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Garlic Parmesan Crockpot Chicken And Potatoes are shown in a delicious featured image, ready to be served.

Garlic Parmesan Crockpot Chicken and Potatoes Ultimate

This Garlic Parmesan Crockpot Chicken and Potatoes recipe is a comforting and flavorful meal perfect for busy weeknights. It features tender chicken and potatoes in a creamy garlic Parmesan sauce, all cooked in a slow cooker for maximum convenience and flavor.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 2 pounds Yukon Gold or red potatoes, cut into 1-inch chunks
  • 4-6 cloves garlic, minced
  • 1 cup freshly grated Parmesan cheese
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Pepper to taste
  • Optional: Red pepper flakes for a little kick
  • Optional: Fresh parsley for garnish

Equipment

  • Slow cooker
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Mixing bowl
  • Fork

Method
 

  1. Wash and chop the potatoes into 1-inch chunks.
  2. Place the chopped potatoes in the bottom of the slow cooker.
  3. Season the chicken breasts or thighs with salt, pepper, and Italian seasoning.
  4. Place the seasoned chicken on top of the potatoes in the slow cooker.
  5. In a separate bowl, whisk together the minced garlic, Parmesan cheese, heavy cream, and chicken broth.
  6. Pour the garlic Parmesan sauce over the chicken and potatoes in the slow cooker, ensuring everything is well coated.
  7. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable with a fork.
  8. Once the chicken is cooked, use two forks to shred it directly in the slow cooker.
  9. Stir everything together to combine the shredded chicken, potatoes, and sauce.
  10. Serve hot, garnished with fresh parsley or red pepper flakes, if desired.

Notes

Don't overcrowd the slow cooker; arrange ingredients in a single layer. Yukon Gold or red potatoes are best. Avoid lifting the lid too often. Adjust sauce consistency with chicken broth or cornstarch slurry. Leftovers can be stored in the refrigerator for up to 3-4 days. For variations, try adding red pepper flakes, pesto, bacon, cauliflower florets (low-carb), or coconut cream and nutritional yeast (dairy-free).