seasoning. Brown the chicken on both sides until golden, about 3 minutes per side, then remove from heat.
Step 2: Place the halved baby potatoes in the bottom of the crockpot. Add minced garlic and pour the chicken broth over the potatoes.
Step 3: Place the browned chicken breasts on top of the potatoes. Sprinkle grated Parmesan cheese evenly over the chicken and potatoes.
Step 4: Cover the crockpot and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is cooked through and potatoes are tender.
Step 5: Garnish with freshly chopped parsley before serving. Enjoy your flavorful, cheesy garlic chicken and potatoes!

Tips & Variations

For extra richness, add a splash of heavy cream or a dollop of sour cream before serving.
Swap baby potatoes for red or Yukon gold potatoes, cut into chunks if needed.
Add vegetables like green beans or carrots halfway through cooking for more color and nutrition.
Use shredded mozzarella along with Parmesan for a gooey cheese topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to keep the chicken moist. This dish can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

The image shows a close-up of cooked chicken breasts and roasted potato pieces on a white marbled surface. The chicken breasts have a golden brown color with visible herbs and small bits of seasoning on the surface, giving them a slightly crispy texture. The potatoes are cut into chunks, roasted to a golden yellow with browned edges, and garnished with scattered green herb leaves. The dish looks warm and flavorful with a rustic, home-cooked feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust cooking time slightly if needed, but the crockpot usually handles both cuts similarly.

Do I need to brown the chicken first?

Browning adds extra flavor and a nice color but isn’t necessary. If short on time, you can skip this step and cook the chicken directly in the crockpot.

Crockpot Garlic Parmesan Chicken and Potatoes Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

This Crockpot Garlic Parmesan Chicken and Potatoes recipe is an easy, flavorful one-pot meal perfect for busy weeknights. Tender chicken breasts cook slowly with baby potatoes, garlic, and a savory Parmesan cheese sauce infused with Italian seasoning and paprika. The result is a creamy, comforting dish packed with robust flavors and minimal cleanup.

Author: Nora
Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Chicken and Potatoes

4 boneless, skinless chicken breasts
1 pound baby potatoes, halved

Seasonings and Sauce

4 cloves garlic, minced
1 cup chicken broth
1 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil

Garnish

Fresh parsley, chopped, for garnish

Instructions

Prepare the crockpot. Lightly grease the inside of the crockpot with a little olive oil or non-stick spray to prevent sticking.
Season the chicken. Rub the chicken breasts with olive oil, salt, pepper, Italian seasoning, and paprika ensuring even coverage.
Add garlic and potatoes. Place the halved baby potatoes at the bottom of the crockpot. Scatter the minced garlic over the potatoes.
Layer the chicken. Arrange the seasoned chicken breasts on top of the potatoes and garlic.
Pour chicken broth. Pour 1 cup of chicken broth over the chicken and potatoes to add moisture and flavor during cooking.
Cook low and slow. Cover and cook on low heat for 6-7 hours or on high for 3-4 hours until the chicken is tender and potatoes are cooked through.
Add Parmesan cheese. About 15 minutes before serving, sprinkle the grated Parmesan cheese over the chicken and potatoes. Cover again and let the cheese melt into a creamy sauce.
Garnish and serve. Once cooked, garnish with freshly chopped parsley and serve warm directly from the crockpot.

Notes

You can swap baby potatoes with small red or Yukon gold potatoes if preferred.
If you like a thicker sauce, remove the lid in the last 30 minutes to let some liquid evaporate.
For a spicier kick, add red pepper flakes along with the paprika.
Ensure chicken breasts are evenly sized for uniform cooking.
Leftovers keep well in the fridge and reheat easily in the microwave or stovetop.

Keywords: crockpot chicken, garlic parmesan chicken, slow cooker recipes, chicken and potatoes, easy dinner, comforting meals, one-pot dinner