Creamy Garlic Parmesan Crockpot Chicken and Potatoes

Creamy Garlic Parmesan Crockpot Chicken and Potatoes — tender chicken and potatoes in a rich, creamy garlic parmesan sauce. After making this many times, I discovered the trick to keeping the chicken juicy and the potatoes perfectly tender. The garlic and parmesan create a golden, irresistible crust on the chicken that my family begs for. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Brown Sugar Rhubarb Cookies and Creamy Lemon Pasta.

What You'll Need for Creamy Garlic Parmesan Crockpot Chicken and Potatoes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• boneless, skinless chicken breasts
• baby potatoes
• heavy cream
• minced garlic
• grated parmesan cheese
• salt
• black pepper
• dried thyme
• dried oregano
• garlic powder
• onion powder
• Optional: fresh parsley
• Optional: grated parmesan cheese

How to Make Creamy Garlic Parmesan Crockpot Chicken and Potatoes

1. Step 1: Season chicken breasts with salt, pepper, garlic powder, and onion powder. Place them in the bottom of the crockpot.
2. Step 2: Halve baby potatoes and place them around the chicken in the crockpot.
3. Step 3: In a bowl, mix together heavy cream, minced garlic, dried thyme, dried oregano, salt, and pepper. Pour the mixture over the chicken and potatoes.
4. Step 4: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
5. Step 5: Remove the chicken and potatoes from the crockpot and place them on a plate. Stir grated parmesan cheese into the sauce in the crockpot until melted and smooth. Slice the chicken and serve it with the potatoes and sauce, garnished with fresh parsley and additional parmesan cheese if desired.

Storing & Reheating Creamy Garlic Parmesan Crockpot Chicken and Potatoes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Freezing Creamy Garlic Parmesan Crockpot Chicken and Potatoes

Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.

Recipe Notes

• Chef tip: For extra flavor, brown the chicken in a pan before adding it to the crockpot.
• Best substitution: You can substitute the heavy cream with an equal amount of chicken broth for a lighter version of this recipe.
• Make-ahead: This recipe can be made ahead and reheated in the oven or microwave.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thin, stir in a tablespoon of cornstarch mixed with a tablespoon of water before serving.

Creamy Garlic Parmesan Crockpot Chicken and Potatoes

⏱

Prep

10 minutes

🍳

Cook

6-8 hours (low) or 3-4 hours (high)

⏳

Total

6-8 hours (low) or 3-4 hours (high)

🍽

Serves

4-6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• boneless, skinless chicken breasts
• baby potatoes
• heavy cream
• minced garlic
• grated parmesan cheese

Seasonings

• salt
• black pepper
• dried thyme
• dried oregano
• garlic powder
• onion powder

Optional Toppings

• fresh parsley
• grated parmesan cheese

Instructions

1. Step 1: Season chicken breasts with salt, pepper, garlic powder, and onion powder. Place them in the bottom of the crockpot.
2. Step 2: Halve baby potatoes and place them around the chicken in the crockpot.
3. Step 3: In a bowl, mix together heavy cream, minced garlic, dried thyme, dried oregano, salt, and pepper. Pour the mixture over the chicken and potatoes.
4. Step 4: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
5. Step 5: Remove the chicken and potatoes from the crockpot and place them on a plate. Stir grated parmesan cheese into the sauce in the crockpot until melted and smooth. Slice the chicken and serve it with the potatoes and sauce, garnished with fresh parsley and additional parmesan cheese if desired.

Notes

• Chef tip: For extra flavor, brown the chicken in a pan before adding it to the crockpot.
• Best substitution: You can substitute the heavy cream with an equal amount of chicken broth for a lighter version of this recipe.
• Make-ahead: This recipe can be made ahead and reheated in the oven or microwave.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thin, stir in a tablespoon of cornstarch mixed with a tablespoon of water before serving.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
• Make ahead: This recipe can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition Per Serving

• Calories: 450
• Protein: 40g
• Fat: 25g
• Carbs: 20g
• Fiber: 2g
• Sugar: 2g
• Sodium: 800mg
• Cholesterol: 120mg
• Sat. Fat: 15g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Garlic Parmesan Crockpot Chicken and Potatoes FAQs

A Warm Final Note

I can’t wait for you to try Creamy Garlic Parmesan Crockpot Chicken and Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!