Easy Garlic Parmesan Crockpot Chicken and Potatoes Recipe

Garlic Parmesan Crockpot Chicken and Potatoes is my favorite kind of weeknight magic. You toss a few cozy ingredients in the slow cooker, walk away, and a few hours later your kitchen smells like a rustic bistro. If you are tired of overthinking dinner, this one is for you. The best part is that the sauce turns silky, the chicken stays juicy, and the potatoes soak up every drop. I make this on days when I want comfort without babysitting a skillet. If you are new here, get ready, because this is a keeper.

Ingredients For Garlic Parmesan Chicken & Potatoes

Here is everything I use when making the Easy Garlic Parmesan Crockpot Chicken and Potatoes Recipe. I keep it simple so the flavors shine. If you are feeding more than four, go ahead and scale up. The sauce is generous and forgiving.

• 2 pounds chicken thighs, boneless and skinless, trimmed
• 1.5 pounds baby gold or red potatoes, halved if large
• 1 small yellow onion, sliced thin
• 5 to 6 cloves garlic, finely minced
• 3 tablespoons unsalted butter, melted
• 1 cup low sodium chicken broth
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika or smoked paprika
• 1/2 cup heavy cream or half and half
• 3/4 cup freshly grated Parmesan cheese, plus extra for serving
• 2 tablespoons chopped fresh parsley or chives for garnish
• Optional: a squeeze of lemon to brighten at the end

If you want to stretch the meal, add extra potatoes or toss in carrots in the last 2 hours. If your pantry is low, swap Italian seasoning for a mix of dried basil and oregano. This Easy Garlic Parmesan Crockpot Chicken and Potatoes Recipe works hard even with minimal ingredients, which is why I rely on it so often.
Need more ideas for lazy night dinners? Check out these cheap and easy crockpot dinners for more set-it-and-forget-it comfort.

How To Make Garlic Parmesan Chicken & Potatoes

I love how hands off this is. You can prep in five minutes, then the slow cooker does the heavy lifting. The sauce finishes creamy and rich without being heavy, and the chicken basically falls apart with a fork. Here is how I cook the Easy Garlic Parmesan Crockpot Chicken and Potatoes Recipe on repeat.

Quick Prep

1. Stir the melted butter, minced garlic, broth, Italian seasoning, salt, pepper, and paprika in a bowl.
2. Scatter potatoes and onions in the bottom of the slow cooker. Pour half the garlic-broth mixture over the top.
3. Nestle the chicken thighs on top. Pour the remaining garlic-broth mixture over the chicken.

Set And Go

1. Cover and cook on High for 3 to 4 hours or on Low for 5 to 6 hours. Slow cookers vary, so start checking sooner if yours runs hot.
2. When the chicken is tender and the potatoes are soft, switch to Warm.

Finish Creamy

1. Stir in the cream. Sprinkle in the Parmesan a little at a time, stirring between additions so it melts smoothly.
2. Taste and adjust salt. Add a squeeze of lemon if you want more brightness.
3. Garnish with fresh parsley. Serve straight from the crock with crusty bread or over a bed of rice.

I made this after work, and my husband kept asking what smelled so good. The potatoes were buttery and the chicken was so tender. We scraped the crock clean. This one is going in our rotation for sure.

Leftovers make the best next-day lunch. Shred the chicken and roll it into warm tortillas with a handful of lettuce and extra Parmesan, or turn it into quick wraps like these cheesy garlic chicken wraps. If you prefer your sauce thicker, leave the lid off for the last 20 minutes to let steam escape, or whisk in a teaspoon of cornstarch slurry before adding the cream.
Tip for extra flavor: brown the chicken in a skillet for 2 minutes per side before adding to the slow cooker. It is not required, but that light sear adds a lot of savory notes.

What Cut Of Chicken To Use

I almost always choose boneless skinless chicken thighs for the Easy Garlic Parmesan Crockpot Chicken and Potatoes Recipe. Thighs stay juicy during long, slow cooking and they do not dry out while the potatoes finish. That said, you can absolutely use breasts if that is what you have. Just keep an eye on the clock so they do not overcook.

Bone-in vs boneless

Bone-in thighs make a slightly richer broth, and they are fantastic if you do not mind pulling the bones before serving. Boneless is easier for weeknights and shredding. If using chicken breasts, cook on Low and start checking at the 3.5 hour mark.

You want the internal temperature to reach 165 degrees F, and then stop. Dry chicken is no one’s happy dinner.

Frozen chicken can work, but I recommend thawing first for even cooking. For safer results, thaw in the fridge overnight. If you cook from frozen, add 30 to 45 minutes and confirm temp with a reliable thermometer.
Seasoning note: if your Parmesan is very salty, reduce the added salt slightly at the start. You can always add more at the end.

