Garlic Parmesan Crockpot Chicken and Potatoes

Name: Garlic Parmesan Crockpot Chicken and Potatoes
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1.5 lbs baby potatoes, halved; 1/2 cup grated parmesan cheese; 1/4 cup olive oil; 4 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup fresh parsley, chopped

Author: Tessa

Published: May 3, 2025

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Oh my goodness, let me tell you about my absolute favorite lazy-day dinner – this Garlic Parmesan Crockpot Chicken and Potatoes! It’s the kind of meal that makes you feel like a kitchen genius with almost zero effort. I first threw this together one crazy Tuesday when the kids had soccer practice, I had zero time, but still wanted something comforting and delicious. The smell of garlic and parmesan filling the house all afternoon? Pure magic. And the best part? You just dump everything in the slow cooker and let it work its tenderizing wonders. Trust me, this dish turns basic ingredients into something special enough for company but easy enough for every day.

Why You’ll Love This Garlic Parmesan Crockpot Chicken and Potatoes

This dish has become my go-to comfort food for so many reasons:

Set-it-and-forget-it magic: Just 10 minutes of prep, then your crockpot does all the work while you relax
That amazing garlic parmesan sauce: It soaks into every bite of chicken and potato, creating the most addictive flavor
Fork-tender chicken: The slow cooking makes it impossibly juicy – no dry chicken here!
Two textures in one pot: Creamy soft potatoes underneath, with the option to broil for crispy edges on top
Leftovers taste even better: The flavors deepen overnight (if you’re lucky enough to have leftovers)

Seriously, this recipe checks every box – easy, delicious, and crowd-pleasing. My family begs for it weekly!

Garlic Parmesan Crockpot Chicken and Potatoes - detail 1

Ingredients for Garlic Parmesan Crockpot Chicken and Potatoes

Here’s everything you’ll need to make this magical dish – I promise it’s all simple stuff you might already have in your kitchen! I’ve included my favorite swaps too, because let’s face it, we don’t always have exactly what a recipe calls for.

4 boneless, skinless chicken breasts – about 1.5 lbs total (thighs work great too)
1.5 lbs baby potatoes, halved (the smaller they are, the faster they cook!)
4 garlic cloves, minced (or 1 tbsp jarred if you’re in a pinch)
½ cup grated parmesan – the good stuff from the refrigerated section, not the shaker
¼ cup olive oil – extra virgin gives the best flavor
1 tsp each dried oregano and basil (or 1 tbsp fresh if you’ve got it)
½ tsp salt & ¼ tsp pepper – adjust to your taste
¼ cup fresh parsley, chopped (for that pretty green finish)

Pro tip: If you want to add something smoky, try crispy beef bacon bits on top before serving – it’s heavenly!

Equipment Needed

You don’t need anything fancy for this recipe – just the basics! Grab your 6-quart crockpot (that’s the sweet spot size), a mixing bowl for the sauce, and some measuring spoons. That’s it! Oh, and a good knife for prepping those potatoes – you’ll thank me when they cook up nice and tender.

How to Make Garlic Parmesan Crockpot Chicken and Potatoes

Alright, let’s get cooking! This recipe is so simple, but I’ll walk you through each step to make sure everything turns out perfectly. The key is layering flavors and letting time work its magic. You’ll be amazed how these basic ingredients transform into something so delicious!

Step 1: Prep the Chicken and Potatoes

First things first – wash those baby potatoes and cut them in half (no need to peel them, the skins add great texture!). Arrange them in the bottom of your crockpot – this creates a little bed for the chicken. Next, place your chicken breasts right on top in a single layer. Don’t crowd them too much – we want that garlicky goodness to reach every piece!

Step 2: Mix the Garlic Parmesan Sauce

Now for the star of the show – that incredible sauce! Grab a bowl and whisk together the olive oil, minced garlic, oregano, basil, salt, and pepper until it smells like heaven. Carefully pour this mixture over the chicken and potatoes, making sure every piece gets lovingly coated. I like to use a spoon to baste the chicken a bit – it makes all the difference in flavor!

