Crockpot Garlic Parmesan Chicken and Potatoes

Here’s a Crockpot Garlic Parmesan Chicken and Potatoes recipe that’s flavorful, creamy, and easy to prepare. It’s a perfect one-pot comfort meal for any night of the week.

Crockpot Garlic Parmesan Chicken and Potatoes

Ingredients:

• 4 boneless skinless chicken breasts (or thighs)

• 1.5 lbs baby potatoes (halved or quartered if large)

• 4 cloves garlic, minced

• 1/2 cup grated Parmesan cheese

• 1 cup heavy cream (or half & half for a lighter option)

• 1 cup chicken broth

• 2 tbsp butter, melted

• 1 tsp Italian seasoning

• 1/2 tsp onion powder

• 1/2 tsp paprika

• Salt and pepper, to taste

• Fresh parsley (optional, for garnish)

• Extra Parmesan, for topping (optional)

Instructions:

1. Prep the Crockpot:

   • Lightly grease the inside of your slow cooker with nonstick spray or a bit of butter.

2. Add Ingredients:

   • Place the halved baby potatoes on the bottom of the crockpot.

   • Lay chicken breasts on top of the potatoes.

3. Mix Sauce:

   • In a bowl, mix together: minced garlic, Parmesan cheese, heavy cream, chicken broth, melted butter, Italian seasoning, onion powder, paprika, salt, and pepper.

   • Pour this mixture over the chicken and potatoes.

4. Cook:

   • Cover and cook on LOW for 6–7 hours or HIGH for 3.5–4 hours, until chicken is fully cooked and potatoes are tender.

5. Optional Step – Thicken Sauce:

   • If you want a thicker sauce, remove the lid for the last 20–30 minutes of cooking, or stir in a slurry of 1 tbsp cornstarch + 2 tbsp water.

6. Serve:

   • Garnish with chopped parsley and additional Parmesan before serving.

Tips:

• You can swap in red potatoes or Yukon golds if you don’t have baby potatoes.

• Try adding a handful of spinach or chopped mushrooms for extra veggies.

• Leftovers store well for up to 3 days in the fridge.