I added my Crockpot Garlic Parmesan Chicken and Potatoes to my Easy Family Friendly Crockpot Meals because it uses just a handful of ingredients and almost no hands-on time, which should make you curious how it all comes together.
I love meals that feel like cheating, and this Crockpot Garlic Parmesan Chicken and Potatoes pretty much does. I toss chicken breasts in, add the sharp kick of garlic and a dusting of Parmesan cheese, then let it do its thing while I get other stuff done.
It’s the kind of recipe that shows up on Easy Family Friendly Crockpot Meals lists for a reason, but I’ve also used it for Low And Slow Crockpot Meals when I wanted deeper flavor. Honest to god, it’s simple, a little messy, and somehow always hits the spot.
Try it, you might be surprised.
Ingredients
- Chicken breasts: lean, high in protein, filling, great for muscle recovery.
- Baby potatoes: starchy carbs, earthy flavor, good fiber, keeps the dish cozy.
- Garlic: strong savory punch, low calorie, may boost immunity a bit.
- Parmesan cheese: salty, umami rich, calcium and protein, adds depth.
- Olive oil: healthy fats, silky mouthfeel, helps flavors bloom during cooking.
- Butter: adds richness and comfort, high in saturated fat so use sparingly.
- Chicken broth: keeps meat moist, adds savory background, it’s low calorie option.
- Lemon juice: bright acidic note, cuts richness, makes flavors pop.
Ingredient Quantities
- 2 pounds boneless skinless chicken breasts (about 3 to 4 breasts)
- 1.5 pounds baby potatoes, halved
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese plus extra for serving
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley for garnish
How to Make this
1. Wash and halve
1.5 pounds baby potatoes, pat them dry, then season lightly with a pinch of the kosher salt and a little black pepper.
2. Pat 2 pounds boneless skinless chicken breasts dry and sprinkle both sides with the rest of the kosher salt and 1/2 teaspoon black pepper.
3. In a bowl whisk together 3 tablespoons melted unsalted butter, 2 tablespoons olive oil, 4 cloves minced garlic, 1/2 cup grated Parmesan (reserve a few tablespoons for finishing), 1/2 cup chicken broth, 1 teaspoon Italian seasoning, and 1 teaspoon fresh lemon juice until mostly combined.
4. If you want better flavor and color sear the chicken quickly in a hot skillet 1 to 2 minutes per side, dont worry about cooking through, this is optional but worth the extra 3 minutes.
5. Add the halved potatoes to the bottom of the crockpot in an even layer, place the chicken on top of the potatoes, then pour the garlic Parmesan mixture evenly over everything so the potatoes and chicken get coated.
6. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches 165 F and the potatoes are fork tender. If your crockpot runs hot check it earlier, you dont want dry chicken.
7. Halfway through cooking give the potatoes a gentle stir or nudge so they cook evenly and soak up sauce, just be careful not to shred the chicken.
8. If the sauce seems thin near the end, remove the lid for the last 15 to 30 minutes to let it reduce slightly and thicken, or lift the chicken out and let the juices simmer down a little before returning the chicken.
9. Sprinkle the reserved Parmesan and 2 tablespoons chopped fresh parsley over the hot chicken and potatoes, let rest 5 minutes, then serve warm with extra grated Parmesan on the side.
Equipment Needed
1. Slow cooker or crockpot (6 to 7 qt), this is where everything cooks
2. Large skillet or frying pan for searing the chicken, optional but worth it
3. Cutting board for potatoes and chicken
4. Chef’s knife, sharp please
5. Medium mixing bowl and a whisk to combine the sauce
6. Measuring cups and measuring spoons
7. Tongs or a spatula to move the chicken without shredding it
8. Wooden spoon or slotted spoon to gently stir the potatoes halfway through
9. Instant read meat thermometer to check the chicken hits 165 F
FAQ
Crockpot Garlic Parmesan Chicken And Potatoes Recipe Substitutions and Variations
- Chicken breasts: swap 2 pounds boneless skinless chicken breasts for an equal weight of boneless skinless chicken thighs — theyre juicier and less likely to dry out, and cook about the same time in the crockpot.
- Baby potatoes: use halved Yukon Golds or small red potatoes instead; similar creamy texture and thin skins so no peeling needed, they hold up well in slow cooking.
- Parmesan cheese: replace 1/2 cup grated Parmesan with 1/2 cup grated Pecorino Romano or Asiago; both are a bit sharper and saltier so taste and reduce the kosher salt if needed.
