Introduction

Oh, friends, do you ever have those evenings where the thought of cooking feels like climbing Mount Everest? You’re tired, the kids are buzzing around, or maybe you just want to kick back and relax. I’ve been there, and that’s exactly why I’m so excited to share this Garlic Parmesan Chicken and Potatoes recipe with you today. It’s the kind of meal that feels like a warm hug in a bowl, and the best part? Your trusty crockpot does most of the heavy lifting! Seriously, it’s so easy, you’ll wonder why you haven’t been making it every week.

Why You’ll Love This Recipe

Fast (Prep-wise!): Once everything is in the crockpot, you can go about your day.
Easy as Pie: Minimal chopping, simple steps – even beginner cooks can nail this.
Giftable (for New Parents/Busy Friends!): Make a batch and freeze portions or deliver a crockpot meal.
Crowd-Pleasing Perfection: Who can resist tender chicken, fluffy potatoes, and a creamy, cheesy sauce? It’s a winner for picky eaters and seasoned foodies alike.

Ingredients

Gather your goodies! This recipe is all about simple, wholesome ingredients coming together to create something truly delicious.

1.5 lbs boneless, skinless chicken thighs or breasts: Thighs are my go-to for extra tender, juicy chicken, but breasts work beautifully too!
1.5 lbs baby potatoes, halved or quartered if large: Those little spuds are perfect for soaking up all that amazing flavor.
1 medium onion, diced: Adds a lovely sweet depth to the dish.
4 garlic cloves, minced: Because, well, it’s Garlic Parmesan! Don’t be shy with the garlic.
1 cup chicken broth: Our flavor base, making everything savory and delicious.
1/2 cup heavy cream: This is where the magic happens for that dreamy, creamy sauce.
1/2 cup grated Parmesan cheese, plus more for garnish: The star of our cheesy show! Use good quality stuff if you can.
1 tsp dried parsley: For a touch of herbaceous brightness.
1/2 tsp dried thyme: A classic pairing with chicken and potatoes.
1/2 tsp paprika: Adds a lovely subtle warmth and color.
Salt and pepper to taste: The essential flavor enhancers!
1 tbsp olive oil: Just a touch to get things started.
Optional garnish: chopped parsley: For a fresh, pretty finish.

How to Make It

Alright, let’s get this cozy meal cooking! Grab your crockpot and let’s dive in.

The First Layer of Flavor: First things first, place your chicken, those beautiful baby potatoes, and your diced onion right into your crockpot. It’s already looking good!
Whisk Up Some Goodness: In a small bowl, let’s get creative. Whisk together your chicken broth, that fragrant minced garlic, the dried parsley, thyme, paprika, and a good pinch of salt and pepper. Pour this flavorful mixture all over the chicken and veggies in the crockpot.
Let the Magic Happen: Cover your crockpot and let it work its magic on low for 4-6 hours or on high for 2-3 hours. You’ll know it’s ready when the chicken is cooked through and those potatoes are fork-tender and deliciously soft.
Sauce Time!: Now, carefully remove the cooked chicken and potatoes from the crockpot and set them aside for a moment. Don’t drain that liquid!
Creamy, Cheesy Dream: Add the heavy cream and your grated Parmesan cheese into the liquid left in the crockpot. Turn the heat to high, uncovered, and let it simmer for about 10-15 minutes. Stir occasionally until the sauce has thickened into a luscious, dreamy consistency.
Bring It All Together: Gently return the chicken and potatoes back into the crockpot. Give everything a good toss to coat it in that glorious, thickened sauce. Oh, it smells divine!
Serve and Savor: Dish it up! Serve your incredible Garlic Parmesan Chicken and Potatoes warm, garnished with a little extra Parmesan cheese and a sprinkle of fresh parsley if you’re feeling fancy. You’ve earned it!

Substitutions & Additions

This recipe is wonderfully forgiving and open to your own creative touches! Don’t be afraid to play around.

Chicken: If you prefer chicken breasts, just keep an eye on them to ensure they don’t dry out. You could also use chicken tenderloins for an even quicker cook time.
Potatoes: Any waxy potato, like red or Yukon Gold, will work beautifully here. If you only have russets, cut them into larger chunks as they can break down a bit more.
Veggies: Feel free to toss in some chopped carrots, bell peppers, or even broccoli florets during the last hour of cooking for an extra veggie boost.
Spice Level: Want a little kick? Add a pinch of red pepper flakes to the broth mixture.
Herbs: Fresh rosemary or sage would be lovely additions, especially if you have them growing in your garden!

