Crockpot Garlic Parmesan Chicken and Potatoes
This creamy crockpot recipe combines tender chicken and potatoes in a rich garlic parmesan sauce. It's a simple, flavorful, and hands-off meal perfect for busy weeknights, promising a delicious and satisfying dinner with minimal effort.
Equipment
- Crockpot (slow cooker)
- Large Skillet (optional)
- Measuring cups and spoons
- Peeler
- Cutting board
- Knife
- Paper towels
- Two forks (for shredding, optional)
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 lbs Yukon Gold or red potatoes, peeled and cubed
- 6 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil optional
- Fresh parsley, chopped for garnish
- 1 tablespoon cornstarch optional, for thickening
- 2 tablespoons cold water optional, for thickening
Instructions
- Pat the chicken breasts dry with paper towels. Season generously with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat (optional). Sear the chicken breasts for 2-3 minutes per side, until lightly browned. Remove from skillet.
- Peel and cube the potatoes into roughly 1-inch pieces.
- Place the cubed potatoes in the bottom of your crockpot.
- Arrange the seared (or unseared) chicken breasts on top of the potatoes.
- Sprinkle the minced garlic over the chicken.
- Pour the chicken broth over the chicken and potatoes.
- Sprinkle with Italian seasoning, salt, and pepper.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the potatoes are tender. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- If desired, shred the chicken with two forks during the last 30 minutes of cooking for an even more integrated flavor.
- Stir in the heavy cream and Parmesan cheese.
- Cover and cook for an additional 15-30 minutes, or until the cheese is melted and the sauce has thickened slightly.
- If the sauce is not thick enough, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir into the crockpot during the last 15 minutes of cooking.
- Garnish with fresh parsley and serve hot.
Notes
Don't overcook the chicken, as it can become dry. Adjust the seasoning to your preference. For a thicker sauce, use the cornstarch slurry. Add other cheeses like mozzarella or provolone for an extra cheesy dish. A pinch of red pepper flakes can add heat. Broccoli florets, green beans, or carrots can be added during the last hour of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of milk or broth if needed to loosen the sauce.