Dinner

Garlic Parmesan Crockpot Chicken and Potatoes Recipe

ByLily Cross January 25, 2026January 25, 2026

Introduction

This Garlic Parmesan Crockpot Chicken and Potatoes recipe is a comforting and easy one-pot meal perfect for busy days. Tender chicken breasts cook slowly with flavorful baby potatoes, garlic, and parmesan cheese, creating a savory dish that’s sure to please the whole family.

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 halve them. 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 evenly coated.
Step 3: Layer the halved potatoes in the bottom of the crockpot. Place the seasoned chicken breasts on top.
Step 4: Pour the chicken broth over the chicken and potatoes.
Step 5: Sprinkle the minced garlic evenly over the chicken, followed by the grated parmesan cheese.
Step 6: Cover the crockpot and set it to cook on low for 6–7 hours or high for 3–4 hours.
Step 7: Once cooked, remove the chicken and potatoes gently from the crockpot and spoon any remaining sauce over the top.
Step 8: Garnish with fresh parsley if desired and serve.

Tips & Variations

For extra richness, add a splash of heavy cream or a pat of butter to the crockpot before cooking.
Swap baby potatoes for fingerling potatoes or small red potatoes if preferred.
If you like a bit more heat, increase the red pepper flakes or add a pinch of cayenne pepper.
Use fresh Parmesan for better flavor, and consider grating it yourself if possible.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. This dish does not freeze very well due to the potatoes, so fresh preparation is best.

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?

Yes, you can use frozen chicken breasts, but increase the cooking time slightly and ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.