Tips for Success

A few little secrets to make this recipe absolutely perfect every single time.

Don’t Overcrowd: Ensure your crockpot isn’t too full, as this can affect even cooking.
Season Generously: Taste your sauce after thickening and adjust salt and pepper as needed. Parmesan is salty, so season cautiously at first.
Thickening Patience: If your sauce isn’t thickening after 15 minutes, you can mix a tablespoon of cornstarch with a tablespoon of water to create a slurry, then stir it into the sauce and cook for a few more minutes until thickened.
Prep Ahead: You can dice your onion and mince your garlic the night before and store them in the fridge to save a few minutes in the morning.
Low & Slow is Key: While high is an option, cooking on low generally yields more tender results for chicken.

How to Store It

Leftovers are a delicious thing! Here’s how to keep them tasting great.

In the Fridge: Let the dish cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Gently reheat on the stovetop over low heat, in the microwave, or even back in a low oven until warmed through. You might want to add a splash of extra chicken broth or cream if it seems a little dry.
Freezing: This dish freezes surprisingly well! Let it cool completely, portion it into freezer-safe containers, and it should be good for up to 2-3 months. Thaw overnight in the fridge before reheating.

FAQs

Got a question? I’ve got answers!

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but they can dry out more easily. I recommend cooking them on the lower setting for the shorter end of the time range to keep them moist. Thighs are generally more forgiving.

Do I have to use a crockpot?

While this recipe is designed for the crockpot for ease, you can adapt it! You could brown the chicken and potatoes in a Dutch oven on the stovetop, then cover and bake at 375°F (190°C) for about 30-40 minutes, or until cooked through. Then, finish the sauce on the stovetop.

Can I make this ahead of time?

You can certainly prep some components ahead, like dicing the onion and mincing the garlic. However, the cooking process is best done fresh. The finished dish reheats well, though!

Is this recipe spicy?

Not at all! The paprika adds a touch of color and mild flavor, but there’s no heat in this recipe. If you like things a bit spicy, feel free to add a pinch of red pepper flakes when you add the other spices.

Garlic Parmesan Chicken and Potatoes

An incredibly easy and flavorful crockpot recipe for tender chicken, fluffy potatoes, and a creamy, cheesy garlic parmesan sauce. Perfect for busy weeknights!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Servings 6 servings

Equipment

Crockpot
Small bowl
Airtight container For storing leftovers

Ingredients

Main ingredients

1.5 lbs boneless, skinless chicken thighs or breasts Thighs recommended for extra tenderness
1.5 lbs baby potatoes halved or quartered if large
1 medium onion diced
4 cloves garlic minced
1 cup chicken broth
0.5 cup heavy cream
0.5 cup grated Parmesan cheese plus more for garnish
1 tsp dried parsley
0.5 tsp dried thyme
0.5 tsp paprika
to taste salt
to taste pepper
1 tbsp olive oil
chopped parsley Optional garnish

Instructions

Place your chicken, baby potatoes, and diced onion into your crockpot.
1.5 lbs boneless, skinless chicken thighs or breasts
In a small bowl, whisk together chicken broth, minced garlic, dried parsley, thyme, paprika, salt, and pepper. Pour this mixture over the chicken and veggies in the crockpot.
1.5 lbs boneless, skinless chicken thighs or breasts
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through and potatoes are fork-tender.
Carefully remove the cooked chicken and potatoes from the crockpot and set aside. Do not drain the liquid.
1.5 lbs boneless, skinless chicken thighs or breasts
Add heavy cream and grated Parmesan cheese to the liquid in the crockpot. Turn heat to high, uncovered, and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened.
1.5 lbs boneless, skinless chicken thighs or breasts
Return the chicken and potatoes to the crockpot and toss to coat in the thickened sauce.
1.5 lbs boneless, skinless chicken thighs or breasts
Serve warm, garnished with extra Parmesan cheese and fresh parsley if desired.
1.5 lbs boneless, skinless chicken thighs or breasts

Notes

This recipe is wonderfully forgiving and open to your own creative touches! Don't be afraid to play around with substitutions and additions. If your sauce isn't thickening, a cornstarch slurry can be used. Prep ahead options include dicing onions and mincing garlic.