Go Back
–+ servings
Crockpot Garlic Parmesan Chicken served on a plate with herbs and spices

Crockpot Garlic Parmesan Chicken and Potatoes

This easy, creamy one-pot meal combines chicken and baby potatoes in a delicious garlic Parmesan sauce that's slow-cooked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 pound baby potatoes, halved Use similar-size potatoes for even cooking
  • 1 cup chicken broth (low-sodium preferred)
  • 1/2 cup heavy cream Can swap for half-and-half for a lighter sauce
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Method
 

Preparation
  1. Place the halved baby potatoes in an even layer at the bottom of the crockpot.
  2. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Lay the chicken breasts on top of the potatoes.
  3. In a medium bowl, whisk together chicken broth, heavy cream, grated Parmesan, and minced garlic until smooth.
  4. Pour the creamy mixture evenly over the chicken and potatoes.
Cooking
  1. 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.
  2. Use a slotted spoon to remove the chicken and potatoes; set them aside on a serving platter.
  3. Stir the remaining sauce in the crockpot to combine.
  4. Serve the chicken and potatoes topped with the creamy sauce and a sprinkle of fresh parsley.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 900mgFiber: 3gSugar: 2g

Notes

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.

Tried this recipe?

Let us know how it was!