Perfect Creamy Garlic Parmesan Crockpot Chicken & Potatoes
This recipe delivers tender chicken and perfectly cooked potatoes in a decadent, creamy garlic parmesan sauce. It's unbelievably easy to make in a crockpot, promising a delicious and satisfying meal with minimal effort.
Equipment
- Crockpot (slow cooker)
- Large skillet
- Medium bowl
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
- Paper towels
- Two forks
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, freshly grated
- 4 oz cream cheese, softened
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley
- ΒΌ teaspoon red pepper flakes optional
Instructions
- Peel and cube potatoes into bite-sized pieces.
- Pat chicken breasts dry with paper towels.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken breasts for 2-3 minutes per side, until lightly browned. (Optional but recommended)
- Place the chopped onion in the bottom of the crockpot.
- Add the cubed potatoes on top of the onion.
- Nestle the seared (or unseared) chicken breasts among the potatoes.
- Sprinkle the minced garlic and Italian seasoning over the chicken and potatoes.
- Pour the chicken broth over everything.
- Season with salt and pepper to taste.
- Cover the crockpot 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.
- In a medium bowl, whisk together the heavy cream, grated Parmesan cheese, softened cream cheese, garlic powder, dried parsley, and red pepper flakes (if using).
- Pour the creamy sauce over the chicken and potatoes in the crockpot.
- Cover and cook on low for another 30 minutes, or until the sauce is heated through and bubbly.
- Shred the chicken with two forks right in the crockpot.
- Stir everything together to ensure the chicken and potatoes are well coated in the creamy sauce.
- Serve hot and garnish with extra Parmesan cheese and fresh parsley, if desired.
Notes
For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the sauce during the last 30 minutes of cooking. You can add vegetables like broccoli florets, sliced carrots, or green beans during the last hour of cooking. For extra heat, add a pinch of cayenne pepper or a dash of hot sauce. Crispy bacon pieces are a great topping. Store leftovers in an airtight container in the refrigerator for up to 3 days.