I perfected a Crockpot Garlic Parmesan Chicken and Potatoes that practically cooks itself, and as one of my Easy Family Friendly Crockpot Meals it contains a simple trick you won’t expect.

Jump to Recipe

I’ll be honest I dont always want to babysit dinner. This Crockpot Garlic Parmesan Chicken And Potatoes is one of those lazy wins: tender boneless skinless chicken breasts bathed in a salty little shower of Parmesan cheese and a few surprise notes that somehow make it feel special.

I throw it on when I need Easy Family Friendly Crockpot Meals or when I’m doing Easy Crockpot Chicken Meal Prep, because it looks like effort but really doesnt take much. There’s a small trick I use to get the sauce to cling better, you’ll notice it the first time you try it.

Ingredients

Print Recipe (No Advertisments)

Chicken breasts: lean protein very filling, mild flavor that soaks up herbs and juices
Baby potatoes: good source of fiber and carbs, earthy taste, creamy inside holds sauce
Parmesan: salty umami punch, delivers calcium and savory richness, adds bold finish to dishes
Garlic: pungent aromatic may boost immunity, gives bright savory punch and depth to recipes
Olive oil: heart healthy monounsaturated fats, smooth mouthfeel, helps carry herbs and flavors real well
Butter: adds rich silky mouthfeel and golden flavor, increases indulgence and satiety overall though
Lemon juice: optional bright acid that lifts flavors, cuts richness, adds slight tangy freshness

Ingredient Quantities

4 boneless skinless chicken breasts (about 1.5 to 2 lbs, you can sub thighs if you want)

1.5 lb baby potatoes, halved

1/2 cup grated Parmesan cheese (freshly grated if possible)

3 tablespoons unsalted butter, melted

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried Italian seasoning

1 teaspoon dried parsley (or 1 tablespoon chopped fresh parsley)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup low sodium chicken broth

1 tablespoon lemon juice (optional) and a little extra parm for serving

How to Make this

Print Recipe (No Advertisments)

1. Pat the 4 chicken breasts dry and halve the
1.5 lb baby potatoes, set both aside.

2. In a bowl mix 1/2 cup grated Parmesan, 3 tablespoons melted unsalted butter, 2 tablespoons olive oil, 4 minced garlic cloves, 1 teaspoon dried Italian seasoning, 1 teaspoon dried parsley (or 1 tablespoon fresh), 1 teaspoon kosher salt and 1/2 teaspoon black pepper until it makes a loose paste. Reserve a little Parmesan for serving.

3. Toss the halved potatoes with about half of that Parmesan-butter mixture so theyre well coated.

4. Spread the coated potatoes in an even layer in the bottom of the crockpot.

5. If you want better texture you can quickly sear the chicken in a hot skillet 1 to 2 minutes per side in a bit of oil, but its optional. Nestle the chicken breasts on top of the potatoes.

6. Rub or spoon the remaining Parmesan mixture over the top of the chicken. Pour 1/2 cup low sodium chicken broth around the sides (not directly over the seasoned chicken) and add 1 tablespoon lemon juice if using.

7. Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until the potatoes are tender and the chicken reaches 165 F internal temp.

8. About halfway through give the potatoes a gentle stir or baste the chicken with the juices so everything absorbs the flavor, but dont overdo it or you lose heat.

9. When done sprinkle extra grated Parmesan and a little chopped fresh parsley if you have it, taste and adjust salt or pepper, then serve hot.

Equipment Needed

1. Slow cooker or crockpot (about 6 quart), the main cooking pot
2. Large skillet or frying pan for the optional quick sear
3. Cutting board for the chicken and potatoes
4. Chef’s knife, sharp enough to halve the potatoes and trim chicken
5. Medium bowl plus a spoon or rubber spatula to mix the Parmesan-butter paste
6. Measuring cups and spoons for butter, oil, broth and seasonings
7. Tongs and a slotted spoon or heatproof spatula to nestle and baste the chicken
8. Instant-read thermometer to check the chicken hits 165 F, dont skip this
9. Box grater or microplane for freshly grated Parmesan
10. Paper towels for patting the chicken dry and general cleanup

FAQ

Q: How long do I cook this on low or high?

A: Cook on low for about 3 1/2 to 4 1/2 hours or on high for 2 to 2 1/2 hours. Check the thickest part of the chicken with a thermometer it should read 165 F. Times vary by slow cooker size and chicken thickness so watch it.

Q: Can I use frozen chicken?

A: I don’t recommend it because it heats unevenly and can sit too long in the danger zone. If you must, add 1 1/2 to 2 times the normal cook time and verify the chicken hits 165 F. Better to thaw overnight first.

Q: Will the baby potatoes get mushy?

A: If they’re halved they usually finish nicely in the times above. If you like firmer potatoes, cut them smaller and add them later, or parboil for 5-7 minutes first. Also putting potatoes on the bottom helps them cook evenly.

Q: How do I keep the chicken from drying out?

