Garlic Parmesan Crockpot Chicken and Potatoes is the answer if you ever find yourself staring at your slow cooker, totally uninspired. I mean, maybe you’re exhausted after work or you just can’t deal with another night of bland chicken and steamed broccoli (no shade, but… we need flavor). It’s such a cozy weeknight savior that my family practically cheers when they smell it cooking. Oh, and besides tasting like a five-star restaurant, it requires almost zero work. I’m telling you, it’s foolproof comfort food that’ll make you look like you have your life together—even if your sock drawer says otherwise.
Ingredients for Garlic Parmesan Chicken & Potatoes
Okay, let’s get down to brass tacks. You only need simple, pantry-type stuff. No wild goose chases at specialty stores.
- Chicken thighs or breasts. Boneless is easiest, but use what you have.
- Mini Yukon gold or red potatoes. Chop ‘em if they’re too big.
- Fresh garlic, or pre-minced if you’re in a pinch.
- Parmesan cheese. Real deal or the shaker can, up to you, nobody’s judging.
- Olive oil. Don’t overthink it.
- Paprika, dried parsley, salt, and pepper. Most folks have these hanging out on the spice rack.
- A splash of chicken broth. Optional, but kind of brings it all together.
Double up the garlic if you’re a garlic rebel. And full disclosure—sometimes I even toss in a handful of baby carrots if they’re on their last day in the fridge. My fridge’s “science experiments” are less gross that way. 
How to Make Garlic Parmesan Chicken & Potatoes
You want easy? You’ve got easy. Just pile everything in the crockpot, set it, then go have your actual life for a few hours.
Start by oiling up the chicken with olive oil. I give everything a light salt ‘n’ pepper shake. Then dump the potatoes right on top. Mix garlic, parmesan, some parsley, and paprika in a bowl (I never measure, should admit, but a heaping spoonful of garlic is heavenly). Sprinkle that herby-parmesan magic all over. Add a splash of broth, pop the lid on, set to low (6-7 hours) or high (4 hours)—and bam, hands-off. If you like things crispier, sometimes I broil the chicken for a couple minutes afterward. Don’t burn it—I learned that lesson the embarrassing way.
I can’t stress this enough: stir it halfway if you remember. Makes the flavors marry even more. Zero fancy techniques, just honest food for hungry people.
“I doubted it all could just go in at once…but wow, it’s the most flavorful dinner from my crockpot I’ve ever had.” – Jessie from Ohio
What Cut of Chicken to Use
People love to argue about thighs vs breasts. Here’s the truth: both work, just depends if you want juicy or lean.
Chicken thighs are my ride-or-die for this. Juicier, melt-in-your-mouth, and they won’t dry out if you lose track of time. But if you’re set on breasts (some folks just are), go ahead! Just maybe check them a bit sooner so they don’t get tough. Bone-in? Actually adds flavor, but you’ll have a little more work eating around the bones.
So…skip drama at the store. Use what you can grab. The Garlic Parmesan Crockpot Chicken and Potatoes still turns out comforting and rich no matter what. Seriously, I’ve made this dozens of times and both cuts were always a hit at the table.
What Type of Potatoes to Use
Potatoes are way less fussy than people think. The little Yukon golds (the kind with that creamy, yellowy inside) are perfect. Red potatoes? Also great. Just try to keep them smallish so they cook through—bite-sized is best. If you only have russets, that’s alright, but peel ‘em so you don’t end up with weird, papery skins floating around.
Oh, if you’re the kind of person who peels potatoes every time—I salute your patience, but here, totally unnecessary. Skins get soft in the slow cooker and add flavor. Just wash ‘em well and toss ‘em in. (Honestly, who has time to peel?) Keeps you less stressed and dinner still rocks.
What Type of Parmesan Cheese to Use
Here’s my hot take: you do not need a wedge of imported Parmigiano Reggiano to make this drool-worthy. The pre-grated shaker cheese works, too (don’t come for me, cheese snobs). If you do have some real parmesan you want to grate yourself, sure, it melts even creamier. But for everyday, grab whatever’s in your fridge.
Truth be told, I usually use a mix—some fresh-grated if I have it, then a few generous shakes of the classic green can. Parmesan and garlic are the soulmates here in Garlic Parmesan Crockpot Chicken and Potatoes, so don’t stress. Just use plenty for that nutty, salty vibe that makes this dish a home run.
Serving Suggestions
- A big, simple green salad cuts through the richness.
- Toasted bread or garlic knots for sopping up every last bit (seriously, don’t leave the sauce).
- Maybe a sprinkle of extra parmesan at the table, if you’re feeling wild.
- Leftovers are unreal wrapped in a tortilla with greens for lunch.
Common Questions
Do I have to brown the chicken first?
Nope. Pile it in raw. If you want more color, broil at the end.
Can this be prepped ahead and frozen?
Absolutely. Prep everything, freeze in a bag, dump into your crockpot frozen on cook day.
How do I reheat leftovers?
Microwave works, but I like using a skillet for a quick heat—brings back some crispy edges.
Can I swap the potatoes for another veggie?
Sure thing. Carrots work great, or even chunks of butternut squash. Just keep the sizes similar for even cooking.
Will picky eaters go for this?
Pretty likely! The flavors are mild and kid-pleasing. My niece who hates “weird chicken” asks for seconds.
Dinner That Feels Like a Win
Okay, so if you’re craving something hearty that won’t leave you frustrated in the kitchen, the Garlic Parmesan Crockpot Chicken and Potatoes is a can’t-miss. Minimal prep, huge flavor, and dinner basically makes itself while you catch up on life. Plus, if you want more ideas, check out this helpful guide for Crockpot Garlic Parmesan Chicken and Potatoes or skim through a tried-and-true version here (just four ingredients, can you believe it?). Even if your day’s been a mess, this is one recipe that never lets you down. Trust me, once you try it, you’ll wonder why you ever put up with boring chicken dinners.
Garlic Parmesan Crockpot Chicken and Potatoes
Ingredients
Method
- Lightly oil the chicken with olive oil and season with salt and pepper.
- Place the potatoes in the crockpot on top of the chicken.
- In a bowl, mix garlic, parmesan cheese, dried parsley, and paprika.
- Sprinkle the garlic and parmesan mixture over the chicken and potatoes.
- Add a splash of chicken broth, then cover the crockpot with the lid.
- Cook on low for 6-7 hours or on high for 4 hours.
- Optional: Broil the chicken for a few minutes at the end for a crispier texture.
- Stir halfway through cooking if possible to ensure flavors are well combined.
- Serve hot and enjoy!
