Garlic Parmesan Crockpot Chicken & Potatoes is one of those set-it-and-forget-it dinners that still feels special when it hits the table. Tender bites of chicken and buttery potatoes slow cook together in a rich, garlicky Parmesan sauce until everything is infused with flavor and topped with melty cheese.
It’s creamy, cozy, and full of that irresistible garlic-Parmesan aroma, but the crockpot does almost all the work for you. Serve it straight from the slow cooker on busy weeknights, or dress it up with a sprinkle of parsley and a side salad for easy entertaining.
This is the kind of family-friendly meal that earns repeat requests. The chicken stays juicy, the potatoes get soft and comforting without falling apart, and the sauce is thick enough to spoon over everything on the plate. You can toss all the ingredients (except the final cheese) right into the slow cooker in the morning, give it a quick stir, and come back later to a hot, one-pot dinner that tastes like you fussed much more than you did.
Equipment
- 4–6 quart slow cooker (crockpot)
- Cutting board and sharp knife
- Large mixing bowl (optional, for tossing)
- Measuring cups and spoons
- Spoon or spatula for stirring
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1½ pounds baby red or gold potatoes, chopped into bite-size pieces
- ½ cup grated Parmesan cheese
- ¾ cup shredded Parmesan cheese
- 3–4 garlic cloves, minced
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¾ cup low-sodium chicken broth or milk (for extra creaminess)
- Fresh parsley, chopped, for garnish (optional)
Instructions
To make Garlic Parmesan Crockpot Chicken & Potatoes, start by prepping the chicken and potatoes so they’re ready to cook evenly. Cut the chicken into roughly 1-inch pieces and pat them dry with paper towels so they’ll absorb the seasonings instead of steaming in excess moisture.
Wash the baby potatoes well, then chop them into bite-sized chunks; halving smaller ones and quartering larger ones usually works well. Keeping the potato pieces similar in size helps them all become tender at about the same time in the slow cooker.
Spray the inside of your slow cooker with nonstick spray if you like, then add the chopped potatoes directly to the crock. Drizzle them with the olive oil and sprinkle over about half of the garlic powder, half of the Italian seasoning, and a pinch of salt and black pepper.
Give the potatoes a quick stir so they’re lightly coated in oil and seasoning; this step helps them pick up flavor and ensures they don’t stick to the bottom of the crockpot as they cook. You can do this tossing step in a separate bowl first if you prefer, but doing it right in the slow cooker keeps dishes to a minimum.
Add the chicken pieces on top of the seasoned potatoes in an even layer. Sprinkle the remaining garlic powder, the rest of the Italian seasoning, the minced garlic, and most of the grated Parmesan cheese over the chicken, then season with the remaining salt and pepper.
Pour the chicken broth (or milk, if you want a creamier result) around the mixture so there’s enough liquid to help everything cook gently and keep the sauce from becoming too thick or dry. Use a spoon or spatula to gently stir, just enough to distribute the Parmesan, garlic, and seasonings around the chicken and potatoes without packing everything down.
Cover the slow cooker with the lid and cook on low for about 4–6 hours or on high for 2–3 hours, depending on your crockpot and how hot it runs. You’re looking for the potatoes to be fork-tender and the chicken pieces to be cooked through and very tender when you pierce them.
Avoid opening the lid too often during this time, as that releases heat and can extend the cooking time. About halfway through, you can give everything one gentle stir to make sure the chicken and potatoes are still well coated in the garlicky Parmesan mixture.
Once the chicken is cooked through and the potatoes are soft, remove the lid and sprinkle the shredded Parmesan evenly over the top of the chicken and potatoes. Replace the lid and let the casserole sit on low heat or the “keep warm” setting for another 5–10 minutes, just until the cheese melts into a gooey, golden blanket.
The hot, starchy potatoes and chicken will help the cheese soften and blend into the sauce, making it extra rich and stretchy. If the mixture seems thicker than you like at this point, you can gently stir in a splash more broth or milk to loosen it slightly while still keeping it creamy.
When the cheese has melted and everything looks creamy and cohesive, taste a bit of the sauce and adjust the seasoning if needed with an extra pinch of salt, pepper, or a little more garlic powder for a stronger kick.