A: Don’t overcook, layer the potatoes under the chicken so they protect it, and use the broth and butter in the recipe. Dark meat thighs are more forgiving if you’re worried about dry chicken.

Q: How can I thicken the sauce?

A: Take the chicken and potatoes out, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth and stir into the crockpot liquid. Turn to high and cook 10-15 minutes more till it thickens. You can also stir in a splash of cream or extra Parmesan.

Q: How should I store and reheat leftovers?

A: Cool and refrigerate within 2 hours in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat in the oven at 350 F until 165 F or microwave covered, but oven gives better texture for the potatoes and chicken.

Crockpot Garlic Parmesan Chicken And Potatoes Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless thighs (more forgiving), bone-in thighs for extra flavor but cook a bit longer, or turkey cutlets if you want a similar texture.
Baby potatoes: use Yukon Gold or red potatoes (same treatment), or sweet potatoes if you cut them larger and shorten the cook time because they get mushy faster.
Parmesan cheese: Pecorino Romano or Asiago work well for a salty tang, or nutritional yeast for a vegan option; pregrated is fine but fresh grated melts and tastes better.
Low sodium chicken broth: use vegetable broth, white wine for brightness, or water plus a bouillon cube/concentrate if thats what you have on hand.

Pro Tips

– Sear the chicken if you can, even just 1 to 2 minutes per side. It adds brown color and flavor and helps the chicken stay juicier. Dont crowd the pan or you’ll steam instead of brown, and pat the breasts dry first so they actually crisp.

– Cut the potatoes the same size and toss them well in the butter-Parmesan mix. If your potatoes are bigger, give them a quick 4 minute parboil or a 2 minute zap in the microwave so they finish tender at the same time as the chicken.

– Pour the broth around the edges like the recipe says, and only baste or stir once halfway through. Opening the lid too often drops temp and makes the cook time longer, so be gentle when you check it.

– For a nicer finish, reserve some extra grated Parmesan and broil or oven-roast for 3 to 5 minutes at the end to get a golden top. Watch it close though, parmesan burns fast. Also let the chicken rest 5 minutes before cutting so the juices settle.

Crockpot Garlic Parmesan Chicken And Potatoes Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I perfected a Crockpot Garlic Parmesan Chicken and Potatoes that practically cooks itself, and as one of my Easy Family Friendly Crockpot Meals it contains a simple trick you won't expect.

Servings

servings

Calories

651

kcal

Equipment: 1. Slow cooker or crockpot (about 6 quart), the main cooking pot
2. Large skillet or frying pan for the optional quick sear
3. Cutting board for the chicken and potatoes
4. Chef’s knife, sharp enough to halve the potatoes and trim chicken
5. Medium bowl plus a spoon or rubber spatula to mix the Parmesan-butter paste
6. Measuring cups and spoons for butter, oil, broth and seasonings
7. Tongs and a slotted spoon or heatproof spatula to nestle and baste the chicken
8. Instant-read thermometer to check the chicken hits 165 F, dont skip this
9. Box grater or microplane for freshly grated Parmesan
10. Paper towels for patting the chicken dry and general cleanup

Ingredients

4 boneless skinless chicken breasts (about 1.5 to 2 lbs, you can sub thighs if you want)
1.5 lb baby potatoes, halved
1/2 cup grated Parmesan cheese (freshly grated if possible)
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried Italian seasoning
1 teaspoon dried parsley (or 1 tablespoon chopped fresh parsley)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup low sodium chicken broth
1 tablespoon lemon juice (optional) and a little extra parm for serving

Directions

Pat the 4 chicken breasts dry and halve the
5 lb baby potatoes, set both aside.
In a bowl mix 1/2 cup grated Parmesan, 3 tablespoons melted unsalted butter, 2 tablespoons olive oil, 4 minced garlic cloves, 1 teaspoon dried Italian seasoning, 1 teaspoon dried parsley (or 1 tablespoon fresh), 1 teaspoon kosher salt and 1/2 teaspoon black pepper until it makes a loose paste. Reserve a little Parmesan for serving.
Toss the halved potatoes with about half of that Parmesan-butter mixture so theyre well coated.
Spread the coated potatoes in an even layer in the bottom of the crockpot.
If you want better texture you can quickly sear the chicken in a hot skillet 1 to 2 minutes per side in a bit of oil, but its optional. Nestle the chicken breasts on top of the potatoes.
Rub or spoon the remaining Parmesan mixture over the top of the chicken. Pour 1/2 cup low sodium chicken broth around the sides (not directly over the seasoned chicken) and add 1 tablespoon lemon juice if using.
Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until the potatoes are tender and the chicken reaches 165 F internal temp.
About halfway through give the potatoes a gentle stir or baste the chicken with the juices so everything absorbs the flavor, but dont overdo it or you lose heat.
When done sprinkle extra grated Parmesan and a little chopped fresh parsley if you have it, taste and adjust salt or pepper, then serve hot.

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.