Dinner

Garlic Parmesan Crockpot Chicken and Potatoes Recipe

BySarah Summers January 26, 2026January 26, 2026

Introduction

This Garlic Parmesan Crockpot Chicken and Potatoes recipe is an effortless weeknight dinner that combines tender chicken breasts with flavorful baby potatoes. Slow-cooked in a savory garlic and parmesan sauce, it’s a comforting meal that requires minimal prep and delivers maximum taste.

The image shows a close-up of golden brown potato wedges covered in creamy white sauce with green herbs sprinkled on top. The potatoes have a crispy texture with a slightly rough surface, and the sauce looks smooth and thick, evenly spread over the wedges. Some parts of the sauce have a slight shine, making it look fresh and rich. The background is a white marbled texture, making the colors of the potatoes and sauce stand out. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1.5 pounds baby potatoes, halved
1 cup chicken broth
1/2 cup grated parmesan cheese
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
Fresh parsley for garnish (optional)

Instructions

Step 1: Wash the baby potatoes and cut them in half. Mince the garlic cloves and set aside.
Step 2: Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes until they are evenly coated.
Step 3: Place the halved potatoes in an even layer at the bottom of the crockpot. Arrange the seasoned chicken breasts on top of the potatoes.
Step 4: Pour the chicken broth evenly over the chicken and potatoes.
Step 5: Sprinkle the minced garlic over the chicken, then evenly top with the grated parmesan cheese.
Step 6: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and potatoes are tender.
Step 7: Carefully remove the chicken and potatoes from the crockpot. Spoon any remaining sauce from the crockpot over the dish.
Step 8: Garnish with fresh parsley if desired and serve warm.

Tips & Variations

For extra flavor, add a squeeze of fresh lemon juice before serving.
Use Yukon gold or red potatoes if baby potatoes are unavailable.
For a creamier dish, stir in a few tablespoons of heavy cream or sour cream at the end of cooking.
If you prefer less heat, omit the red pepper flakes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered pan on the stovetop until warmed through. To maintain moisture, add a splash of chicken broth when reheating if needed.

How to Serve

The image shows a close-up of golden-brown roasted potato pieces, each covered with a layer of creamy white sauce sprinkled with green herbs. The potatoes have a slightly crispy outer texture and a soft inside, with the sauce looking smooth and rich, sitting on top and seeping into some areas. Behind the potatoes, parts of other food items with a light golden color are slightly blurred. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts for even cooking. Using frozen chicken may result in uneven cooking and longer crockpot times.

What can I serve with this dish?

This dish pairs well with a simple green salad, steamed vegetables, or crusty bread to soak up the flavorful sauce.

Sarah Summers