Garlic Parmesan Crockpot Chicken and Potatoes
A savory slow cooker meal combining juicy chicken, buttery potatoes, and creamy garlic-Parmesan sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts Lean protein that stays tender in the slow cooker.
- 1 lb Baby potatoes, halved Hold shape and become creamy inside.
- 1 cup Chicken broth Creates moisture and carries flavor into the meat and potatoes.
- 1/2 cup Grated parmesan cheese Salty umami that thickens the sauce slightly.
- 3 cloves Garlic, minced The star aroma that infuses the whole pot.
- 1 tbsp Italian seasoning Layered herbs to round out the savory profile.
- 1 tsp Salt Essential seasoning from start to finish.
- 1 tsp Black pepper Essential seasoning from start to finish.
- 1/4 tsp Red pepper flakes (optional) A gentle kick to balance richness.
- 1 tbsp Olive oil Helps the seasoning cling and enriches the sauce.
- 1/4 cup Fresh parsley (optional) Bright, fresh finish for color and lift.
Instructions
Preparation
- Lightly grease the crockpot insert to prevent sticking.
- In a bowl, mix olive oil, Italian seasoning, salt, black pepper, and red pepper flakes. Toss chicken to coat.
- Add halved baby potatoes to the slow cooker. Pour in chicken broth and half of the minced garlic. Stir to distribute.
- Nestle seasoned chicken breasts on top of the potatoes in a single layer.
Cooking
- Cover and cook on High for 3.5 to 4.5 hours or on Low for 6 to 7 hours, until chicken is 165°F and potatoes are fork-tender.
- Sprinkle grated parmesan and remaining garlic over the chicken and potatoes. Cover and cook for 10 to 15 minutes.
- Taste the sauce; add a pinch of salt or pepper if needed. Let rest for 5 minutes.
- Top with chopped fresh parsley and spoon the garlicky parmesan sauce over each portion.
Notes
For extra richness, stir in a tablespoon of olive oil at the end. If you want thicker sauce, mash a few potato pieces into the broth just before serving.