I finally perfected Crockpot Garlic Parmesan Chicken & Potatoes as a genuine set-and-forget slow cooker meal that uses simple pantry ingredients for busy weeknights.
I love a dinner you can set and forget, and the Garlic Parmesan Chicken And Potatoes Slow Cooker version totally delivers. I toss boneless skinless chicken breasts in, sprinkle grated parmesan cheese on top and let the crockpot do its thing.
Flavors build up while I go about my evening, and every time I lift the lid im surprised how good it smells. Its kind of fancy but zero stress, perfect for busy weeknights when you need a winner fast.
This is the Garlic Chicken Potatoes Crock Pot dinner I keep going back to.
Ingredients
- Chicken breasts: Lean protein that keeps you full, it’s great for weeknights, trust me.
- Baby potatoes: Comforting carbs, good fiber and potassium, they soak up garlic butter.
- Garlic: Big flavor punch, immune boosting compounds, not sweet but savory and bold.
- Parmesan: Savory umami cheese, adds saltiness and calcium, little protein boost.
- Butter: Rich fat for silky sauce and flavor, use sparingly if watching fats.
- Chicken broth: Adds moisture and depth, low sodium keeps salt under control.
- Cornstarch: Optional thickener, blends into sauce, no extra flavor, just texture.
- Parsley: Bright herb finish, adds freshness and vitamin K, makes the dish pop.
Ingredient Quantities
- 2 pounds boneless skinless chicken breasts (about 3 medium)
- 1 1/2 pounds baby potatoes, halved if large
- 4 cloves garlic, minced
- 1/2 cup grated parmesan cheese, packed, plus extra for serving
- 1/2 cup low sodium chicken broth
- 1/4 cup unsalted butter, melted
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional for thickening)
- 2 tablespoons chopped fresh parsley, for garnish
How to Make this
1. Spray the crockpot with nonstick spray or rub a little butter, then spread the baby potatoes (halved if large) in an even layer on the bottom.
2. Pat the chicken breasts dry and season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder.
3. In a medium bowl whisk together 4 cloves minced garlic, 1/2 cup packed grated Parmesan, 1/2 cup low sodium chicken broth, 1/4 cup melted butter and 1 teaspoon Italian seasoning until it looks combined.
4. Optional quick hack: if you want extra flavor, quickly sear the chicken 1 to 2 minutes per side in a hot skillet before adding to the crockpot, but you can skip this to save time.
5. Place the seasoned (and seared if you did) chicken breasts on top of the potatoes, then pour the garlic-Parmesan sauce evenly over everything.
6. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165 F and the potatoes are tender when pierced with a fork.
7. If you want a thicker sauce, remove the chicken and potatoes to a plate, stir the cornstarch mixture (1 tablespoon cornstarch + 1 tablespoon cold water) into the crockpot juices, turn heat to HIGH and cook 5 to 10 minutes until slightly thickened, stirring once or twice.
8. Return chicken and potatoes to the sauce to coat, or pour thickened sauce over them, and let sit 5 minutes so flavors settle.
9. Serve topped with extra grated Parmesan and 2 tablespoons chopped fresh parsley. Taste and adjust salt or pepper if needed.
Equipment Needed
1. Crockpot or slow cooker, sprayed or buttered
2. Cutting board
3. Chef’s knife (for potatoes, garlic and trimming chicken)
4. Measuring cups and spoons
5. Medium mixing bowl
6. Whisk (for the garlic-Parmesan sauce)
7. Skillet and tongs or spatula for quick searing, optional
8. Instant-read meat thermometer and a fork for checking potatoes
FAQ
Crockpot Garlic Parmesan Chicken And Potatoes For Busy Weeknights Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs, they stay juicier and are more forgiving in the crockpot. Or for a veg option use extra firm tofu, press it first and add a splash more broth so it soaks up flavor.
- Grated Parmesan: use Pecorino Romano or Asiago for a similar salty, sharp bite. For a dairy free alternative try nutritional yeast, use a bit more since it’s milder.
- Unsalted butter: replace with olive oil for a lighter, heartier finish or use ghee for a nutty butter flavor that holds up to heat. Coconut oil works too but will change the taste.
