Looking for a simple, comforting dinner that’s both delicious and fuss-free? This Crockpot Garlic Parmesan Chicken and Potatoes recipe is exactly what you need! Imagine tender, juicy chicken breasts cooked low and slow with baby potatoes, all drenched in a creamy garlic Parmesan sauce that’s bursting with flavor. It’s a one-pot meal that’s perfect for busy weeknights or cozy weekends. Plus, the slow cooker does all the hard work while you relax or tackle your day. Let’s dive into this hearty and creamy delight!
Here’s what you’ll need to make this creamy garlic Parmesan crockpot chicken:
4 boneless, skinless chicken breasts
1 pound baby potatoes, halved
1 cup chicken broth
½ cup heavy cream
½ cup grated Parmesan cheese
4 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Prepare the potatoes: Place the halved baby potatoes at the bottom of your crockpot.
Season the chicken: Rub the chicken breasts with salt, pepper, and Italian seasoning.
Layer the chicken: Arrange the seasoned chicken breasts on top of the potatoes.
Mix the sauce: In a bowl, whisk together chicken broth, heavy cream, grated Parmesan cheese, and minced garlic.
Pour sauce over chicken: Evenly pour the garlic Parmesan mixture over the chicken and potatoes.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through and potatoes are tender.
Finish and serve: Remove chicken and potatoes, then stir the sauce in the crockpot to combine and thicken if desired. Serve everything drizzled with the creamy sauce and garnish with fresh parsley.
Use Yukon Gold or red potatoes if you can’t find baby potatoes—they work great too!
For a lower-fat version, substitute heavy cream with half-and-half or evaporated milk.
Add a handful of fresh spinach or kale in the last 30 minutes of cooking for a veggie boost.
Use grated Pecorino Romano instead of Parmesan for a sharper flavor twist.
If you like it spicy, add a pinch of red pepper flakes to the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop or microwave until heated through. Add a splash of chicken broth or cream if the sauce has thickened too much.
This dish is also freezer-friendly: freeze in portions before cooking or after fully cooked. Thaw overnight in the fridge before reheating.
Calories: 480 kcal
Protein: 40g
Fat: 28g
Carbohydrates: 20g
Fiber: 2g
Q: Can I use frozen chicken breasts in this recipe?
A: Yes! Just add 30 minutes to the cooking time if using frozen chicken. Make sure it reaches an internal temperature of 165°F.
Q: Can I make this recipe on the stove instead of a crockpot?
A: Absolutely! Brown the chicken and potatoes in a skillet, then simmer with the sauce on low heat until cooked through and tender, about 30-40 minutes.
Q: Is this recipe gluten-free?
A: Yes! All the ingredients are naturally gluten-free, making this a great option for gluten-sensitive diets.
This Crockpot Garlic Parmesan Chicken and Potatoes recipe is a winner for any home cook who wants a hearty, flavorful meal without the hassle. The creamy sauce paired with tender chicken and potatoes is comfort food at its finest—and the slow cooker means you can set it and forget it. Give this recipe a try and watch it become a family favorite! Don’t forget to share your experience in the comments below or tag us on social media when you make it!
Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
Preheat the oven to 375°F (190°C) 🔥.
Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.
Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
Serve hot ♨ and enjoy!
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
