Dinner

Garlic Parmesan Crockpot Chicken and Potatoes Recipe

ByLila Prescott January 27, 2026January 27, 2026

Introduction

This Garlic Parmesan Crockpot Chicken and Potatoes recipe is a simple, flavorful meal perfect for busy days. Tender chicken breasts and baby potatoes cook slowly with garlic, parmesan, and Italian seasoning, making a comforting and satisfying dish with minimal effort.

A close-up image shows a creamy dish in a white bowl, filled with several large golden-brown roasted potato cubes with crispy edges, mixed with browned pieces of chicken coated in a thick white sauce sprinkled with green herbs. The dish is garnished with a small sprig of fresh rosemary placed in the center. The creamy sauce pools around the chunky ingredients, giving the whole dish a rich, textured look. The background features a soft focus effect with a white marbled texture surface visible at the bottom. 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

Use Yukon gold or red potatoes if baby potatoes aren’t available; just adjust cooking time if needed.
Add a splash of lemon juice before serving for a bright, fresh flavor.

For a creamier sauce, stir in a few tablespoons of heavy cream or sour cream during the last 30 minutes of cooking.
Substitute Italian seasoning with a mix of dried oregano, basil, and thyme if preferred.

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. Avoid overcooking when reheating to keep the chicken tender.

How to Serve

This image shows a close-up of a creamy dish served in a white bowl. It contains three main layers: large golden-brown cubes of roasted potatoes with crispy edges, tender pieces of browned chicken coated in a light creamy sauce mixed with herbs, and a thick, white creamy base that surrounds all ingredients. On top, a sprig of fresh green rosemary adds a touch of freshness. The textures show a mix of creamy, crispy, and juicy elements. The background surface 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 in this recipe?

For best results, use thawed chicken breasts. Cooking from frozen may increase the cooking time and risk uneven cooking.

Is it necessary to use parmesan cheese?

While parmesan adds a rich, savory flavor, you can omit it or substitute with another hard cheese like Pecorino Romano if desired.

Lila Prescott