- Prepare the crockpot: Lightly grease your slow cooker with butter or olive oil.
- Add the chicken and potatoes: Place chicken breasts or thighs in the crockpot and arrange halved baby potatoes around the chicken.
- Mix the sauce: In a small bowl, whisk together heavy cream, garlic, Parmesan cheese, Italian herbs (if using), salt, and pepper.
- Pour over chicken: Pour the cream mixture evenly over the chicken and potatoes.
- Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken is cooked through and potatoes are tender.
- Serve: Garnish with fresh parsley and spoon sauce over the chicken and potatoes. Serve warm.
Serving and Storage:
Serve directly from the slow cooker for a creamy, comforting meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet, adding a splash of cream or milk if the sauce has thickened.
Tips:
- Sear chicken briefly in a skillet before slow cooking for extra flavor.
- Use Yukon Gold or red baby potatoes for a creamier texture.
- Add vegetables like carrots, green beans, or broccoli for a complete one-pot meal.
- Adjust garlic and Parmesan to taste for a stronger flavor.
- Serve with crusty bread to soak up the delicious creamy sauce.
Conclusion:
Garlic Parmesan Crockpot Chicken & Potatoes is a creamy, flavorful, and satisfying meal that’s effortless to prepare. The tender chicken, rich Parmesan sauce, and perfectly cooked potatoes make it a weeknight favorite and a guaranteed crowd-pleaser. Minimal prep, slow-cooked perfection, and maximum comfort in every bite!
FAQ:
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs stay juicy and are ideal for slow cooking.
Can I make this dairy-free?
Yes, substitute heavy cream with coconut cream or a non-dairy alternative, and use dairy-free Parmesan.
Can I add vegetables?
Yes! Carrots, green beans, or broccoli can be added during the last hour of cooking.
Can I freeze leftovers?
Yes, store in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
Can I use instant potatoes instead of baby potatoes?
It’s not recommended, as instant potatoes will not hold up in slow cooking. Baby or small whole potatoes work best.