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Delicious Garlic Parmesan Crockpot Chicken and Potatoes dish ready to serve.

Delicious Garlic Parmesan Crockpot Chicken and Potatoes Recipe

by Look My Recipe
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Garlic Parmesan Crockpot Chicken and Potatoes is basically the answer to that frantic evening scramble — you know the one. You’re staring at the fridge, debating if cereal can count as dinner again. But wait, you remember: the slow cooker’s here to play hero. So, you want something ridiculously easy but tastes like you slaved away at one of those secret five-star restaurants? This slow cooker recipe’s your golden ticket. Plus, it needs hardly any prep and the smell, oh man, it’ll have your neighbors snooping around for what’s cookin.

Garlic Parmesan Crockpot Chicken and Potatoes

Ingredients For Garlic Parmesan Chicken & Potatoes

Before we get wild with the slow cooker, let’s talk about what’s going in the pot. Honestly, you probably have most of these in your kitchen already (unless your fridge is like mine the day before grocery shopping). You’ll want:

  • Boneless, skinless chicken breasts or thighs (about 2 lbs, which for me is like 4–6 pieces)
  • About 1.5 pounds of bite-sized potatoes (think baby reds or golds)
  • 4 big ol’ cloves of garlic, minced — don’t even try dried garlic powder, fresh is a MUST here
  • 1/2 cup grated Parmesan cheese (not the green can stuff, grab the real cheese if you can)
  • 1/3 cup melted salted butter
  • 1 teaspoon dried Italian herbs (or whatever you have: parsley, oregano, basil — just toss something green in)
  • Salt and pepper (don’t be shy)
  • Optional: Some shredded mozzarella for a gooey finish or a sprinkle of red pepper flakes if you want a kick

I find the combo of real Parmesan, actual garlic, and a healthy dose of butter makes everything taste way fancier than it really is.

Garlic Parmesan Crockpot Chicken and Potatoes

How To Make Garlic Parmesan Chicken & Potatoes

Okay, get ready for this — it’s almost silly how simple it is. First up, spray your slow cooker with nonstick spray if you’re the type who hates scraping stuck cheese later (that’s me). Toss your bite-sized potatoes in first. Then, lay in your chicken pieces right over those.

Now, in a microwavable bowl, melt your butter and mix in all that freshly minced garlic, your Parmesan, Italian herbs, salt and pepper. Drizzle this mixture all over the chicken and potatoes. Smell that? Savory heaven before it even cooks.

Lid on, slow cooker set to LOW for about 5-6 hours (or HIGH for roughly 3). Don’t peek, just trust it. Chicken should be fork-tender and the potatoes all soft and happy. Sometimes I’ll sprinkle a bit of mozzarella on top and let it melt in the last couple minutes if I’m feeling extra. Serve up with some bread to scoop up that sauce. That’s dinner done and dusted.

“I made this for a busy Wednesday night, and my picky eater *ate seconds*. Will definitely stay in our dinner rotation!” — Ashley, Ohio

Delicious Garlic Parmesan Crockpot Chicken and Potatoes Recipe

What Cut Of Chicken To Use

This one’s actually more personal than you’d think. Some folks swear by thighs — super juicy, hard to mess up, and they soak up flavor like a sponge. Breasts will work just fine though. If you go with breasts, keep an eye out: they can dry out if left too long. If you’re team thighs, you barely need a knife, seriously. I usually do half and half so everyone’s happy.

Just avoid bone-in pieces unless you like picking them out at the table (I definitely do not). And hey, frozen chicken works if you forgot to thaw — just add an extra hour to the cook time.

What Type Of Potatoes To Use

Here’s where I’ll argue with anyone: baby potatoes are hands down the best. They cook evenly, never mushy, and the skin gets all lovely soft. Red, gold, or even blue — doesn’t matter. Just cut them into similar sizes so nothing stays half-raw.

Russets? Eh, they’re okay, but they fall apart sometimes. Sweet potatoes for a twist? Why not. But my go-to is those cute little baby potatoes. Toss ‘em in, skin and all, and you’re golden.

