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Creamy Garlic Parmesan Crockpot Chicken and Potatoes, a delicious and easy dinner, are featured in this image.

Amazing Creamy Garlic Parmesan Crockpot Chicken and Potatoes

This creamy garlic parmesan crockpot chicken and potatoes recipe is a weeknight winner. The slow-cooked chicken and potatoes are bathed in a rich and flavorful sauce, making for a comforting and satisfying meal. Searing the chicken and adding the dairy at the end are key to preventing curdling and achieving the perfect creamy texture.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, freshly grated
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped, for garnish optional

Equipment

  • Large Skillet
  • Crockpot
  • Small bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

  1. In a large skillet, melt butter with olive oil over medium-high heat.
  2. Season chicken breasts with salt, pepper, and Italian seasoning.
  3. Sear chicken breasts for 2-3 minutes per side, until lightly browned.
  4. Place potatoes in the bottom of the crockpot.
  5. Top potatoes with seared chicken breasts.
  6. In a small bowl, whisk together chicken broth and minced garlic. Pour over the chicken and potatoes.
  7. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  8. During the last 30 minutes of cooking, stir in heavy cream and Parmesan cheese. Stir gently to combine.
  9. Cover and continue cooking until cheese is melted and sauce is thickened, about 30 minutes.
  10. Garnish with fresh parsley before serving.

Notes

Searing the chicken is crucial for flavor and texture. Use Yukon Gold potatoes to prevent mushiness. Add the cream and Parmesan cheese during the last 30 minutes of cooking to prevent curdling. If the sauce isn't thickening enough, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the crockpot during the last 15 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.