Go Back
Alt text for featured image about Creamy Garlic Parmesan Crockpot Chicken And Potatoes

Amazing Creamy Garlic Parmesan Crockpot Chicken and Potatoes

This Creamy Garlic Parmesan Crockpot Chicken and Potatoes recipe delivers a satisfying and flavorful meal with minimal effort. Tender chicken breasts and potatoes are slow-cooked in a rich and creamy garlic parmesan sauce, creating a comforting and delicious dish perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 6 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, freshly grated is best
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons fresh parsley, chopped for garnish

Equipment

  • Slow Cooker (Crockpot)
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • small bowl
  • whisk
  • Two forks
  • Cooking spray

Method
 

  1. Spray the inside of your slow cooker with cooking spray.
  2. Place the chopped onion at the bottom of the crockpot.
  3. Arrange the cubed potatoes on top of the onion.
  4. Lay the chicken breasts over the potatoes.
  5. Sprinkle the minced garlic and Italian seasoning evenly over the chicken.
  6. Season with salt and pepper.
  7. Pour the chicken broth over the chicken and potatoes.
  8. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the potatoes are tender.
  9. Remove the chicken from the crockpot and shred it with two forks.
  10. Return the shredded chicken to the crockpot.
  11. In a small bowl, whisk together the cornstarch and cold water until smooth.
  12. Stir in the heavy cream and Parmesan cheese into the crockpot.
  13. Add the cornstarch slurry and stir gently to combine.
  14. Turn the crockpot to high and cook for an additional 15-30 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
  15. Garnish with fresh parsley and serve hot.

Notes

For best results, use freshly grated Parmesan cheese. Adding the heavy cream and Parmesan cheese only in the last 30 minutes of cooking prevents curdling. If the sauce is not thickening, add a little more cornstarch slurry. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute chicken thighs for chicken breasts for a more moist result. Monitor internal temperature of the chicken using a meat thermometer (it should reach 165°F/74°C) prevented overcooking.