I love making Crockpot Garlic Parmesan Chicken & Potatoes because it turns hectic weeknights into a delightful meal. Succulent chicken, tender baby potatoes, minced garlic, cream, and Parmesan slowly meld into a satisfying dish. Every bite offers a wonderfully rich blend of flavors that brings a comforting sense of ease.
I recently stumbled upon my new favorite recipe when I was scrambling to put dinner together on a busy weeknight. I had these 4 boneless skinless chicken breasts and some fresh halved baby potatoes just lying around, so I figured why not try something different.
I tossed in 6 cloves of minced garlic, a cup of heavy cream, and added half a cup of chicken broth to bring everything together. Then, I sprinkled a full cup of grated Parmesan cheese and a teaspoon of Italian seasoning, with salt and pepper to taste.
What really got me was that this crockpot garlic parmesan recipe lets you just set it and forget it while you take care of other stuff. Its simplicity and bold flavors, kind of like that famous garlic chicken potatoes crock pot magic, makes it my go-to for a fast, delicious dinner on hectic nights.
Enjoy experimenting as you really won’t regret it.
Why I Like this Recipe
I love this recipe for so many reasons. For one, it’s a real set-it-and-forget-it meal that fits perfectly into my busy weeknights. I don’t have to stand around chopping and stirring every minute of the day and that really takes the stress off cooking dinner.
Another thing I really appreciate is the flavor combo. The garlic and Parmesan create this rich, comforting sauce that reminds me of home-cooked meals and it honestly tastes amazing. Plus, I love that all the flavors meld together while the chicken and potatoes simmer—it’s like every bite is a little surprise of hearty goodness.
I also like that the recipe keeps things simple. The ingredients are stuff I usually have around in my kitchen and the whole process is easy enough that even if I’m a bit tired, I can throw it together and know it’s gonna be delicious.
Lastly, I love how the dish turns out super satisfying. The chicken comes out tender and the baby potatoes are so perfectly cooked, and when you combine that with the creamy sauce, it’s just one of those meals that makes me feel like I really nailed something in the kitchen—even if I made a few little errors along the way.
Ingredients
- Chicken breasts: lean protein that soaks up flavors and makes a hearty meal.
- Baby potatoes: starchy and fibrous, giving carbs and a satisfying bite.
- Garlic: pungent, aromatic, and boosts flavor while offering health perks.
- Heavy cream: rich and creamy, adding a silky texture with a savory touch.
- Parmesan cheese: salty, tangy, and provides extra protein and calcium.
- Chicken broth: savory liquid base that helps keep everything moist and tasty.
- Italian seasoning: an aromatic blend that ties flavors together with herby notes.
- Parsley: fresh herb garnish that brightens the dish with color and a mild, fresh flavor.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1.5 lbs baby potatoes, halved
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (optional)
How to Make this
1. Start by prepping all your ingredients. Wash and halve the baby potatoes and mince the garlic.
2. Place the baby potatoes at the bottom of your crockpot.
3. Season the chicken breasts with salt, pepper, and the Italian seasoning on both sides.
4. Lay the seasoned chicken on top of those potatoes.
5. In a medium bowl, mix together the heavy cream, chicken broth, minced garlic and grated Parmesan cheese until its well combined.
6. Pour this creamy mixture evenly over the chicken and potatoes so every piece gets some of that yummy sauce.
7. Cover your crockpot and let it cook on low for about 6-7 hours or on high for 3-4 hours until the chicken is cooked through and the potatoes are fork tender.
8. Once cooked, sprinkle the chopped fresh parsley on top for a burst of color and fresh flavor, then serve hot. Enjoy your meal!
Equipment Needed
1. Crockpot – You’ll use this to cook the chicken and potatoes for hours on low or high heat.
2. Knife and Cutting Board – These are needed to wash, halve the baby potatoes and mince the garlic.
3. Medium Mixing Bowl – Use this bowl to mix heavy cream, chicken broth, garlic and Parmesan cheese.
4. Measuring Cups and Spoons – You’ll need these to measure the heavy cream, chicken broth, Parmesan, and seasonings.
5. Stirring Utensil – A spoon or spatula to blend the sauce ingredients together.
6. Fork – Handy for testing if the chicken and potatoes are fully cooked.
7. Tongs – These help you to handle the chicken breasts when seasoning and placing them in the crockpot.
FAQ
Crockpot Garlic Parmesan Chicken And Potatoes For Busy Weeknights Recipe Substitutions and Variations
- If you’re out of heavy cream, you can try using half-and-half or even full fat coconut milk for a creamy texture.