Step 3: Slow Cook to Perfection

Pop the lid on your crockpot and let time do its thing. For super tender results, cook on low for 6 hours. If you’re in a hurry (we’ve all been there!), high for 3 hours works too – just check that the chicken reaches 165°F internally. The smell in your kitchen will be absolutely intoxicating!

Step 4: Add Cheese and Herbs

About 10 minutes before serving, sprinkle that glorious parmesan cheese over everything and let it melt into gooey perfection. If you want crispy edges (and who doesn’t?), transfer everything to a baking sheet and broil for 2-3 minutes – just watch it closely! Finish with a generous sprinkle of fresh parsley for color and freshness.

Garlic Parmesan Crockpot Chicken and Potatoes - detail 2

There you have it – the easiest, most comforting meal that tastes like you spent hours in the kitchen. The chicken will be so tender it practically falls apart, and those potatoes soak up all that garlic parmesan goodness. Just try not to eat it straight from the pot – though I won’t judge if you do!

Tips for the Best Garlic Parmesan Crockpot Chicken and Potatoes

After making this dish dozens of times (my kids won’t let me stop!), I’ve picked up some game-changing tricks:

Broil for crispy magic: That last-minute broil transforms soft potatoes into crispy-edged perfection – just 2-3 minutes under high heat does the trick!
Fresh herb upgrade: Swap dried herbs for fresh basil and oregano if you have them – the flavor pops so much more
Don’t peek! Every time you lift that lid, you add 15-20 minutes to cooking time. Trust the process!
Size matters: Keep potato halves roughly the same size so they cook evenly
Cheese timing: Add parmesan at the end to prevent it from disappearing into the sauce

Follow these tips and you’ll have restaurant-quality results every time!

Serving Suggestions

This garlic parmesan chicken is delicious all on its own, but I love rounding out the meal with simple sides! A crisp green salad or roasted broccoli balances the richness perfectly. For heartier appetites, add some crusty bread to soak up that incredible sauce. My family goes wild when I serve it over buttered noodles for the ultimate comfort food feast!

Storage and Reheating Instructions

Here’s the beautiful thing about this dish—it gets even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, my favorite trick is warming it in the oven (350°F for 15-20 minutes) to keep that crispy texture. Microwave works too—just cover with a damp paper towel to prevent drying out. Pro tip: Add a fresh sprinkle of parsley and parmesan after reheating to wake up those flavors!

Nutritional Information

Just a quick note – these numbers are estimates and will vary based on your exact ingredients. For one generous serving of this garlic parmesan chicken and potatoes, you’re looking at about 420 calories, with a great balance of 35g protein and 30g carbs. It’s got 18g of healthy fats too, mostly from that delicious olive oil and parmesan. Not bad for such a comforting meal! Remember, using different cuts of chicken or potato varieties will tweak these numbers slightly.

Frequently Asked Questions

I get so many questions about this garlic parmesan chicken recipe – here are the answers to the ones that pop up most often! Trust me, I’ve tested all these variations in my own kitchen.

Can I Use Chicken Thighs Instead of Breasts?

Absolutely! I actually prefer thighs sometimes because they stay extra juicy. Use 6-8 boneless, skinless thighs (about 2 lbs total). No need to change cooking time – just check that they reach 165°F internally. The dark meat pairs beautifully with the garlic parmesan flavors. My kids say it tastes even more “restaurant style” with thighs!

How Do I Prevent Soggy Potatoes?

Here’s my foolproof trick: After cooking, spread everything on a baking sheet and broil for 3-5 minutes. That quick blast of heat gives you crispy edges and dries out excess moisture. Also, make sure not to add extra liquid – the chicken and potatoes release plenty on their own. And don’t skip halving those potatoes – thicker pieces stay firmer!

Can I make this ahead of time? You bet! Prep everything (even mix the sauce) the night before. Store separately in the fridge, then just dump it all in the crockpot in the morning. The flavors develop even better!

What if I don’t have fresh herbs? No worries – dried herbs work great here. Just use 1/3 the amount (so 1 tsp dried instead of 1 tbsp fresh). The slow cooking really brings out their flavor.

Can I freeze leftovers? The chicken freezes beautifully for up to 3 months! Potatoes get a bit mealy when frozen, so I’d pick those out first. Thaw overnight in the fridge and reheat in the oven for best texture.