Crockpot Garlic Parmesan Chicken And Potatoes – Better Than Takeout!
Craving creamy garlic parmesan chicken and potatoes? This easy crockpot recipe delivers restaurant-quality flavor at home. After making this many times, I’ve discovered the trick to keeping it from drying out. The result is a cozy, comforting meal that’s better than takeout and ready in just 4 hours. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Garlic Chicken That Makes Dinner a Breeze with Fresh Veggies! and Grilled Thai Coconut Chicken Skewers.
Why This Crockpot Garlic Parmesan Chicken And Potatoes – Better Than Takeout! Is Pure Comfort
- Creamy garlic parmesan sauce
- Tender chicken and potatoes
- Easy slow cooker method
- Better than takeout flavor
What You'll Need for Crockpot Garlic Parmesan Chicken And Potatoes – Better Than Takeout!
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 boneless, skinless chicken breasts
- 2 lbs baby potatoes, halved
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped
- Optional: Red pepper flakes
📝 Ingredient Notes
- chicken breasts: Can be substituted with thighs.
- heavy cream: Can be substituted with half and half for a lighter version.
🛒 Tools & Equipment I Recommend
- Crockpot — Cooks food evenly and keeps it warm until ready to serve. → See on Amazon
- Instant-read meat thermometer — Ensures chicken is cooked to a safe temperature. → See on Amazon
How to Make Crockpot Garlic Parmesan Chicken And Potatoes – Better Than Takeout!
- Step 1: Place chicken breasts in the bottom of the crockpot. Season with salt, pepper, thyme, and rosemary.
- Step 2: Add potatoes to the crockpot, arranging them around the chicken.
- Step 3: In a bowl, mix together heavy cream, minced garlic, and parmesan cheese. Pour over chicken and potatoes.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and potatoes are tender.
- Step 5: Serve hot, garnished with fresh parsley and red pepper flakes if desired.
Cook's Tips for Perfect Crockpot Garlic Parmesan Chicken And Potatoes – Better Than Takeout!
- : For extra flavor, brown the chicken breasts in a pan before adding them to the crockpot.
- Common mistake and fix: To prevent the chicken from drying out, make sure it's submerged in the cream mixture. If it's not, add a little chicken broth to the crockpot.
- : For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the crockpot during the last hour of cooking.
Storing & Reheating Crockpot Garlic Parmesan Chicken And Potatoes – Better Than Takeout!
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead and reheated when ready to serve.
Freezing Crockpot Garlic Parmesan Chicken And Potatoes – Better Than Takeout!
Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a one-pot meal, cook the potatoes separately until tender, then add them to the crockpot with the chicken and sauce.
- Best substitution: Substitute the chicken with pork chops or beef stew meat for a different twist.
- Make-ahead: Prepare the chicken and potatoes in the crockpot the night before. In the morning, add the cream mixture and cook as directed.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the crockpot during the last hour of cooking.
Want to level up this recipe?
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Crockpot Garlic Parmesan Chicken And Potatoes – Better Than Takeout!
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 2 lbs baby potatoes, halved
- 1 cup heavy cream
- 1 cup grated parmesan cheese
Seasonings
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
Optional Toppings
- Fresh parsley, chopped
- Red pepper flakes
Instructions
- Step 1: Place chicken breasts in the bottom of the crockpot. Season with salt, pepper, thyme, and rosemary.
- Step 2: Add potatoes to the crockpot, arranging them around the chicken.
- Step 3: In a bowl, mix together heavy cream, minced garlic, and parmesan cheese. Pour over chicken and potatoes.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and potatoes are tender.
- Step 5: Serve hot, garnished with fresh parsley and red pepper flakes if desired.
Notes
- Chef tip: For a one-pot meal, cook the potatoes separately until tender, then add them to the crockpot with the chicken and sauce.
- Best substitution: Substitute the chicken with pork chops or beef stew meat for a different twist.
- Make-ahead: Prepare the chicken and potatoes in the crockpot the night before. In the morning, add the cream mixture and cook as directed.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the crockpot during the last hour of cooking.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This recipe can be made ahead and reheated when ready to serve.
Nutrition Per Serving
- Calories: 620
- Protein: 45g
- Fat: 35g
- Carbs: 35g
- Fiber: 4g
- Sugar: 3g
- Sodium: 750mg
- Cholesterol: 165mg
- Sat. Fat: 21g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crockpot Garlic Parmesan Chicken And Potatoes – Better Than Takeout! FAQs
Yes, prepare the chicken and potatoes in the crockpot the night before. In the morning, add the cream mixture and cook as directed.
To prevent the chicken from drying out, make sure it's submerged in the cream mixture. If it's not, add a little chicken broth to the crockpot.
Yes, freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating.
No, this recipe is best suited for the crockpot. However, you can air fry the potatoes separately until crispy and serve them on the side.
This recipe is hearty and filling on its own, but you could serve it with a side salad or some crusty bread to soak up the sauce.
A Warm Final Note
I can’t wait for you to try Crockpot Garlic Parmesan Chicken And Potatoes – Better Than Takeout! and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