- Chicken broth: use 1/2 cup vegetable broth for a vegetarian option or 1/2 cup dry white wine (like Pinot Grigio) for extra brightness, just let the wine mellow a bit as it cooks.
Pro Tips
1) Pound or butterfly the breasts so theyre all about the same thickness, and let them sit at room temp for 15 to 20 minutes before cooking — theyll cook more evenly and are less likely to dry out. (If you want extra forgiveness swap to bone-in thighs, they handle long cooks way better.)
2) Par‑boil the halved potatoes 6 to 8 minutes till just tender, drain and give them a little shake in the colander so their edges rough up. That rough surface grabs more sauce so they end up way more flavorful.
3) If the sauce is too thin dont panic, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in during the last 20 minutes on low, or add a splash of cream or a tablespoon of cream cheese for richness. You can also lift the chicken off and reduce the juices on the stove for a couple minutes to concentrate flavor.
4) Use an instant‑read thermometer and watch it — aim for 165 F final temp, or for juicier meat pull at 160 F and let it rest 5 minutes so carryover heat finishes it. Finish with fresh lemon zest and extra grated Parmesan just before serving, or a quick 2 to 3 minute hit under the broiler for color, but keep an eye on it so it doesnt burn.
Crockpot Garlic Parmesan Chicken And Potatoes Recipe
I added my Crockpot Garlic Parmesan Chicken and Potatoes to my Easy Family Friendly Crockpot Meals because it uses just a handful of ingredients and almost no hands-on time, which should make you curious how it all comes together.
4
servings
946
kcal
Equipment: 1. Slow cooker or crockpot (6 to 7 qt), this is where everything cooks
2. Large skillet or frying pan for searing the chicken, optional but worth it
3. Cutting board for potatoes and chicken
4. Chef’s knife, sharp please
5. Medium mixing bowl and a whisk to combine the sauce
6. Measuring cups and measuring spoons
7. Tongs or a spatula to move the chicken without shredding it
8. Wooden spoon or slotted spoon to gently stir the potatoes halfway through
9. Instant read meat thermometer to check the chicken hits 165 F
Ingredients
2 pounds boneless skinless chicken breasts (about 3 to 4 breasts)
1.5 pounds baby potatoes, halved
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup grated Parmesan cheese plus extra for serving
1/2 cup chicken broth
1 teaspoon Italian seasoning
1 teaspoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley for garnish
Directions
- Wash and halve
- 5 pounds baby potatoes, pat them dry, then season lightly with a pinch of the kosher salt and a little black pepper.
- Pat 2 pounds boneless skinless chicken breasts dry and sprinkle both sides with the rest of the kosher salt and 1/2 teaspoon black pepper.
- In a bowl whisk together 3 tablespoons melted unsalted butter, 2 tablespoons olive oil, 4 cloves minced garlic, 1/2 cup grated Parmesan (reserve a few tablespoons for finishing), 1/2 cup chicken broth, 1 teaspoon Italian seasoning, and 1 teaspoon fresh lemon juice until mostly combined.
- If you want better flavor and color sear the chicken quickly in a hot skillet 1 to 2 minutes per side, dont worry about cooking through, this is optional but worth the extra 3 minutes.
- Add the halved potatoes to the bottom of the crockpot in an even layer, place the chicken on top of the potatoes, then pour the garlic Parmesan mixture evenly over everything so the potatoes and chicken get coated.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches 165 F and the potatoes are fork tender. If your crockpot runs hot check it earlier, you dont want dry chicken.
- Halfway through cooking give the potatoes a gentle stir or nudge so they cook evenly and soak up sauce, just be careful not to shred the chicken.
- If the sauce seems thin near the end, remove the lid for the last 15 to 30 minutes to let it reduce slightly and thicken, or lift the chicken out and let the juices simmer down a little before returning the chicken.
- Sprinkle the reserved Parmesan and 2 tablespoons chopped fresh parsley over the hot chicken and potatoes, let rest 5 minutes, then serve warm with extra grated Parmesan on the side.
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: 462g
- Total number of serves: 4
- Calories: 946kcal
- Fat: 27g
- Saturated Fat: 11g
- Trans Fat: 0.1g
- Polyunsaturated: 2g
- Monounsaturated: 11g
- Cholesterol: 230mg
- Sodium: 1148mg
- Potassium: 1462mg
- Carbohydrates: 29g
- Fiber: 4g
- Sugar: 2g
- Protein: 75g
- Vitamin A: 300IU
- Vitamin C: 39mg
- Calcium: 205mg
- Iron: 4.4mg
