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creamy Garlic Parmesan Crockpot Chicken and Potatoes

This creamy Garlic Parmesan Crockpot Chicken and Potatoes is the perfect easy slow-cooker dinner. Tender chicken, buttery potatoes, rich garlic parmesan sauce, and simple pantry ingredients come together in a comforting, family-friendly meal. Ideal for busy nights, meal prep, and anyone who loves quick and flavorful chicken and potatoes recipes.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • For the Chicken and Potatoes
  • 2 lbs chicken breasts or thighs
  • 1.5 lbs baby potatoes halved (or diced russet potatoes)
  • 4 tbsp butter melted
  • 1 cup heavy cream or half-and-half
  • ½ cup grated parmesan cheese
  • 4 cloves garlic minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley chopped (optional)

Method
 

  1. Add the halved baby potatoes to the bottom of the crockpot.
  2. Place the chicken breasts or thighs on top of the potatoes.
  3. In a bowl, whisk together melted butter, heavy cream, parmesan, minced garlic, garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper.
  4. Pour the garlic parmesan mixture evenly over the chicken and potatoes.
  5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and potatoes are soft.
  6. Gently stir everything together.
  7. Garnish with fresh parsley and extra parmesan before serving.

Notes

 
Use chicken thighs for the juiciest and most flavorful result.
To thicken the sauce, remove the crockpot lid for the last 20–30 minutes OR mix 1 tbsp cornstarch with 2 tbsp water and stir in.
Add veggies like carrots, mushrooms, or green beans for a full one-pot meal.
Lighten it up by using half-and-half instead of heavy cream.
For a richer sauce, add 2–3 tablespoons cream cheese.
Leftovers store well for 4 days in the fridge and up to 2 months in the freezer.