What Type Of Potatoes To Use

Short answer, use what you like. My go-to is baby gold potatoes because they are naturally buttery and hold their shape. Red potatoes are great too, especially if you like a creamier bite. Waxy potatoes perform best in a slow cooker because they do not fall apart.

If you only have russets, peel them and cut into large chunks, about 1.5 inches, and try not to cook too long on High. Russets are starchy and can get mealy if overdone. Whatever you use, keep the sizes as even as you can so everything finishes at the same time.

Want to double down on comfort carbs for a game day spread? Save this tasty side idea for later: cheesy ranch potatoes with smoked sausage. It pairs perfectly with garlic chicken.
If you love crispy edges, you can broil the cooked potatoes for 2 to 3 minutes after they come out of the crock. Toss them with a spoonful of the sauce so they do not dry out, then pop them under the broiler and watch closely.

What Type Of Parmesan Cheese To Use

Parmesan is the heart of the sauce, so its quality really shows. A wedge of real Parmesan, freshly grated, melts beautifully and tastes clean and nutty. Pre-grated from the refrigerated section is fine in a pinch. The dry shaker bottle tends to stay grainy and can make the sauce sandy, so I do not recommend it here.

Freshly grated vs pre-grated

Freshly grated Parmesan melts smoother because it does not contain anti-caking powders. If you only have pre-grated, add it slowly and stir continuously. Heat on Warm, not on High, when adding cheese. If it still looks stringy, whisk in a splash of warm cream to loosen it, then keep stirring until glossy.
One more tip from my many rounds of testing this recipe: do not dump the cheese in at the beginning. Give the chicken time to cook, then stir in cream and cheese at the end so it stays silky and does not separate.

Common Questions (FAQ)

Dinner You Can Put On Repeat

This Easy Garlic Parmesan Crockpot Chicken and Potatoes Recipe checks every box for busy nights. It is simple, cozy, and family friendly, and the leftovers hardly last a day in my fridge. If you want to explore more versions and compare notes, I love how this Crockpot Garlic Parmesan Chicken and Potatoes breaks down timing, this Crockpot Garlic Parmesan Chicken And Potatoes adds video guidance, and this slow cooker garlic Parmesan chicken and potatoes offers another tasty spin. I hope this becomes your new easy go-to. Grab your crockpot, toss everything in, and enjoy the kind of dinner that makes your kitchen smell like a hug.

PS: If you love chicken dinners with big flavor, you might also like these fast favorites for later in the week, such as my quick skillet fajita night with air fryer chicken fajitas or a hearty bake like the best chicken fajita casserole. But first, make this, and tell me how it goes.

Easy Garlic Parmesan Crockpot Chicken and Potatoes

A comforting and easy weeknight dish where juicy chicken thighs and tender potatoes are slow-cooked in a creamy garlic Parmesan sauce.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 5 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 650

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pounds chicken thighs, boneless and skinless, trimmed Thighs stay juicy during cooking.
• 1.5 pounds baby gold or red potatoes, halved if large Waxy potatoes work best in a slow cooker.
• 1 small yellow onion, sliced thin
• 5 to 6 cloves garlic, finely minced
• 3 tablespoons unsalted butter, melted
• 1 cup low sodium chicken broth
• 1 teaspoon Italian seasoning Can substitute with dried basil and oregano.
• 1 teaspoon kosher salt, plus more to taste Adjust based on Parmesan saltiness.
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika or smoked paprika
• 1/2 cup heavy cream or half and half
• 3/4 cup freshly grated Parmesan cheese, plus extra for serving Use a wedge of real Parmesan for best flavor.
• 2 tablespoons chopped fresh parsley or chives for garnish
• 1 squeeze of lemon (optional) For brightness at the end.

Method

 

Preparation

1. Stir the melted butter, minced garlic, broth, Italian seasoning, salt, pepper, and paprika in a bowl.
2. Scatter potatoes and onions in the bottom of the slow cooker. Pour half the garlic-broth mixture over the top.
3. Nestle the chicken thighs on top. Pour the remaining garlic-broth mixture over the chicken.

Cooking

1. Cover and cook on High for 3 to 4 hours or on Low for 5 to 6 hours. Slow cookers vary, so start checking sooner if yours runs hot.
2. When the chicken is tender and the potatoes are soft, switch to Warm.

Finishing Touches

1. Stir in the cream. Sprinkle in the Parmesan a little at a time, stirring between additions so it melts smoothly.
2. Taste and adjust salt. Add a squeeze of lemon if desired.
3. Garnish with fresh parsley. Serve straight from the crock with crusty bread or over a bed of rice.

Notes

Leftovers can be shredded and used in warm tortillas or wraps. To thicken the sauce, leave the lid off for the last 20 minutes, or whisk in cornstarch slurry before adding cream. For extra flavor, consider browning the chicken before slow cooking.

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