Slow Cooker Parmesan Garlic Chicken and Potatoes
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.
- 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
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.
