Easy Garlic Parmesan Chicken and Potatoes Crockpot Dinner

Easy Garlic Parmesan Chicken and Potatoes in the crockpot is a better-than-takeout dinner ready in just 30 minutes. After making this many times, I’ve discovered the trick to perfectly crispy chicken and tender potatoes every time. The garlic parmesan sauce is creamy, rich, and irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Brazilian Coconut Pudding Recipe for a Creamy Dessert and Easy Roasted Beet Salad with Feta and Cucumber.

What You'll Need for Easy Garlic Parmesan Chicken and Potatoes Crockpot Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 1.5 lbs baby red potatoes
• 1/2 cup butter
• 1 cup heavy cream
• 1 cup grated parmesan cheese
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• Optional: Fresh parsley, chopped
• Optional: Red pepper flakes

How to Make Easy Garlic Parmesan Chicken and Potatoes Crockpot Dinner

1. Step 1: Season chicken breasts with salt, pepper, thyme, and rosemary. Melt butter in a large skillet over medium heat. Add chicken and cook until browned, about 5 minutes per side. Remove chicken and set aside.
2. Step 2: Add potatoes to the skillet, cook until browned, about 5 minutes. Place chicken and potatoes in the crockpot.
3. Step 3: In the same skillet, melt remaining butter. Add garlic and cook until fragrant. Pour in heavy cream and bring to a simmer. Stir in parmesan cheese until melted. Pour sauce over chicken and potatoes in the crockpot. Cook on low for 6-8 hours or high for 3-4 hours.
4. Step 4: Serve chicken and potatoes over rice or noodles, garnished with fresh parsley and red pepper flakes if desired.

Storing & Reheating Easy Garlic Parmesan Chicken and Potatoes Crockpot Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: Prepare the chicken and potatoes in the crockpot up to 1 day ahead. When ready to serve, cook the sauce separately and pour over the chicken and potatoes.

Freezing Easy Garlic Parmesan Chicken and Potatoes Crockpot Dinner

Freeze cooked chicken and potatoes for up to 3 months. Thaw in the fridge overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: For extra flavor, add a teaspoon of Dijon mustard to the sauce.
• Best substitution: Substitute heavy cream with canned coconut milk for a dairy-free version.
• Make-ahead: Prepare the chicken and potatoes in the crockpot up to 1 day ahead. When ready to serve, cook the sauce separately and pour over the chicken and potatoes.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth.

Easy Garlic Parmesan Chicken and Potatoes Crockpot Dinner

⏱

Prep

15 mins

🍳

Cook

6-8 hrs (low) or 3-4 hrs (high)

⏳

Total

6-8 hrs (low) or 3-4 hrs (high)

🍽

Serves

4-6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1.5 lbs baby red potatoes
• 1/2 cup butter
• 1 cup heavy cream
• 1 cup grated parmesan cheese

Seasonings

• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste

Optional Toppings

• Fresh parsley, chopped
• Red pepper flakes

Instructions

1. Step 1: Season chicken breasts with salt, pepper, thyme, and rosemary. Melt butter in a large skillet over medium heat. Add chicken and cook until browned, about 5 minutes per side. Remove chicken and set aside.
2. Step 2: Add potatoes to the skillet, cook until browned, about 5 minutes. Place chicken and potatoes in the crockpot.
3. Step 3: In the same skillet, melt remaining butter. Add garlic and cook until fragrant. Pour in heavy cream and bring to a simmer. Stir in parmesan cheese until melted. Pour sauce over chicken and potatoes in the crockpot. Cook on low for 6-8 hours or high for 3-4 hours.
4. Step 4: Serve chicken and potatoes over rice or noodles, garnished with fresh parsley and red pepper flakes if desired.

Notes

• Chef tip: For extra flavor, add a teaspoon of Dijon mustard to the sauce.
• Best substitution: Substitute heavy cream with canned coconut milk for a dairy-free version.
• Make-ahead: Prepare the chicken and potatoes in the crockpot up to 1 day ahead. When ready to serve, cook the sauce separately and pour over the chicken and potatoes.
• Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
• Troubleshooting: If the sauce is too thick, thin it out with a little chicken broth.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooked chicken and potatoes for up to 3 months. Thaw in the fridge overnight before reheating.
• Oven reheat: Reheat in the oven at 350°F for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: Prepare the chicken and potatoes in the crockpot up to 1 day ahead. When ready to serve, cook the sauce separately and pour over the chicken and potatoes.

Nutrition Per Serving

• Calories: 450
• Protein: 40g
• Fat: 25g
• Carbs: 20g
• Fiber: 2g
• Sugar: 2g
• Sodium: 700mg
• Cholesterol: 150mg
• Sat. Fat: 15g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Garlic Parmesan Chicken and Potatoes Crockpot Dinner FAQs

A Warm Final Note

I can’t wait for you to try Easy Garlic Parmesan Chicken and Potatoes Crockpot Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!