Get ready for the easiest, most flavorful all-in-one dinner you’ll make all week. This recipe for Crockpot Garlic Parmesan Chicken and Potatoes is the definition of comfort food perfection. Tender, juicy chicken breasts and creamy baby potatoes are slow-cooked to perfection in a savory broth infused with garlic, Italian herbs, and salty Parmesan cheese. It’s a true “set it and forget it” meal that requires minimal prep work but delivers a hearty, delicious dinner that the whole family will love.
Table of Contents
Why This is the Perfect Slow Cooker Meal
This recipe is a weeknight dinner game-changer. Here’s why you’ll love it:
- All-in-One Dinner: Your main course and your side dish cook together in one pot, which means less work and less cleanup.
- Incredibly Easy: The prep work takes just a few minutes. After that, the slow cooker does all the work for you.
- Packed with Flavor: The chicken and potatoes become infused with the delicious garlic Parmesan sauce as they cook, making every bite savory and delicious.
- Tender and Juicy Results: Slow cooking ensures the chicken is perfectly tender and juicy, and the potatoes are creamy and soft.
Your Simple Ingredient Checklist
This recipe uses a handful of simple, flavorful ingredients.
The Ingredient Lineup:
- 4 boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 1 cup chicken broth
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for a little heat)
- Fresh parsley, for garnish (optional)
Step-by-Step Slow Cooker Instructions
Get ready for the easiest dinner ever.
Part 1: Prepare the Ingredients
- Prep the Veggies: Wash the baby potatoes and slice them in half. Mince the garlic cloves.
- Season the Chicken: Place the chicken breasts in a bowl. Drizzle with the olive oil and sprinkle with the Italian seasoning, salt, black pepper, and optional red pepper flakes. Use your hands to rub the seasonings all over the chicken until it’s evenly coated.
Part 2: Layer the Crockpot
- Potatoes First: Arrange the halved baby potatoes in an even layer across the bottom of your slow cooker.
- Add the Chicken: Place the seasoned chicken breasts on top of the layer of potatoes.
- Pour the Broth: Pour the chicken broth over the chicken and potatoes.
- Add the Toppings: Sprinkle the minced garlic and the grated Parmesan cheese evenly over the top of the chicken.
Part 3: Cook and Serve
- Slow Cook: Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The dish is done when the chicken is cooked through (internal temperature reaches 165°F or 75°C) and the potatoes are tender enough to be easily pierced with a fork.
- Garnish and Serve: Carefully remove the chicken and potatoes from the crockpot. You can serve them as is, or spoon some of the delicious broth from the bottom of the crockpot over the top. Garnish with fresh chopped parsley if desired, and enjoy!
Frequently Asked Questions (FAQ)
1. Can I use chicken thighs instead of breasts for this recipe? Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe. They have a bit more fat, which keeps them very moist and tender during the long cooking time. You can follow the recipe exactly as written, using an equal weight of chicken thighs.
2. Can I add other vegetables to this dish? Yes, this is a very versatile recipe. You can add other hearty vegetables to the bottom of the crockpot along with the potatoes. Baby carrots, chopped celery, or green beans (added in the last hour of cooking so they don’t get too soft) are all excellent additions.
3. How do I prevent my chicken from getting dry in the slow cooker? The key to moist chicken in the slow cooker is not to overcook it. Every slow cooker is different, so it’s a good idea to check the chicken with a meat thermometer about an hour before the recipe’s end time. Once the chicken reaches an internal temperature of 165°F (75°C), it’s done. Cooking on the LOW setting is also a great way to ensure more tender results.
4. Can I make this if I don’t have a crockpot? Yes, you can make a similar version in the oven. In a large Dutch oven or oven-safe pot, sear the seasoned chicken breasts in olive oil on the stovetop. Remove the chicken, then add the potatoes and broth. Place the chicken back on top, sprinkle with garlic and Parmesan, cover, and bake in a preheated oven at 375°F (190°C) for 45-60 minutes, or until the chicken is cooked through and the potatoes are tender.
Crockpot Garlic Parmesan Chicken and Potatoes
Equipment
- Slow cooker (Crockpot)
- Mixing bowl for seasoning chicken
- Tongs or spoon for serving
- Meat thermometer to check chicken doneness
Ingredients
- 4 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes, halved
- 1 cup chicken broth
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- Fresh parsley, for garnish (optional)
Instructions
- Wash and halve the baby potatoes. Mince garlic cloves. Place chicken breasts in a bowl, drizzle with olive oil, and season with Italian seasoning, salt, pepper, and red pepper flakes if using. Rub seasoning evenly over chicken.
- Layer the potatoes evenly on the bottom of the slow cooker. Place seasoned chicken breasts on top. Pour chicken broth over the chicken and potatoes. Sprinkle garlic and Parmesan evenly over everything.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken is cooked through (165°F) and potatoes are fork-tender.
- Carefully remove chicken and potatoes. Spoon some broth over top if desired. Garnish with fresh parsley and serve hot.