Slow Cooker Parmesan Garlic Chicken and Potatoes

Why You’ll Love Slow Cooker Parmesan Garlic Chicken and Potatoes Recipe

This Slow Cooker Parmesan Garlic Chicken and Potatoes is the ultimate fuss-free dinner. Juicy, tender chicken cooks slowly with creamy Parmesan sauce, garlic, and perfectly seasoned potatoes. It’s hearty, comforting, and makes the house smell incredible while it cooks. Just a few minutes of prep and your slow cooker does the rest!

Ingredients

• 2 lbs (900g) boneless, skinless chicken breasts or thighs

• 1 ½ lbs (700g) baby potatoes, halved (or quartered if large)

• 1 cup chicken broth

• 1 cup heavy cream (or half-and-half for lighter)

• ½ cup grated Parmesan cheese (plus extra for topping)

• 4 cloves garlic, minced

• 2 tbsp butter, melted

• 1 tbsp olive oil

• 1 tsp Italian seasoning

• ½ tsp paprika

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• Fresh parsley, chopped (for garnish)

Directions

1. Spray slow cooker insert with non-stick spray or lightly grease with oil.

2. Place potatoes at the bottom of the slow cooker.

3. Season chicken with paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken for 2–3 minutes per side (optional step for extra flavor).

4. Place chicken on top of potatoes.

5. In a bowl, whisk together chicken broth, cream, Parmesan, garlic, butter, and Italian seasoning. Pour evenly over chicken and potatoes.

6. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken is tender and potatoes are cooked through.

7. Garnish with fresh parsley and extra Parmesan before serving.

Servings & Timing

• Servings: 4–6

• Prep Time: 15 minutes

• Cook Time: 6 hours (low) or 3–4 hours (high)

• Total Time: 6–7 hours (hands-off!)

Variations

• Add veggies: Toss in green beans, carrots, or broccoli for a full one-pot meal.

• Make it spicy: Add ½ tsp crushed red pepper flakes.

• Lighter option: Use Greek yogurt instead of heavy cream for a tangy twist.

• Cheesy upgrade: Stir in shredded mozzarella or provolone before serving.

Storage & Reheating

• Store leftovers in an airtight container in the fridge up to 4 days.

• Freeze for up to 2 months (note: cream sauces may slightly change texture).

• Reheat gently on the stovetop or microwave with a splash of broth or cream to restore sauce consistency.

FAQs

Q: Can I use bone-in chicken?
A: Yes, but increase cooking time slightly and check that chicken reaches 165°F (74°C).

Q: Can I skip searing the chicken?
A: Definitely — searing adds flavor, but it’s optional for convenience.

Q: What potatoes work best?
A: Baby gold or red potatoes hold up beautifully in the slow cooker without getting mushy.

Conclusion

This Slow Cooker Parmesan Garlic Chicken and Potatoes is everything you want in a weeknight dinner: creamy, garlicky, comforting, and effortless. With minimal prep and maximum flavor, it’s a dish the whole family will ask for again and again.

Slow Cooker Parmesan Garlic Chicken and Potatoes

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This Slow Cooker Parmesan Garlic Chicken and Potatoes is a hearty, creamy, and flavor-packed dinner made with tender chicken, baby potatoes, and a rich garlic-parmesan sauce. The slow cooker does all the work—just toss in the ingredients and come home to a comforting, family-friendly meal.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 6 hours (low) / 3 hours (high)
• Total Time: 6–6.5 hours
• Yield: Serves 4–6
• Category: Dinner
• Method: Slow Cooker / Crockpot
• Cuisine: American / Comfort Food

Ingredients

• For the Chicken & Potatoes:
• 2 lbs (900g) boneless, skinless chicken breasts (or thighs)
• 1 1/2 lbs baby potatoes, halved (red or gold work best)
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Parmesan Garlic Sauce:
• 4 cloves garlic, minced
• 1 cup heavy cream (or half-and-half)
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tbsp cream cheese (optional, for extra creaminess)
• 1 tbsp butter
• 1 tsp dried parsley (or 1 tbsp fresh, chopped)
• To Finish:
• Extra Parmesan cheese for serving
• Fresh parsley, chopped

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Instructions

• Lightly grease the slow cooker with cooking spray or a drizzle of olive oil.
• Place the chicken and potatoes in the slow cooker. Season with Italian seasoning, paprika, salt, and pepper.
• In a saucepan (or microwave-safe bowl), whisk together garlic, cream, broth, Parmesan, cream cheese, and butter until smooth and slightly thickened.
• Pour the sauce evenly over the chicken and potatoes.
• Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and potatoes are soft.
• Before serving, sprinkle with extra Parmesan and parsley.
• Serve hot with a side of steamed vegetables, a salad, or crusty bread.

Notes

• Use thighs instead of breasts for juicier chicken.
• Add spinach or broccoli florets during the last 30 minutes for a veggie boost.
• If you prefer a thicker sauce, stir in an extra tablespoon of cream cheese or cornstarch slurry near the end.
• Leftovers keep well in the fridge for 3 days and can be reheated gently on the stovetop.