Introduction

This Creamy Garlic Parmesan Chicken Crockpot recipe with baby potatoes is a comforting, flavorful meal perfect for busy weeknights. Tender chicken breasts and hearty potatoes slow cook in a rich, garlicky cream sauce that’s downright irresistible. It’s simple to make and sure to please the whole family.

The image shows a close-up of a dish in a white bowl filled with several golden-brown roasted potatoes and pieces of grilled chicken topped with melted cheese, crispy bits of bacon, and finely chopped green herbs. The chicken pieces have a slightly charred texture with the cheese bubbling and browning in spots. The potatoes have smooth, shiny skins with some darker roasted patches. The whole dish is covered in a creamy sauce that pools at the bottom, adding a glossy finish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium boneless, skinless chicken breasts (about 2 lbs / 900 g)
1.5 lbs (700 g) baby potatoes, halved or quartered if large
5–6 garlic cloves, minced or crushed
1 cup (100 g) parmesan cheese, finely grated
1 cup (240 ml) heavy cream
1/2 cup (120 ml) low-sodium chicken broth
1 tablespoon Italian seasoning
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
2 tablespoons unsalted butter, cut into cubes
2 tablespoons fresh parsley, chopped (for garnish, optional)

Instructions

Step 1: Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
Step 2: Cut the baby potatoes into halves or quarters if they are large to ensure even cooking.
Step 3: Place the chicken breasts at the bottom of your crockpot. Scatter the cut potatoes evenly over the chicken.
Step 4: In a medium bowl, whisk together the heavy cream and grated parmesan until smooth. Then add the chicken broth, minced garlic, Italian seasoning, and cubed butter; stir to combine.
Step 5: Pour the creamy mixture evenly over the chicken and potatoes in the crockpot. Use a spoon to nudge the potatoes down so they are mostly covered.
Step 6: Cover and cook on High for 4 hours or on Low for 6 to 7 hours, until the chicken is fork-tender and the potatoes are soft.
Step 7: Remove the lid and gently stir the contents. If the sauce is too thin, let it cook uncovered for 10–15 minutes, or mash a few potatoes into the sauce to thicken it.
Step 8: Sprinkle the chopped fresh parsley over the top and serve hot, spooning plenty of the creamy sauce on each plate.

Tips & Variations

Use chicken thighs instead of breasts for extra juiciness and flavor.
Swap baby potatoes for cauliflower florets or sweet potatoes for a low-carb or sweeter variation.
For dairy-free versions, replace heavy cream with coconut cream and use vegan parmesan.
Add a pinch of crushed red pepper flakes or sliced jalapeños for a spicy kick.
Whisk the cream and parmesan separately before adding other ingredients to avoid lumps in the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight and the dish reheats beautifully. Reheat gently on the stovetop over low heat, adding a splash of broth or cream as needed, or microwave stirring halfway through for even warming. This recipe can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The close-up image shows a dish with two layers: the bottom layer is a creamy, light-colored sauce that coats the surface, creating a smooth and slightly glossy base; on top, there are browned chunks of chicken, each piece richly coated with melted, golden cheese mixed with herbs, giving a speckled green color from chopped parsley or similar greens; scattered between the chicken pieces are small roasted baby potatoes, golden-brown with a slightly crispy skin, some topped with bits of crispy bacon and herbs; the dish sits in a black pan that contrasts with the warm colors of the food; the whole scene is set against a white marbled texture background, with soft natural light highlighting the shiny and textured surfaces of the chicken, cheese, and potatoes; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in the crockpot?

Yes. If you use frozen chicken breasts, add an extra hour to the cooking time and ensure the internal temperature reaches 165°F (74°C) for food safety.

Can I substitute cheddar cheese for parmesan?

You can substitute cheddar, but the flavor and texture will be different. Cheddar is sharper and less nutty. For a balanced flavor, try using half cheddar and half parmesan.