Crockpot Garlic Parmesan Chicken & Potatoes
Effortlessly delicious weeknight meal made in the Crockpot. Tender chicken, creamy potatoes, garlic, and parmesan come together with minimal prep for ultimate comfort food convenience.
Equipment
- Crockpot (slow cooker)
- Mixing bowl
- Chef's knife
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 lbs Yukon gold or red potatoes, diced
- 4 cloves garlic, minced
- 0.5 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 1 cup chicken broth
- 4 tbsp butter, cut into pieces
- 1 tsp salt (or to taste)
- 0.5 tsp black pepper (or to taste)
- Fresh parsley, chopped (for garnish)
Instructions
- Wash and dice the potatoes into bite-sized pieces. No need to peel unless preferred.
- Trim or cut chicken into smaller pieces if using breasts.
- In a large bowl, toss potatoes, chicken, garlic, Italian seasoning, olive oil, salt, and pepper until well coated.
- Place the mixture into the Crockpot. Pour chicken broth over top.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is cooked and potatoes are tender.
- In the last 30 minutes, stir in butter and grated Parmesan cheese.
- Serve hot, garnished with parsley and more parmesan if desired.
Notes
Use chicken thighs for juicier results. Add vegetables in the last hour to avoid mushiness. For a creamier version, stir in cream or sour cream. Thicken sauce with cornstarch slurry if desired. Always taste and adjust seasoning before serving.