I set it and forget it with my Crockpot Garlic Parmesan Chicken & Potatoes recipe, and a surprising timing trick I share below keeps dinner stress free.

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I have a confession I keep coming back to this set it and forget it dinner because it somehow tastes like I fussed all night even though I didnt. It’s a simple, bold combo of boneless skinless chicken breasts and Parmesan cheese that fills the house with that garlic parmesan thing everyone talks about.

On crazy weeknights I toss it in, go to work, then come home curious if it will be as good as last time. People google Garlic Chicken Potatoes Crock Pot or Garlic Parmesan Chicken And Potatoes Slow Cooker and it makes sense.

It feels like the cheat code for dinner.

Ingredients

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Chicken breasts: Lean protein, fills you up, helps muscle repair, mild flavor, very versatile.
Baby potatoes: Good carbs and fiber, earthy taste, makes dish hearty and comfort-food.
Garlic: Adds sharp savory punch, immune-boosting compounds, cooks down sweet and mellow.
Parmesan cheese: Salty, nutty umami boost, adds calcium and protein, use sparingly for flavor.
Olive oil: Heart healthy fats, adds richness and depth, light fruity note when good.
Butter: Gives silky mouthfeel and golden browning, adds saturated fat so don’t overdo.
Lemon juice: Brightens flavors with zesty acidity, cuts richness, adds a fresh lift.
Parsley: Fresh herb, tiny dose of vitamins, adds color and a clean finish.

Ingredient Quantities

4 boneless skinless chicken breasts about 1 1/2 to 2 lbs

1 1/2 lbs baby potatoes, halved (red or Yukon gold work)

3 tablespoons olive oil

3 tablespoons unsalted butter, melted

4 cloves garlic, minced

1/2 cup grated Parmesan cheese plus extra for serving

1/2 cup low sodium chicken broth

1 teaspoon Italian seasoning

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper, plus more to taste

2 tablespoons chopped fresh parsley for garnish (optional)

1 tablespoon lemon juice (optional, for brightness)

How to Make this

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1. Pat chicken breasts dry and season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika and 1 teaspoon Italian seasoning; set aside.

2. Halve the 1 1/2 lbs baby potatoes and toss them with a pinch of salt and pepper in the crockpot or a bowl so they wont be bland.

3. In a medium bowl whisk together 3 tablespoons olive oil, 3 tablespoons melted unsalted butter, 4 cloves minced garlic, 1/2 cup grated Parmesan cheese, 1/2 cup low sodium chicken broth and 1 tablespoon lemon juice if using; taste and add a little more salt or pepper if needed.

4. Optional but worth it: if you want extra flavor, reserve 1 tablespoon of the olive oil for searing and quickly brown the chicken 1 to 2 minutes per side in a hot skillet. It only takes a minute and locks in juices, but its totally optional.

5. Spread the halved potatoes in an even layer on the bottom of the crockpot, pour about half the garlic Parmesan sauce over the potatoes so they start soaking up flavor.

6. Nestle the seasoned (and seared if you did) chicken breasts on top of the potatoes and pour the remaining sauce over the chicken so everything is coated.

7. Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until chicken reaches 165 F and potatoes are tender when pierced with a fork. Dont overcook the chicken or it will dry out.

8. If the sauce seems too thin, remove chicken and potatoes to a plate, set the crockpot to HIGH with the lid off and let the liquid simmer for 15 to 25 minutes to reduce and thicken slightly, then pour back over the food.

9. Finish with 2 tablespoons chopped fresh parsley and extra grated Parmesan for serving. Let sit 5 minutes before serving so juices settle.

Equipment Needed

1. Crockpot or slow cooker (large enough for 4 chicken breasts)
2. Cutting board
3. Chef’s knife
4. Measuring spoons and measuring cups
5. Medium mixing bowl
6. Whisk or fork for mixing the sauce
7. Skillet for searing the chicken if you choose to brown it
8. Tongs or a slotted spatula to move the chicken and potatoes
9. Instant read meat thermometer to check the chicken reaches 165 F

FAQ

Can I use frozen chicken breasts? You can but it's not ideal. Frozen chicken takes longer and may cook unevenly, so thaw in the fridge first when possible. If you must use frozen, add extra time and always check the internal temp until it reaches 165 F in the thickest part.

How do I keep the potatoes from getting mushy? Use baby potatoes or cut larger potatoes into bigger chunks, and put them on the bottom of the crockpot so they cook more evenly. Cook on low for a set time and check early, because overcooking is what makes them fall apart.

Can I swap the chicken or potatoes for something else? Yep. Chicken thighs work great and are a bit more forgiving. Sweet potatoes or regular russets can be used too, just expect a different cook time and texture, and adjust size of the pieces so they finish with the chicken.

