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Close up of juicy chicken chunks and baby potatoes in a glossy garlic parmesan sauce. (Crockpot Garlic Parmesan Chicken)

Crockpot Garlic Parmesan Chicken with Tender Baby Potatoes

This Crockpot Garlic Parmesan Chicken features juicy breast chunks and tender baby yellow potatoes in a thick, glossy cream sauce. A set-it-and-forget-it dinner that delivers restaurant-quality flavors and professional visual results every time.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 lbs (900g) Chicken Breasts Cut into thick 2-inch chunks
  • 1.5 lbs (680g) Baby Yellow Potatoes Halved
  • 6 cloves Garlic Mined (approx 30g)
  • 1 cup (240ml) Heavy Cream Full fat for thickness
  • 1.5 cups (150g) Parmesan Cheese Freshly grated, divided
  • 1/2 cup (120ml) Chicken Broth Low sodium
  • 2 tbsp (30g) Unsalted Butter
  • 1/4 cup (10g) Fresh Parsley Finely chopped flakes
  • 1 tsp (2g) Cracked Black Pepper Coarse

Equipment

  • 1 6-quart slow cooker Large enough to prevent overcrowding.
  • 1 Box grater For freshly grated parmesan strands.

Instructions
 

Prep and Layer
  1. Place halved baby yellow potatoes in the bottom of the slow cooker. Top with chicken breast chunks and season with salt.
  2. Sauté minced garlic in butter for 1 minute. Whisk in broth and heavy cream, then pour over the chicken and potatoes.
Slow Cook
  1. Cover and cook on LOW for 4-5 hours until the chicken is juicy and potatoes are tender.
Finish and Garnish
  1. 30 minutes before serving, stir in 1 cup of parmesan cheese. Use a cornstarch slurry if a thicker gloss is desired.
  2. Serve in rustic bowls. Top heavily with remaining parmesan strands, parsley flakes, and cracked black pepper.

Notes

Use baby yellow potatoes specifically to ensure they hold their shape.
Always grate your own parmesan to ensure the sauce becomes smooth and glossy rather than gritty.
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