This slow cooker Parmesan garlic chicken and potatoes is the kind of meal that makes your kitchen smell amazing and your evening feel effortless. You toss everything into the pot, walk away, and come back to tender chicken, buttery potatoes, and a creamy garlic-Parmesan sauce. It’s simple enough for a busy weeknight but crowd-pleasing enough for company.

The flavors are cozy, familiar, and downright satisfying. If you’re looking for a set-it-and-forget-it dinner that still tastes special, this one’s a winner.

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Why This Recipe Works

Close-up detail: Slow cooker Parmesan garlic chicken just after finishing, golden-broiled chicken br

This recipe leans on the slow cooker to do the hard work, giving you juicy chicken and soft, creamy potatoes without babysitting. The garlic and Parmesan blend into the broth and cream to create a silky sauce that coats every bite.

Using whole or halved baby potatoes helps them hold their shape while still becoming fork-tender. A quick broil at the end (optional but recommended) gives the chicken a light golden finish and brings out the Parmesan’s nuttiness. It’s balanced, straightforward, and built for real life.

Ingredients

2 pounds boneless, skinless chicken breasts (or thighs for extra tenderness)
1.5 pounds baby gold or red potatoes, halved
4 cloves garlic, minced (or 1.5 teaspoons garlic powder in a pinch)
1 cup low-sodium chicken broth
3/4 cup heavy cream (or half-and-half for lighter)
1/2 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons unsalted butter, cut into pieces
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika (optional, for warmth)
1/2 to 3/4 teaspoon kosher salt, to taste
1/2 teaspoon black pepper
1 tablespoon cornstarch (optional, for thickening)
1 tablespoon lemon juice (optional, for brightness)
Fresh parsley, chopped, for garnish

Step-by-Step Instructions

Tasty top view: Overhead shot of the final plated dish—sliced juicy chicken breast fanned over but

Prep the slow cooker. Lightly grease the insert with a bit of butter or cooking spray so nothing sticks.
Layer the potatoes. Add halved baby potatoes to the bottom.
Sprinkle with a pinch of salt and pepper to season from the start.
Season the chicken. Pat chicken dry. In a small bowl, mix salt, pepper, Italian seasoning, onion powder, and smoked paprika. Rub evenly over the chicken.
Make the sauce base. In a measuring cup, combine chicken broth, minced garlic, and butter pieces.
Pour over the potatoes and nestle the seasoned chicken on top.
Slow cook. Cover and cook on Low for 4–5 hours or High for 2.5–3.5 hours, until chicken is cooked through and potatoes are tender.
Add cream and Parmesan. Stir heavy cream and Parmesan together in a bowl to temper. Pour into the slow cooker, gently stirring around the edges. Cook on Low for another 15–20 minutes to meld.
Thicken if you like. If you want a thicker sauce, whisk cornstarch with 1 tablespoon cold water.
Stir it in and cook 10–15 more minutes on High until the sauce lightly thickens.
Finish and brighten. Stir in lemon juice for a subtle lift. Taste and adjust salt and pepper. Sprinkle with fresh parsley and extra Parmesan.
Optional broil. For a golden top, transfer chicken to a sheet pan, sprinkle with Parmesan, and broil 2–3 minutes until lightly browned.
Serve over the potatoes with spoonfuls of sauce.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep the sauce, chicken, and potatoes together for best flavor.
Freezer: Cream sauces can separate when frozen. If you need to freeze, do so before adding cream and Parmesan, up to 3 months.
Add dairy after reheating.
Reheat: Warm gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce. Microwave in short bursts, stirring between intervals.

Cooking process: Overhead shot inside the slow cooker right after adding the cream-Parmesan step—c

Why This is Good for You

Protein-rich: Chicken provides lean protein to keep you full and support muscle health.
Potassium and fiber: Potatoes offer potassium and fiber, especially when you keep the skins on.
Calcium boost: Parmesan brings calcium and savory depth, so a little goes a long way.
Balanced meal: You get protein, carbs, and fats in one pot, which helps with steady energy.
Customizable: You control the salt, dairy level, and add-ins like veggies for extra nutrients.

What Not to Do

Don’t add the cream too early. Dairy can curdle if cooked for hours. Add near the end.
Don’t skip seasoning the potatoes. A little salt underneath ensures each bite is flavorful.
Don’t overcook on High. High heat can dry out chicken breasts.
If unsure, use Low and check early.
Don’t use pre-shredded Parmesan if you can avoid it. Freshly grated melts smoother and tastes better.
Don’t overcrowd with extra veggies in the beginning. Too many can water down the sauce.

Alternatives

Chicken thighs: For extra tenderness and richer flavor, swap breasts for boneless, skinless thighs.
Lighter dairy: Use half-and-half or evaporated milk. Keep in mind the sauce will be thinner.
Herb swaps: Replace Italian seasoning with thyme and rosemary, or add a pinch of red pepper flakes.
Potato options: Use Yukon gold chunks or small fingerlings.
Sweet potatoes work but change the flavor profile.
Gluten-free and low-carb: This is naturally gluten-free. For low-carb, replace potatoes with cauliflower florets added in the last 1.5–2 hours so they don’t turn mushy.
Add veggies: Stir in baby spinach or peas during the last 10 minutes until just wilted.
No slow cooker? Bake covered at 350°F (175°C) for 40–50 minutes, then add cream and Parmesan and cook 10–15 minutes more uncovered to thicken.

FAQ

Can I put raw chicken in the slow cooker?

Yes. Raw chicken is safe to cook in a slow cooker as long as it reaches an internal temperature of 165°F (74°C).

The slow cooker brings it there safely over time.

How do I prevent the sauce from curdling?

Add the cream and Parmesan at the end on Low heat, and avoid boiling. Temper the cream by mixing it with some hot cooking liquid before adding it to the pot.

Can I use frozen chicken?

It’s best to use thawed chicken for even cooking and food safety. If you must use frozen, thaw in the fridge overnight first.

What can I use instead of heavy cream?

Half-and-half, evaporated milk, or a mix of milk and a little cream cheese can work.

The sauce will be lighter and may need a cornstarch slurry to thicken.

How can I make it extra garlicky?

Roast a head of garlic and mash it into the sauce at the end, or add 1–2 extra cloves. Garlic powder can also boost flavor without sharpness.

Why are my potatoes still firm?

Potato size and slow cooker temperatures vary. Cut larger potatoes smaller, place them on the bottom, and extend cook time by 30–60 minutes if needed.

Can I make this ahead?

You can prep the potatoes and season the chicken the night before.

Refrigerate separately. In the morning, add to the slow cooker, pour in broth, and start cooking. Add dairy at the end as directed.

What should I serve with it?

It’s great with a green salad, steamed green beans, roasted broccoli, or crusty bread to soak up the sauce.

In Conclusion

Slow Cooker Parmesan Garlic Chicken and Potatoes is an easy, reliable, and delicious dinner that fits into busy schedules.

The sauce is creamy and comforting, the chicken stays tender, and the potatoes soak up all that flavor. With a few smart steps and simple ingredients, you get a hearty meal the whole table will enjoy. Keep this one in your back pocket for weeknights, Sunday suppers, or whenever you want something warm and satisfying with minimal effort.