This Easy Crockpot Garlic Parmesan Chicken with Potatoes is a real treat! It’s loaded with juicy chicken, tender potatoes, and a tasty garlic parmesan sauce that gets even better as it cooks.
You just toss everything in the crockpot and let it do its magic while you relax. I love how it fills the house with such a delicious smell—it’s like a warm hug! 🥰
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best for this dish, making it juicy and easy to shred. If you prefer, chicken thighs can be used—they’re a bit richer and really tasty!
Baby Potatoes: I like using baby potatoes because they cook evenly and stay tender. You can swap them with regular potatoes cut into chunks or even use sweet potatoes for a different flavor.
Garlic: Fresh garlic is ideal for great flavor, but if you’re in a pinch, garlic powder can be a substitute. Use about 1 teaspoon of garlic powder per clove.
Parmesan Cheese: Grated Parmesan adds a salty, nutty flavor. If you need a substitute, Pecorino Romano is a great option. Nutritional yeast can be used for a dairy-free version.
Heavy Cream: Heavy cream makes the sauce rich and creamy, but half-and-half or even coconut milk can stand in if you want something lighter or dairy-free.
How Do You Get the Best Flavor in This Dish?
To enhance the flavor of the chicken and sauce, start by searing the chicken. This step creates a nice golden-brown crust and locks in juices. Here’s how to perfect this technique:
- Heat olive oil in a skillet over medium heat and wait until it’s shimmering.
- Carefully place the chicken in the skillet without overcrowding; sear for 2-3 minutes on each side until golden.
- Don’t skip the garlic sautéing step! Cooking garlic quickly in butter brings out its sweet, aromatic qualities.
This layering of flavors helps every bite taste amazing! Just remember not to rush the cooking process; take your time for the best results.
Easy Crockpot Garlic Parmesan Chicken with Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes (halved if large)
- 4 cloves garlic, minced
For the Sauce:
- 1 cup grated Parmesan cheese
- 1 cup heavy cream (or half-and-half)
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons unsalted butter
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare, plus cooking time in the crockpot. You can choose to cook it on low for 5-6 hours or on high for 2-3 hours. In total, plan for around 2-6 hours depending on your cooking preference.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by lightly seasoning the chicken breasts with salt, pepper, and Italian seasoning. This adds wonderful flavor! Next, in a skillet over medium heat, pour in the olive oil. Once it’s hot, sear the chicken breasts for 2-3 minutes on each side until they are golden brown. Once done, remove them from the skillet and set aside.
2. Make the Garlic Sauce:
In the same skillet, add the butter and let it melt. Then, sprinkle in the minced garlic and sauté for about 1 minute until it becomes fragrant. Next, pour in the chicken broth and heavy cream, and stir in the grated Parmesan cheese. Keep stirring until the cheese is melted and everything is well combined into a smooth sauce.
3. Assemble in the Crockpot:
Now it’s time to build your crockpot meal! Start by placing the baby potatoes at the bottom of the crockpot. Pour half of the garlic parmesan sauce over the potatoes. Then, place the seared chicken breasts right on top. Finally, pour the remaining sauce over the chicken to ensure everything gets that lovely flavor.
4. Cook and Serve:
Cover the crockpot with its lid. Depending on your time, you can cook it on low for 5-6 hours or switch to high for 2-3 hours. The chicken should be cooked through and the potatoes tender. Before serving, garnish with fresh chopped parsley and sprinkle with additional Parmesan if you desire. Serve it hot, and enjoy every creamy, garlicky bite of this wonderful dish!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw the chicken in the refrigerator overnight or by submerging it in a sealed plastic bag in cold water for a quicker option.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or even a plant-based milk like coconut milk or almond milk for a dairy-free version. Just keep in mind that this may alter the richness of the sauce!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat gently on the stove or in the microwave, stirring occasionally to ensure even warming.
Can I Make This Ahead of Time?
Absolutely! You can prepare the chicken and sauce in advance and store them separately in the fridge for up to 2 days. Just assemble everything in the crockpot when you’re ready to cook, and enjoy the convenience!
