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A close-up shot of the creamy garlic parmesan chicken and potatoes in a slow cooker, showcasing the rich texture of the sauce and the tender chunks of chicken.

Crockpot Garlic Parmesan Chicken and Potatoes (The Creamiest!)

The ultimate 'dump and go' meal! This Crockpot Garlic Parmesan Chicken and Potatoes recipe features tender chicken and potatoes in an unbelievably rich, creamy, and flavorful sauce. An easy one-pot dinner perfect for any busy weeknight.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts about 4 medium breasts
  • 1.5 lbs baby red or gold potatoes halved
  • 1 tbsp olive oil for searing
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 cup low-sodium chicken broth
  • 4 oz cream cheese cubed and softened
  • 1/2 cup grated Parmesan cheese
  • 4 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • 1 Slow Cooker (6-quart)
  • 1 Skillet Optional, for searing chicken.

Instructions
 

  1. Pat chicken breasts dry and season with salt, pepper, and garlic powder. In a large skillet over medium-high heat, add olive oil and sear chicken for 2-3 minutes per side until golden brown. This step is optional but adds flavor.
  2. Place the halved potatoes in an even layer at the bottom of a 6-quart slow cooker. Place the seared chicken on top of the potatoes.
  3. In a bowl, whisk together the chicken broth, minced garlic, and Italian seasoning. Pour over the chicken and potatoes. Cover and cook on LOW for 4-6 hours or HIGH for 3-4 hours, until chicken is cooked through and potatoes are tender.
  4. Remove the chicken from the crockpot and set aside. In a small bowl, whisk the cornstarch and cold water to make a slurry. Stir the slurry, cubed cream cheese, and grated Parmesan into the crockpot until the sauce is smooth and begins to thicken.
  5. Return the chicken to the crockpot. You can shred it with two forks or leave the breasts whole. Stir to coat everything in the creamy sauce. Garnish with fresh parsley before serving.

Notes

Tip 1: For the best texture, use waxy potatoes like red or Yukon Gold, as they hold their shape well during slow cooking.
Tip 2: Ensure your cream cheese is softened for a smooth, lump-free sauce.
Tip 3: Searing the chicken before adding it to the crockpot is an optional step that adds a significant layer of flavor.
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