Creamy Garlic Parmesan Chicken Crockpot with Baby Potatoes Recipe
This Creamy Garlic Parmesan Chicken Crockpot recipe is a comforting and easy meal featuring juicy chicken breasts, tender baby potatoes, and a rich, creamy garlic parmesan sauce. Perfect for busy weeknights or cozy family dinners, this recipe brings bold flavors with minimal effort using the slow cooker to deliver fork-tender chicken and flavorful potatoes bathed in a luscious sauce.
- Prep Time: 15 minutes
- Cook Time: 4 hours (High) or 6-7 hours (Low)
- Total Time: 4 hours 15 minutes (High) or 6 hours 15 minutes (Low)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken and Potatoes
- 4 medium boneless, skinless chicken breasts (about 2 lbs/900 g)
- 1.5 lbs baby potatoes (halved or quartered if large)
Sauce
- 5–6 garlic cloves, minced or crushed
- 1 cup parmesan cheese, finely grated (about 100 g)
- 1 cup heavy cream (240 ml)
- 1/2 cup low-sodium chicken broth (120 ml)
- 1 tablespoon Italian seasoning
- 2 tablespoons unsalted butter, cut into cubes (28 g)
Seasoning & Garnish
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep the Chicken and Potatoes: Pat the chicken breasts dry using paper towels. Season both sides evenly with salt and black pepper. Cut the baby potatoes into halves or quarters for even cooking if they are large.
- Layer the Crockpot: Place the seasoned chicken breasts on the bottom of the crockpot. Scatter the baby potatoes evenly on top of the chicken, overlapping if necessary.
- Mix the Sauce: In a medium mixing bowl, combine the heavy cream, grated parmesan cheese, low-sodium chicken broth, minced garlic, Italian seasoning, and cubed butter. Stir or whisk the mixture until it is mostly smooth and the parmesan is well incorporated.
- Add the Sauce: Pour the creamy garlic parmesan sauce evenly over the chicken and potatoes in the crockpot. Use a spoon to gently press the potatoes downward so they are mostly submerged in the sauce.
- Cook: Cover the crockpot with the lid and cook on High for 4 hours or Low for 6 to 7 hours. The chicken should be fork-tender and the potatoes soft when pierced with a fork.
- Finish the Dish: Carefully lift the lid and gently stir the contents. If the sauce appears too thin, let it sit uncovered for 10 to 15 minutes to thicken or mash a few potatoes into the sauce to add body.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top. Serve the dish hot, spooning plenty of creamy sauce over the chicken and potatoes on each plate.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and use a plant-based parmesan.
- For a low-carb alternative, replace baby potatoes with cauliflower florets.
- Mash a few potatoes into the sauce if it is too thin after cooking to thicken it naturally.
- Prepping the ingredients the night before can simplify morning meal preparation.
- Use freshly grated parmesan cheese for the smoothest, creamiest sauce rather than pre-shredded cheese.
- Leftovers keep well in the refrigerator for up to 4 days, with flavors deepening overnight.
Keywords: crockpot chicken, creamy garlic parmesan, slow cooker, family dinner, comfort food, easy chicken recipe, baby potatoes, gluten-free, weeknight meal
