This dish is the perfect combination of convenience and flavor. The slow cooker does all the work while you enjoy juicy chicken and buttery potatoes infused with garlic, herbs, and parmesan cheese. With minimal prep and a restaurant-quality result, this recipe is great for family dinners, meal prep, or entertaining guests with minimal stress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Baby potatoes (halved)
Olive oil or melted butter
Garlic (minced)
Chicken broth
Heavy cream or half-and-half
Grated parmesan cheese
Italian seasoning
Dried parsley
Salt and black pepper to taste
Fresh parsley (for garnish)
Directions
Lightly grease your slow cooker with cooking spray or a small amount of olive oil.
Arrange the halved baby potatoes in the bottom of the slow cooker.
Place the chicken breasts or thighs on top of the potatoes.
In a small bowl, whisk together olive oil (or melted butter), minced garlic, chicken broth, heavy cream, parmesan cheese, Italian seasoning, parsley, salt, and pepper.
Pour the garlic parmesan mixture evenly over the chicken and potatoes.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked, and the potatoes are fork-tender.
Stir gently to coat everything in the creamy sauce.
Garnish with additional parmesan cheese and fresh parsley before serving.
Servings and timing
Serves: 4–6 Prep time: 10 minutes Cook time: 6–7 hours on low or 3–4 hours on high Total time: approximately 6.5 hours
Variations
Add vegetables: Include broccoli, green beans, or spinach during the last hour of cooking for extra color and nutrition.
Spicy version: Add crushed red pepper flakes for a little kick.
Lighter version: Use half-and-half instead of heavy cream or substitute Greek yogurt for part of the cream.
Cheesy upgrade: Mix in shredded mozzarella or provolone for an even creamier texture.
Herb lovers: Use fresh herbs like thyme or rosemary for an aromatic twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in the microwave for 1–2 minutes or in a skillet over medium heat until hot. If the sauce thickens too much, add a splash of milk or broth to loosen it.
To freeze, let the dish cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat before serving.
FAQs
Can I use bone-in chicken?
Yes, bone-in chicken works well but may require additional cooking time to ensure it’s fully cooked through.
Can I use shredded parmesan instead of grated?
Yes, but grated parmesan melts more smoothly into the sauce, creating a creamier texture.
What type of potatoes work best?
Baby gold or red potatoes are ideal because they hold their shape and cook evenly in the slow cooker.
Can I use milk instead of cream?
You can use milk, but the sauce will be thinner. For a richer consistency, stick with cream or half-and-half.
How do I prevent the sauce from curdling?
Use room-temperature dairy and avoid adding it too early if your slow cooker runs hot. Stir gently before serving.
Can I add vegetables to this recipe?
Yes, add veggies like carrots, broccoli, or green beans during the last hour of cooking.
Can I prepare this the night before?
Yes, assemble all ingredients (except dairy) in the slow cooker insert, cover, and refrigerate overnight. Add the cream before turning it on.
Can I use frozen chicken?
It’s best to use thawed chicken for even cooking and food safety in a slow cooker.
What can I serve this with?
Serve it with a side salad, steamed vegetables, or crusty bread to soak up the delicious sauce.
How can I thicken the sauce?
If you want a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the last 30 minutes of cooking.
Conclusion
Slow Cooker Garlic Parmesan Chicken and Potatoes is a rich, flavorful, and easy-to-make meal that everyone will love. With tender chicken, creamy garlic sauce, and perfectly cooked potatoes, this dish delivers comfort and satisfaction with minimal effort. It’s a true weeknight winner that tastes like it came straight from your favorite restaurant.
Slow Cooker Garlic Parmesan Chicken and Potatoes is a rich, creamy, and savory one-pot meal made with tender chicken, baby potatoes, and a flavorful garlic parmesan sauce. It’s the perfect set-it-and-forget-it comfort food for busy nights.
Ingredients
2 lbs boneless, skinless chicken breasts or thighs
1.5 lbs baby potatoes, halved
2 tablespoons olive oil or melted butter
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream or half-and-half
3/4 cup grated parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon dried parsley
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
Lightly grease the inside of your slow cooker with cooking spray or olive oil.
Place the halved baby potatoes in the bottom of the slow cooker.
Arrange the chicken breasts or thighs on top of the potatoes.
In a small bowl, whisk together the olive oil (or melted butter), minced garlic, chicken broth, heavy cream, parmesan cheese, Italian seasoning, dried parsley, salt, and black pepper.
Pour the garlic parmesan mixture evenly over the chicken and potatoes.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and the potatoes are fork-tender.
Stir gently to coat everything in the sauce.
Garnish with additional parmesan cheese and fresh parsley before serving.
Notes
Use baby gold or red potatoes for best texture and flavor.Grated parmesan melts best for a smooth, creamy sauce.Add vegetables like broccoli or green beans in the last hour of cooking.If sauce thickens too much when reheating, add a splash of milk or broth.Use thawed chicken to ensure safe and even cooking in the slow cooker.
