Crockpot Garlic Parmesan Chicken and Potatoes for Busy Weeknights
This Crockpot Garlic Parmesan Chicken and Potatoes recipe is the perfect comfort food for busy weeknights. Tender chicken, creamy potatoes, and a rich garlic parmesan sauce cook low and slow in one pot, delivering incredible flavor with minimal effort.
Ingredients
- 1.5–2 lbs boneless skinless chicken thighs or breasts
- 1.5 lbs baby potatoes halved
- 2 tbsp olive oil
- 4 cloves garlic minced
- ½ cup grated Parmesan cheese
- ¾ cup heavy cream or half-and-half
- ½ cup chicken broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Add halved baby potatoes to the bottom of the crockpot.
- Season chicken with salt, pepper, and Italian seasoning. Place on top of potatoes.
- In a bowl, whisk together olive oil, minced garlic, Parmesan, heavy cream, and chicken broth.
- Pour sauce evenly over the chicken and potatoes.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.
- Gently stir before serving. Garnish with fresh parsley if desired.
Notes
- Swap baby potatoes with sweet potatoes for a different flavor.
- Add red pepper flakes for a spicier kick.
- Use half-and-half for a lighter version.
- Stir in fresh spinach during the last 30 minutes for added nutrients.
- Combine mozzarella with Parmesan for extra cheesiness.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.