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Creamy Garlic Parmesan Crockpot Chicken & Potatoes are featured in a delicious and easy slow cooker meal.

Creamy Garlic Parmesan Crockpot Chicken and Potatoes

This Creamy Garlic Parmesan Crockpot Chicken and Potatoes recipe is an easy and flavorful dish perfect for busy weeknights. Tender chicken and potatoes are slow-cooked in a creamy, garlicky Parmesan sauce, creating a comforting and satisfying meal the whole family will enjoy.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 2 pounds Yukon Gold or red potatoes, peeled and cubed
  • 4-6 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Optional: Fresh parsley, chopped, for garnish
  • Optional: 1/4 cup cream cheese

Equipment

  • Crockpot (Slow Cooker)
  • Peeler
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Fork
  • Spoon

Method
 

  1. Peel and cube the potatoes into bite-sized pieces and place them in the bottom of the crockpot.
  2. Season the chicken breasts or thighs generously with salt, pepper, and Italian seasoning.
  3. Place the seasoned chicken on top of the potatoes in the crockpot.
  4. Sprinkle the minced garlic evenly over the chicken and potatoes.
  5. Pour the chicken broth over everything in the crockpot.
  6. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreddable with a fork, and the potatoes are tender.
  7. Pour in the heavy cream and stir gently to combine.
  8. Stir in the grated Parmesan cheese until it's melted and the sauce is smooth and creamy.
  9. Let it all heat through for another 15-20 minutes.
  10. Using two forks, shred the chicken into bite-sized pieces right in the crockpot.
  11. Stir everything together to coat the chicken and potatoes evenly in the creamy sauce.
  12. Taste and adjust seasoning as needed.
  13. Serve hot, garnished with fresh parsley (if using).

Notes

Don't overcrowd the crockpot. Don't lift the lid too often. Adjust the garlic to your liking. Add other vegetables, such as broccoli, carrots, or green beans, during the last hour of cooking. Use light cream cheese or half-and-half instead of heavy cream to reduce the fat content. To thicken the sauce, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the crockpot during the last 30 minutes of cooking. For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce. Add a cup of shredded mozzarella or cheddar cheese along with the Parmesan for an extra cheesy dish. Sprinkle cooked bacon bits over the top before serving for a smoky, salty flavor. Sauté some sliced mushrooms and add them to the crockpot along with the chicken and potatoes. Add a tablespoon of lemon zest to the sauce for a bright, citrusy flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet over medium heat. You can use frozen chicken, but it will increase the cooking time. You can use any type of potato. You can adapt this recipe for the Instant Pot. While you can freeze this recipe, the texture of the potatoes and sauce may change slightly upon thawing.