introduction
This Crockpot Garlic Parmesan Chicken and Potatoes is an easy, creamy one-pot meal you can set and forget. If you like creamy garlic chicken, try the garlic parmesan crockpot chicken recipe for another simple dinner idea.
why make this recipe
- It is very easy to cook.
- The crockpot does the work for you.
- The sauce is creamy and full of garlic and Parmesan.
- You get protein and potatoes in one dish.
how to make Crockpot Garlic Parmesan Chicken and Potatoes
Place the potatoes and chicken in the crockpot and pour the creamy sauce over them. Cook slowly until the chicken is done and the potatoes are tender. For a spicier twist or different seasonings, you can see a related Cajun-style approach in the Cajun Chicken and Creamy Garlic Parmesan method.
Ingredients :
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 cup chicken broth (low-sodium preferred)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Directions :
- Place the halved baby potatoes in an even layer at the bottom of the crockpot.
- Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Lay the chicken breasts on top of the potatoes.
- In a medium bowl, whisk together chicken broth, heavy cream, grated Parmesan, and minced garlic until smooth.
- Pour the creamy mixture evenly over the chicken and potatoes.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and the potatoes are soft.
- Use a slotted spoon to remove the chicken and potatoes; set them aside on a serving platter.
- Stir the remaining sauce in the crockpot to combine.
- Serve the chicken and potatoes topped with the creamy sauce and a sprinkle of fresh parsley.
how to serve Crockpot Garlic Parmesan Chicken and Potatoes
- Serve hot with the sauce spooned over the chicken and potatoes.
- Add a side salad or steamed green beans for color and freshness.
- A slice of crusty bread goes well to soak up the sauce.
how to store Crockpot Garlic Parmesan Chicken and Potatoes
- Cool to room temperature before storing.
- Keep in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
- Reheat gently on low heat or in the microwave until warmed through.
tips to make Crockpot Garlic Parmesan Chicken and Potatoes
- Use similar-size baby potatoes so they cook evenly.
- Do not lift the lid while cooking; this keeps heat and time steady.
- Taste and add a bit more salt or pepper at the end if needed.
- For a thicker sauce, remove the lid and cook on high for 10–15 minutes at the end.
variation (if any)
- Add sliced mushrooms for extra flavor.
- Swap half-and-half for heavy cream for a lighter sauce.
- Add a pinch of red pepper flakes for a little heat.
- Use boneless skinless thighs instead of breasts for a juicier result.
FAQs
Q: Can I use frozen chicken breasts?
A: You can, but cook time will increase. It is best to thaw first for even cooking.
Q: Can I use russet potatoes instead of baby potatoes?
A: Yes, but cut them into small, even pieces so they cook at the same time as the chicken.
Q: Do I need to brown the chicken first?
A: No. Browning adds flavor, but it is not needed. The crockpot will make the chicken tender.
Q: Can I make this in an oven instead of a crockpot?
A: Yes. Bake at 350°F (175°C) in a covered dish for about 45–60 minutes, until chicken and potatoes are done.
Q: How can I make the sauce thicker?
A: Remove the lid and cook on high for 10–15 minutes, or stir in a small slurry of cornstarch and water and heat until thick.
Crockpot Garlic Parmesan Chicken and Potatoes
Ingredients
Method
- Place the halved baby potatoes in an even layer at the bottom of the crockpot.
- Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Lay the chicken breasts on top of the potatoes.
- In a medium bowl, whisk together chicken broth, heavy cream, grated Parmesan, and minced garlic until smooth.
- Pour the creamy mixture evenly over the chicken and potatoes.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and the potatoes are soft.
- Use a slotted spoon to remove the chicken and potatoes; set them aside on a serving platter.
- Stir the remaining sauce in the crockpot to combine.
- Serve the chicken and potatoes topped with the creamy sauce and a sprinkle of fresh parsley.
