Garlic Chicken and Potatoes Crockpot Recipe
Effortless Comfort Meal Chicken.
An effortless crockpot meal with tender chicken and hearty potatoes in a creamy garlic parmesan sauce.
I remember one particularly gray Tuesday, the kind where everything feels a little heavy. I needed something simple, something that felt like a hug in a bowl. I tossed these ingredients into the slow cooker, almost on autopilot. Hours later, the kitchen was filled with the most incredible aroma of garlic and parmesan. That first bite of tender chicken and creamy potato... wow. It turned the whole day around. Now, it's our go-to for exactly those kinds of days.
What's to Love About This Dish?
- •It’s a true 'set it and forget it' meal, perfect for busy days.
- •The whole house fills with the most comforting, delicious aroma.
- •The chicken becomes unbelievably tender and falls apart.
- •Potatoes get soft and creamy, soaking up all the flavor.
- •Cleanup is so easy, with just one pot to wash.
- •It feels like a gourmet meal with honestly minimal effort.
I made this last night and my family devoured it! The chicken was so tender it fell apart, and the potatoes soaked up all that amazing creamy sauce. It's already been requested again for next week. Such a winner for a busy mom!
Essential Ingredient Guide
- Chicken Thighs: I really prefer boneless, skinless chicken thighs for this. They stay so juicy and tender in the slow cooker, you just can't go wrong. Chicken breasts work too, but they can dry out if cooked too long.
- Baby Potatoes: Yukon Gold or red baby potatoes are just beautiful here. They hold their shape so nicely but become perfectly creamy inside. Just a simple slice in half is all they need.
- Freshly Grated Parmesan: Look, if you can, please use a block of Parmesan and grate it yourself. It melts into the sauce like a dream, without any of the graininess you get from the pre-shredded kind. It makes a world of difference.
Complete Cooking Process
- Start by creating a bed of potatoes and onions at the bottom. This elevates the chicken slightly and lets the potatoes cook in all those wonderful juices.
- Place your chicken pieces right on top. This keeps them super moist as they cook.
- In a separate bowl, just whisk together the chicken broth and all your seasonings—garlic, oregano, parsley, salt, and pepper.
- Pour this liquid all over the chicken and potatoes. This is what everything will slowly simmer in for hours.
- Put the lid on and let the crockpot do its magic. No peeking! This is your time to step away and relax.
- Cook until a fork easily pierces a potato and the chicken is fully cooked.
- This is the best part. After the main cooking is done, you'll stir in the heavy cream, cornstarch slurry, and Parmesan cheese.
- This transforms the cooking liquid into a rich, velvety sauce that clings to every piece of chicken and potato. Just beautiful.
Frequently Asked Questions
→Can I use chicken breasts instead of thighs?
Yes, you absolutely can. I'd recommend cooking on the lower end of the time range, maybe 3-4 hours on LOW, to prevent them from drying out. They won't be quite as tender as thighs, but still delicious.
→Can I add other vegetables to this recipe?
Of course. Carrots, celery, or green beans would be lovely. I'd add heartier vegetables like carrots at the beginning with the potatoes. For something like green beans, stir them in during the last 30 minutes of cooking so they stay crisp-tender.
→My sauce isn't thick enough. What can I do?
The cornstarch slurry should do the trick, but if you want it even thicker, you can make a little more slurry (1 tbsp cornstarch to 1 tbsp cold water) and stir it in. Let it cook for another 15 minutes on HIGH with the lid on.
→How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce as it warms up.
Garlic Chicken and Potatoes Crockpot Recipe
Garlic parmesan crockpot chicken and potatoes is an effortless and delicious recipe for busy weeknights. Tender chicken and hearty potatoes in a creamy sauce.
Timing
Prep Time
15 minutes
Cook Time
4-6 hours
Total Time
4 hours 15 minutes
Recipe Details
Ingredients
For the Crockpot
- 012 lbs boneless, skinless chicken thighs or breasts
- 021.5 lbs baby Yukon gold or red potatoes, halved
- 031 medium yellow onion, chopped
- 046 cloves garlic, minced
- 051 tsp dried oregano
- 061 tsp dried parsley
- 071/2 tsp salt
- 081/4 tsp black pepper
For the Creamy Garlic Parmesan Sauce
- 011 cup low-sodium chicken broth
- 021/2 cup heavy cream
- 031 cup freshly grated Parmesan cheese
- 042 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- 05Fresh parsley, for garnish
Instructions
Place the halved potatoes and chopped onion in the bottom of a 6-quart slow cooker. Lay the chicken on top.
In a small bowl, whisk together the chicken broth, minced garlic, oregano, dried parsley, salt, and pepper.
Pour the broth mixture evenly over the chicken and potatoes in the crockpot.
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
Once cooked, remove the chicken from the crockpot and shred it with two forks. You can also leave it whole if you prefer.
In a small bowl, whisk the heavy cream and cornstarch slurry together. Stir this mixture into the crockpot with the potatoes.
Stir in the grated Parmesan cheese until it's melted and the sauce has thickened slightly.
Return the shredded chicken to the crockpot and stir everything together to coat in the creamy sauce.
Let it sit for about 10 minutes to allow the sauce to thicken further. Garnish with fresh parsley before serving.
Notes & Tips
- 1If you find your sauce is a bit too thin at the end, simply remove the lid and let the crockpot cook on HIGH for another 15-20 minutes to help it reduce and thicken.
- 2You can easily double this recipe for a larger crowd, just make sure your slow cooker is large enough (at least 8 quarts).
- 3Feel free to use a mix of herbs like thyme or rosemary for a different flavor profile.
Tools You'll Need
- •Cut your potatoes into uniform, bite-sized pieces so they all cook evenly.
- •Don't lift the lid while it's cooking! Every time you do, you release heat and add to the cooking time.
- •Stir the cream and Parmesan in at the very end to prevent the dairy from curdling over the long cooking period.
- •For the best flavor, use fresh garlic instead of garlic powder. It makes a noticeable difference.