Garlic parmesan crockpot chicken potatoes is a complete meal cooked in one pot: chicken thighs and halved baby potatoes in a buttery sauce of minced garlic, grated parmesan, Italian seasoning, and chicken broth. It takes fifteen minutes to prepare, cooks while you are away, and serves four.
The potatoes sit under the chicken and soak up the juices, turning soft and savory, while the chicken stays moist and falls from the bone or fork. Parmesan melts into the broth to make a light, creamy sauce, so there is nothing else to cook, and the whole meal needs only a green vegetable beside it.
Table of Contents
What Makes Garlic Parmesan Crockpot Chicken Potatoes Work
Chicken, potatoes, and sauce cook together, so dinner needs one pot.
Thighs stay tender through six hours of low heat.
The parmesan sauce is rich without any cream.
What You Need for Garlic Parmesan Crockpot Chicken Potatoes
- The base is one pound of chicken thighs or breasts and one pound of halved baby potatoes.
- The sauce is a quarter cup of melted butter, four minced garlic cloves, half a cup of grated parmesan, two teaspoons of Italian seasoning, and one cup of chicken broth.
Chicken thighs. They stay juicy through a long cook.
Baby potatoes. They absorb the sauce and hold their shape.
Garlic. It gives a bold, savory aroma.
Parmesan. It melts into a salty, nutty sauce.
Italian seasoning. It adds a mix of dried herbs.
Cooking Garlic Parmesan Crockpot Chicken Potatoes Step by Step
1. Prep the potatoes. Wash and halve the baby potatoes so they cook evenly.
2. Mix the sauce. Stir the melted butter, garlic, parmesan, and Italian seasoning in a bowl.
3. Layer. Put the potatoes in the bottom of the crockpot and set the chicken on top.
4. Add the liquid. Pour the garlic parmesan mixture over the chicken and add the chicken broth.
5. Cook. Cover and cook on low for six to seven hours or on high for three to four hours, until the chicken reaches 165 F.
Cut the potatoes into even halves so they cook at the same pace. Large pieces stay firm while small ones turn mushy, and baby potatoes about the size of a walnut work well. If you only have bigger potatoes, cut them into one and a half inch chunks.
Place the potatoes on the bottom, where the heat is strongest. Potatoes take longer to soften than chicken thighs, and the juices drip down onto them for extra flavor. Keep the chicken in a single layer on top if you can, so it cooks evenly and the sauce reaches every piece.
Notes and Swaps for Garlic Parmesan Crockpot Chicken Potatoes
Flag the allergens. This dish contains milk in the butter and parmesan, so check every label on the broth and cheese.
Do not taste raw juices. Do not taste liquid that touched raw chicken, and wash your hands, board, and tools after handling it.
Check the temperature. Chicken is safe at 165 F, so use a thermometer in the thickest piece.
Use fresh parmesan. It melts more smoothly.
Sear for color. A quick sear adds browning.
Add vegetables. Carrots or green beans fit well.
Broil briefly. Two minutes crisps the skin.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of cooked chicken.
For a creamier sauce, stir a quarter cup of cream cheese or heavy cream into the broth during the last half hour. For a brighter one, add the zest of a lemon at the end. Both versions keep the same cook time and make the sauce richer or lighter without extra work.
You can use chicken breasts, but cut the time to three to four hours on low so they do not dry out. If you have bone in thighs, add an hour on low. Check the center of a potato with a fork, since it should be completely soft before you serve the meal.
Serving Ideas for Garlic Parmesan Crockpot Chicken Potatoes
Serve the chicken and potatoes straight from the pot with steamed green beans or a crisp salad, spooning the sauce over everything. For more chicken and potato dinners, try baked garlic parmesan chicken and potatoes, honey balsamic chicken and potatoes, crockpot chicken alfredo, or easy crockpot chicken fajitas.
Storing Garlic Parmesan Crockpot Chicken Potatoes
Store leftovers in an airtight container with the sauce in the refrigerator for up to four days. Reheat in a skillet or the microwave until the chicken reaches 165 F, adding a splash of broth if the sauce has thickened. Freezing is possible for the chicken, but the potatoes turn soft, so it is better to eat the dish fresh.
Questions About Garlic Parmesan Crockpot Chicken Potatoes
How long should garlic parmesan crockpot chicken potatoes cook?
Six to seven hours on low or three to four hours on high.
Can you make garlic parmesan crockpot chicken potatoes ahead of time?
Yes. It reheats well the next day.
Can you freeze garlic parmesan crockpot chicken potatoes?
Freeze the chicken only, since the potatoes soften.
Can I use frozen chicken?
Thaw it first for even cooking and safety.
Can I use regular potatoes?
Yes. Cut them into chunks.
Garlic Parmesan Crockpot Chicken Potatoes
Equipment
- Crockpot
- Mixing bowl
- Meat thermometer
Ingredients
Main Ingredients
- 1 lb chicken thighs or breasts
- 1 lb baby potatoes halved
- 4 cloves garlic minced
- ½ cup grated parmesan cheese
- ¼ cup unsalted butter melted
- 2 tsp Italian seasoning
- 1 cup chicken broth
Instructions
Cooking
- Prep. Wash and halve the potatoes.
- Mix. Stir the butter, garlic, parmesan, and Italian seasoning.
- Layer. Put the potatoes and then the chicken in the crockpot.
- Pour. Add the sauce and the broth.
- Cook. Cook on low 6 to 7 hours to 165 F.