What Type Of Parmesan Cheese To Use

Not to sound like a cheese snob or anything, but this is where things can get wild. Skip the powdery stuff from the pantry shelf — you know the type I mean. Go for fresh Parmesan from the deli aisle. It melts better, tastes richer, and actually turns that buttery sauce into magic.

Shredded or grated both work, but grated melts quicker and gets into every crevice. If you’re feeling fancy, grate it yourself. Worth every second, trust me.

Serving Suggestions

Let’s talk how to eat this masterpiece (besides directly out of the cooker):

  • Pile it onto a mound of mashed potatoes for extra carb heaven.
  • Spoon it over steamed green beans or broccoli so you can at least pretend it’s healthy.
  • Scoop everything (with all the buttery sauce) onto toasted sourdough — addictive stuff.
  • Top with extra fresh parsley and cracked black pepper for looks.

Common Questions

Can I prep this ahead of time?
Definitely. You can combine all ingredients in the insert and keep in the fridge overnight. Just pop it on in the morning.

Will this freeze well?
Kinda. The chicken is fine, but potatoes can get a little mushy when thawed. Still edible, just not as fab.

Can I use bone-in chicken?
Technically yes, but it’s a mess to eat, so I just don’t bother.

Is it super garlicky?
It’s the right amount. If you really love garlic, add another clove for fun.

What about leftovers?
They reheat like a dream. Sometimes I stuff them into a pita for lunch — try it.

Go Make Dinner The Easiest Part Of Your Day

Alright, so that’s my totally honest, tried-and-true guide to the best Garlic Parmesan Crockpot Chicken and Potatoes you’ll ever whip up. Zero dinner drama. You saw how straightforward it is, and you don’t need a culinary degree to pull it off. If you want even more ideas, check out Crockpot Garlic Parmesan Chicken and Potatoes – Cooking in the … or This Crockpot Parmesan Chicken and Potatoes is both easy to … for other spins. Plus, there’s a killer walkthrough at Crockpot Garlic Parmesan Chicken And Potatoes + VIDEO – Fit Slow … if you like visual steps. Seriously, give this a try — what’s the worst that could happen? Dinner’s handled.

Garlic Parmesan Crockpot Chicken and Potatoes

A ridiculously easy slow cooker recipe combining tender chicken, bite-sized potatoes, and a garlic Parmesan sauce that fills your home with an irresistible aroma.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400

Ingredients
  

For the Chicken and Potatoes
  • 2 lbs Boneless, skinless chicken breasts or thighs Typically 4-6 pieces.
  • 1.5 lbs Bite-sized potatoes (such as baby reds or golds) Cut into similar sizes.
  • 4 cloves Garlic, minced Fresh is a must.
  • 1/2 cup Grated Parmesan cheese Use real cheese, not the pre-grated type.
  • 1/3 cup Melted salted butter
  • 1 teaspoon Dried Italian herbs Can substitute with parsley, oregano, or basil.
  • to taste Salt and pepper Don’t be shy with seasoning.
  • optional Shredded mozzarella For a gooey finish.
  • optional Red pepper flakes For added spiciness.

Method
 

Preparation
  1. Spray your slow cooker with nonstick spray to prevent sticking.
  2. Toss in the bite-sized potatoes.
  3. Lay the chicken pieces over the potatoes.
  4. In a microwavable bowl, melt the butter and mix in the minced garlic, Parmesan cheese, Italian herbs, salt, and pepper.
  5. Drizzle the mixture over the chicken and potatoes.
Cooking
  1. Cover the slow cooker and set to LOW for 5-6 hours or HIGH for approximately 3 hours.
  2. Do not peek during cooking. The chicken should be fork-tender and the potatoes soft.
  3. If desired, sprinkle mozzarella cheese on top in the last couple of minutes for melting.
Serving
  1. Serve with bread to scoop up the delicious sauce.

Notes

This recipe is great for busy nights and can be prepared ahead of time. Leftovers reheat well and can be repurposed in pitas or served over mashed potatoes or steamed veggies.

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