Sprinkle chopped fresh parsley over the top for a pop of color and freshness if you’re using it. You can serve the Garlic Parmesan Crockpot Chicken & Potatoes straight from the slow cooker, letting everyone scoop their own portions, or transfer it carefully to a warm serving dish, spooning plenty of sauce over the top so each serving is well coated.
Tips & Variations
This recipe is very forgiving and easy to adapt to your taste or what you have on hand. Using thighs instead of breasts will give you slightly richer, juicier bites that are more forgiving if they cook a bit longer, while breasts stay leaner and still turn out tender in the creamy sauce.
Red or gold potatoes hold their shape nicely and have a buttery texture that works well with the Parmesan and garlic; if you only have russet potatoes, peel them and cut them into thick chunks so they don’t break down too much. If you prefer a more pronounced cheesy pull, you can increase the shredded Parmesan or even mix in a little mozzarella at the end when you add the cheese topping.
If you like your garlic flavor really bold, feel free to bump up both the fresh minced garlic and the garlic powder slightly, tasting as you go. Italian seasoning brings a nice blend of herbs, but you can customize that as well—try adding extra dried thyme, oregano, or basil if you want a specific herb to stand out.
A pinch of red pepper flakes stirred into the mixture before cooking can add a gentle heat that balances the richness of the sauce without making the dish taste spicy overall, which is a great little tweak if your family enjoys a bit of a kick.
You can also sneak some vegetables into this crockpot meal without much extra effort. Broccoli florets or green beans can be added during the last 30–45 minutes of cooking so they become tender but not mushy; just stir them into the top layer and cover again.
Baby carrots or sliced carrots can go in with the potatoes at the beginning, though they’ll become very soft by the end, which is still comforting in a hearty, stew-like way. Just keep in mind that additional vegetables can release a bit of moisture, so if you add a lot, you might need slightly less broth at the start to keep the sauce from becoming too thin.
If you’re aiming for a more indulgent, almost casserole-like consistency, using milk instead of broth and adding a few cubes of cream cheese along with the Parmesan can turn the sauce ultra-creamy and thick.
For a slightly lighter version, you can use less cheese overall, replace part of the Parmesan with a sprinkle of nutritional yeast, and choose low-sodium broth, then brighten the finished dish with a squeeze of lemon juice and extra parsley to cut through some of the richness.
The base formula—chicken, potatoes, garlic, Parmesan, and a splash of liquid—gives you plenty of room to play without losing the core “garlic Parmesan crockpot comfort” vibe.
Serving & Storage
Garlic Parmesan Crockpot Chicken & Potatoes is filling enough to serve as a complete meal, but it pairs beautifully with a few simple sides. A crisp green salad with a tangy vinaigrette helps offset the creaminess and brings some freshness to the plate.
Steamed or roasted green vegetables like broccoli, asparagus, or green beans also make a nice contrast and soak up some of the garlicky sauce. If you’re feeding big appetites, a loaf of crusty bread or some warm dinner rolls are perfect for mopping up any leftover sauce at the bottom of the bowl.
Leftovers hold up very well and make an easy, comforting lunch the next day. Let the crockpot mixture cool to room temperature, then transfer it to airtight containers and refrigerate for up to three or four days.
When you’re ready to reheat, you can warm it gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce, or reheat individual portions in the microwave in short intervals, stirring in between to ensure even heating. The potatoes will continue to soak up some of the sauce as it sits, so adding that little extra liquid when reheating helps bring the creamy texture back.
This dish can also be frozen if you’d like to save some for a future busy night. For the best results, cool the chicken and potatoes completely, then portion into freezer-safe containers or bags, leaving a bit of headspace for expansion. Freeze for up to a couple of months.
Thaw overnight in the refrigerator and reheat slowly, again adding a bit of broth or milk as needed to restore the creaminess. The potatoes will be a bit softer after freezing and reheating, but the flavors deepen and the overall dish stays just as comforting.
With how easy it is to prepare and store, Garlic Parmesan Crockpot Chicken & Potatoes quickly becomes one of those reliable, low-effort dinners you can count on when you need something warm, cheesy, and satisfying without a lot of hands-on time.
