Garlic Parmesan Chicken Crockpot

Garlic parmesan chicken crockpot is pure comfort food made easy. Tender chicken and potatoes slow-cook in a creamy garlic parmesan sauce, creating a meal that practically makes itself while filling your house with the most incredible aroma.

Why You’ll Love This Recipe

This is the ultimate set-it-and-forget-it dinner that tastes like you spent hours in the kitchen. The slow cooker does all the work, transforming simple ingredients into something absolutely delicious. Chicken breasts stay incredibly moist and tender, while potatoes soak up all that garlicky, cheesy goodness.

The aroma that fills your home as this cooks is absolutely heavenly. It’s perfect for busy weekdays when you want a home-cooked meal without the stress. Plus, cleanup is minimal since everything cooks in one pot.

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Ingredients You’ll Need

• 4 boneless, skinless chicken breasts (about 2 lbs)
• 1 lb baby potatoes, halved
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 tsp dried Italian herbs
• Salt and pepper to taste
• 2 tbsp olive oil

Baby potatoes are ideal because they stay firm during the long cooking time. Regular potatoes can be cubed if baby potatoes aren’t available.

Why These Ingredients Work

Boneless, skinless chicken breasts are lean and cook evenly in the slow cooker without becoming dry. Baby potatoes hold their shape beautifully during slow cooking while absorbing the savory sauce.

Fresh garlic infuses everything with its aromatic, pungent flavor that mellows as it cooks. Chicken broth keeps everything moist and creates a flavorful base for the sauce.

Parmesan cheese adds rich, nutty, salty depth and creates a luscious coating. Italian herbs bring oregano, basil, and thyme notes that complement garlic and cheese perfectly. Olive oil adds richness and helps the garlic develop flavor.

Essential Tools and Equipment

• Slow cooker (4-6 quart size)
• Sharp knife for mincing garlic
• Measuring cups and spoons
• Tongs for serving

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Halve the baby potatoes. Mince the garlic finely. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

Step 2: Layer in the Slow Cooker

Drizzle olive oil in the bottom of your slow cooker. Add the halved potatoes, spreading them in an even layer. Place the seasoned chicken breasts on top of the potatoes.

Step 3: Add the Flavorings

Sprinkle the minced garlic and Italian herbs over the chicken and potatoes. Pour the chicken broth into the slow cooker, being careful not to wash off the seasonings.

Step 4: Cook

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender. The chicken should reach an internal temperature of 165°F.

Step 5: Add the Parmesan

About 30 minutes before serving, sprinkle the grated Parmesan cheese over the chicken and potatoes. Cover and let it melt and create a creamy coating.

Step 6: Serve

Carefully remove the chicken and potatoes from the slow cooker using tongs. Spoon some of the cooking liquid over the top before serving.

You Must Know

Don’t lift the lid during cooking except to add the Parmesan near the end. Every time you lift the lid, you add 15-20 minutes to the cooking time. Also, make sure your chicken breasts are roughly the same size so they cook evenly. If you have one very thick breast, pound it to an even thickness or butterfly it.

Personal Secret: For extra crispy, golden chicken skin, sear the chicken breasts in a hot skillet for 2-3 minutes per side before adding them to the slow cooker.

Pro Tips & Cooking Hacks

• Line your slow cooker with a liner for the easiest cleanup ever
• Add vegetables like carrots or green beans in the last hour of cooking
• Use chicken thighs instead of breasts for richer flavor and more forgiving texture
• Save the cooking liquid to use as gravy or for reheating leftovers
• Add cream cheese in the last 30 minutes for an even creamier sauce

Flavor Variations & Suggestions

Make it creamy by adding a cup of heavy cream during the last hour. Try sun-dried tomatoes for tangy, concentrated tomato flavor.

Add spinach or kale in the last 30 minutes for greens. Use sweet potatoes instead of regular potatoes for a different flavor profile. Mix in mushrooms and onions for more vegetables and umami depth.

Make-Ahead Options

Prep everything the night before—place chicken and potatoes in the slow cooker insert, mix the seasonings, and store in the fridge.

In the morning, add the liquid and turn it on before you leave. Leftovers keep beautifully for up to four days and can be frozen for up to three months.

What to Serve With Garlic Parmesan Chicken Crockpot

A simple green salad with balsamic vinaigrette balances the richness. Steamed broccoli or green beans add color and nutrition. Crusty bread is perfect for soaking up the delicious sauce. A glass of white wine pairs wonderfully for adults.

Allergy Information

This recipe contains dairy. For a dairy-free version, use nutritional yeast instead of Parmesan cheese and ensure your chicken broth is dairy-free. It’s naturally gluten-free.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave or in a covered dish in a 350°F oven until warmed through. Add a splash of chicken broth if needed to prevent drying out.

Can I use frozen chicken?

It’s not recommended for food safety reasons. Always thaw chicken completely before slow cooking.

Why is my chicken dry?

Overcooking is the culprit. Check the chicken after the minimum cooking time and remove it when it reaches 165°F.

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