- Instead of chicken broth, vegetable broth or water with a bouillon cube works pretty fine.
- If you don’t have Parmesan cheese handy, Pecorino Romano or Asiago can do the job well.
- You can swap Italian seasoning with a mix of dried basil and oregano if that’s what you have.
- In place of baby potatoes, diced red potatoes or Yukon Gold potatoes are good alternatives.
Pro Tips
1. Try browning the chicken in a skillet for a couple minutes on each side before you pop it in the crockpot. It adds a ton of flavor and texture that you might not get otherwise.
2. Make sure you cut the baby potatoes into even halves. This will help them cook evenly and not end up too mushy or too hard in some places.
3. Keep an eye on the sauce flavor. Sometimes the heavy cream and Parmesan can mute the salt and pepper, so be ready to adjust the seasonings at halfway if you think it needs a little extra kick.
4. Adding fresh parsley right before serving really makes a difference. If you mix it in too early, you’ll lose that bright, fresh taste that really pulls the dish together.
Crockpot Garlic Parmesan Chicken And Potatoes For Busy Weeknights Recipe
I love making Crockpot Garlic Parmesan Chicken & Potatoes because it turns hectic weeknights into a delightful meal. Succulent chicken, tender baby potatoes, minced garlic, cream, and Parmesan slowly meld into a satisfying dish. Every bite offers a wonderfully rich blend of flavors that brings a comforting sense of ease.
4
servings
728
kcal
Equipment: 1. Crockpot – You’ll use this to cook the chicken and potatoes for hours on low or high heat.
2. Knife and Cutting Board – These are needed to wash, halve the baby potatoes and mince the garlic.
3. Medium Mixing Bowl – Use this bowl to mix heavy cream, chicken broth, garlic and Parmesan cheese.
4. Measuring Cups and Spoons – You’ll need these to measure the heavy cream, chicken broth, Parmesan, and seasonings.
5. Stirring Utensil – A spoon or spatula to blend the sauce ingredients together.
6. Fork – Handy for testing if the chicken and potatoes are fully cooked.
7. Tongs – These help you to handle the chicken breasts when seasoning and placing them in the crockpot.
Ingredients
-
4 boneless skinless chicken breasts (about 1.5 lbs)
-
1.5 lbs baby potatoes, halved
-
6 cloves garlic, minced
-
1 cup heavy cream
-
1/2 cup chicken broth
-
1 cup grated Parmesan cheese
-
1 tsp Italian seasoning
-
Salt and pepper to taste
-
2 tbsp chopped fresh parsley (optional)
Directions
- Start by prepping all your ingredients. Wash and halve the baby potatoes and mince the garlic.
- Place the baby potatoes at the bottom of your crockpot.
- Season the chicken breasts with salt, pepper, and the Italian seasoning on both sides.
- Lay the seasoned chicken on top of those potatoes.
- In a medium bowl, mix together the heavy cream, chicken broth, minced garlic and grated Parmesan cheese until its well combined.
- Pour this creamy mixture evenly over the chicken and potatoes so every piece gets some of that yummy sauce.
- Cover your crockpot and let it cook on low for about 6-7 hours or on high for 3-4 hours until the chicken is cooked through and the potatoes are fork tender.
- Once cooked, sprinkle the chopped fresh parsley on top for a burst of color and fresh flavor, then serve hot. Enjoy your meal!
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.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 728kcal
- Fat: 36g
- Saturated Fat: 19g
- Trans Fat: 0.5g
- Polyunsaturated: 3g
- Monounsaturated: 4g
- Cholesterol: 191mg
- Sodium: 375mg
- Potassium: 1100mg
- Carbohydrates: 32g
- Fiber: 2.5g
- Sugar: 3g
- Protein: 65g
- Vitamin A: 500IU
- Vitamin C: 12mg
- Calcium: 355mg
- Iron: 2.5mg