- Low sodium chicken broth: swap for vegetable broth to keep it vegetarian, or use a dry white wine for brightness (use less salt if you do). If you only have regular broth, just cut back on added salt.
Pro Tips
– If you got the time quickly sear the breasts for one to two minutes per side in a screaming hot skillet with a little oil, it gives a nice crust and real flavor and helps keep the juices in so the chicken does not dry out.
– Make sure the potatoes are all about the same size or give big ones a quick parboil for seven minutes, that way they finish at the same time as the chicken instead of being hard or mushy.
– Parmesan and broth add salt so go easy on the salt up front, taste after cooking and adjust. Also a little squeeze of lemon or some lemon zest at the end brightens the whole dish and cuts the richness.
– For a glossy thicker sauce whisk the cornstarch with cold water before adding it, then heat the juices for a few minutes to activate it or pour the juices into a small saucepan and reduce. If you want it extra silky stir in a splash of cream or a tablespoon of butter at the end, it makes it feel restaurant quality.
Crockpot Garlic Parmesan Chicken And Potatoes For Busy Weeknights Recipe
I finally perfected Crockpot Garlic Parmesan Chicken & Potatoes as a genuine set-and-forget slow cooker meal that uses simple pantry ingredients for busy weeknights.
6
servings
442
kcal
Equipment: 1. Crockpot or slow cooker, sprayed or buttered
2. Cutting board
3. Chef’s knife (for potatoes, garlic and trimming chicken)
4. Measuring cups and spoons
5. Medium mixing bowl
6. Whisk (for the garlic-Parmesan sauce)
7. Skillet and tongs or spatula for quick searing, optional
8. Instant-read meat thermometer and a fork for checking potatoes
Ingredients
-
2 pounds boneless skinless chicken breasts (about 3 medium)
-
1 1/2 pounds baby potatoes, halved if large
-
4 cloves garlic, minced
-
1/2 cup grated parmesan cheese, packed, plus extra for serving
-
1/2 cup low sodium chicken broth
-
1/4 cup unsalted butter, melted
-
1 teaspoon Italian seasoning
-
1/2 teaspoon garlic powder
-
1 teaspoon kosher salt, or to taste
-
1/2 teaspoon freshly ground black pepper
-
1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional for thickening)
-
2 tablespoons chopped fresh parsley, for garnish
Directions
- Spray the crockpot with nonstick spray or rub a little butter, then spread the baby potatoes (halved if large) in an even layer on the bottom.
- Pat the chicken breasts dry and season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder.
- In a medium bowl whisk together 4 cloves minced garlic, 1/2 cup packed grated Parmesan, 1/2 cup low sodium chicken broth, 1/4 cup melted butter and 1 teaspoon Italian seasoning until it looks combined.
- Optional quick hack: if you want extra flavor, quickly sear the chicken 1 to 2 minutes per side in a hot skillet before adding to the crockpot, but you can skip this to save time.
- Place the seasoned (and seared if you did) chicken breasts on top of the potatoes, then pour the garlic-Parmesan sauce evenly over everything.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165 F and the potatoes are tender when pierced with a fork.
- If you want a thicker sauce, remove the chicken and potatoes to a plate, stir the cornstarch mixture (1 tablespoon cornstarch + 1 tablespoon cold water) into the crockpot juices, turn heat to HIGH and cook 5 to 10 minutes until slightly thickened, stirring once or twice.
- Return chicken and potatoes to the sauce to coat, or pour thickened sauce over them, and let sit 5 minutes so flavors settle.
- Serve topped with extra grated Parmesan and 2 tablespoons chopped fresh parsley. Taste and adjust salt or pepper if needed.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 302g
- Total number of serves: 6
- Calories: 442kcal
- Fat: 18g
- Saturated Fat: 6.5g
- Trans Fat: 0.05g
- Polyunsaturated: 1.7g
- Monounsaturated: 5g
- Cholesterol: 138mg
- Sodium: 383mg
- Potassium: 875mg
- Carbohydrates: 21.3g
- Fiber: 2.5g
- Sugar: 2.3g
- Protein: 52.3g
- Vitamin A: 100IU
- Vitamin C: 23mg
- Calcium: 105mg
- Iron: 2.5mg