How do I thicken the sauce if it's too thin? Make a quick slurry with one tablespoon cornstarch mixed into two tablespoons cold water, stir it into the crockpot, then cook on high for about fifteen to twenty minutes. Or remove the chicken and potatoes and simmer the sauce on the stove until it reduces.

How long will leftovers keep and how should I reheat them? Store leftovers in an airtight container in the fridge for three to four days, or freeze up to three months. Reheat in the oven at 350 F until hot throughout or microwave in short bursts, stirring often. If frozen, thaw overnight in the fridge before reheating.

Crockpot Garlic Parmesan Chicken And Potatoes For Busy Weeknights Recipe Substitutions and Variations

Chicken breasts: Swap for boneless skinless chicken thighs. They stay juicier and usually need about the same crockpot time, or try turkey cutlets if you want leaner meat though you might shorten the cook time a bit.
Baby potatoes: Use fingerling potatoes or small chunks of Yukon gold. You can also use sweet potatoes but cut them a little bigger and add them in the last 1.5 to 2 hours so they dont turn to mush.
Parmesan cheese: Pecorino Romano or Asiago are good if you want a sharper, saltier bite. For a dairy free option try nutritional yeast, it gives a cheesy flavor though not identical.
Low sodium chicken broth: Substitute low sodium vegetable broth for a meatless version, or dilute regular broth with water, or use 1 cup water plus 1 tsp bouillon for a quick swap, dont forget to taste and adjust salt.

Pro Tips

1) Salt smartly — taste the sauce before you add extra salt. Parmesan and the broth already pack sodium, so start light and adjust at the end or after you remove the chicken.

2) Sear if you can, even just a minute per side. Pat the breasts dry first, hot pan with the reserved olive oil makes a quick crust and helps lock juices in, you wont regret the extra 2 minutes.

3) Keep potatoes even and/or give them a head start. Cut them uniformly so they cook at the same rate, or microwave/steam them for 3 to 4 minutes before adding if you hate undercooked potatoes. Toss them with some of the sauce so they absorb flavor instead of staying bland.

4) For a better sauce texture, remove the chicken and reduce the cooking liquid or stir in a tiny cornstarch slurry at the end. Or for richer, creamier sauce add a splash of cream or a tablespoon of cream cheese, then finish with lemon juice for brightness.

Crockpot Garlic Parmesan Chicken And Potatoes For Busy Weeknights Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I set it and forget it with my Crockpot Garlic Parmesan Chicken & Potatoes recipe, and a surprising timing trick I share below keeps dinner stress free.

Servings

servings

Calories

697

kcal

Equipment: 1. Crockpot or slow cooker (large enough for 4 chicken breasts)
2. Cutting board
3. Chef’s knife
4. Measuring spoons and measuring cups
5. Medium mixing bowl
6. Whisk or fork for mixing the sauce
7. Skillet for searing the chicken if you choose to brown it
8. Tongs or a slotted spatula to move the chicken and potatoes
9. Instant read meat thermometer to check the chicken reaches 165 F

Ingredients

4 boneless skinless chicken breasts about 1 1/2 to 2 lbs
1 1/2 lbs baby potatoes, halved (red or Yukon gold work)
3 tablespoons olive oil
3 tablespoons unsalted butter, melted
4 cloves garlic, minced
1/2 cup grated Parmesan cheese plus extra for serving
1/2 cup low sodium chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons chopped fresh parsley for garnish (optional)
1 tablespoon lemon juice (optional, for brightness)

Directions

Pat chicken breasts dry and season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika and 1 teaspoon Italian seasoning; set aside.
Halve the 1 1/2 lbs baby potatoes and toss them with a pinch of salt and pepper in the crockpot or a bowl so they wont be bland.
In a medium bowl whisk together 3 tablespoons olive oil, 3 tablespoons melted unsalted butter, 4 cloves minced garlic, 1/2 cup grated Parmesan cheese, 1/2 cup low sodium chicken broth and 1 tablespoon lemon juice if using; taste and add a little more salt or pepper if needed.
Optional but worth it: if you want extra flavor, reserve 1 tablespoon of the olive oil for searing and quickly brown the chicken 1 to 2 minutes per side in a hot skillet. It only takes a minute and locks in juices, but its totally optional.
Spread the halved potatoes in an even layer on the bottom of the crockpot, pour about half the garlic Parmesan sauce over the potatoes so they start soaking up flavor.
Nestle the seasoned (and seared if you did) chicken breasts on top of the potatoes and pour the remaining sauce over the chicken so everything is coated.
Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until chicken reaches 165 F and potatoes are tender when pierced with a fork. Dont overcook the chicken or it will dry out.
If the sauce seems too thin, remove chicken and potatoes to a plate, set the crockpot to HIGH with the lid off and let the liquid simmer for 15 to 25 minutes to reduce and thicken slightly, then pour back over the food.
Finish with 2 tablespoons chopped fresh parsley and extra grated Parmesan for serving. Let sit 5 minutes before serving so juices settle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.