Garlic Parmesan Crockpot Chicken and Potatoes

 This is a fantastic and easy recipe. Here is a complete version formatted for clarity, including the full ingredient list, step-by-step instructions, and tips for success.

Garlic Parmesan Crockpot Chicken and Potatoes

This recipe results in incredibly tender chicken and flavorful potatoes, all smothered in a rich, creamy, and herbaceous Parmesan sauce.

Ingredients

For the Chicken & Potatoes:

• 4 boneless, skinless chicken breasts (or 6 thighs)

• 1 ½ pounds baby potatoes (red or gold), halved (or quartered if large)

• 4 tablespoons butter, melted

• 4 garlic cloves, minced

• 1 teaspoon dried Italian seasoning

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional, for a slight kick)

For the Creamy Herb Sauce:

• 1 cup heavy cream (or half-and-half for a lighter option)

• ½ cup grated Parmesan cheese

• 1 tablespoon cornstarch (optional, for thicker sauce)

• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Crockpot: Lightly grease the inside of your slow cooker with cooking spray or a little olive oil.

2. Combine Ingredients: In a large bowl, toss the halved baby potatoes with the melted butter, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes (if using).

3. Layer in Slow Cooker: Spread the potato mixture evenly over the bottom of the crockpot. Place the chicken breasts on top of the potatoes. Season the chicken with a little extra salt and pepper.

4. Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the potatoes are tender.

5. Make the Sauce (Last 30 Minutes): About 30 minutes before serving, whisk together the heavy cream, grated Parmesan, and cornstarch (if using) in a measuring cup or bowl. Pour this mixture over the chicken and potatoes in the slow cooker. Replace the lid and continue cooking on HIGH for the remaining 30 minutes. This allows the sauce to heat through and thicken slightly.

6. Serve: Garnish with freshly chopped parsley before serving. Spoon the creamy sauce from the bottom of the pot over the chicken and potatoes on each plate.

Tips for the Best Results:

• Avoid Dry Chicken: Chicken breasts can dry out if overcooked. For the most foolproof method, use chicken thighs, which stay juicy and tender even with long cooking times. If using breasts, try not to exceed the cooking time.

• Brown for More Flavor (Optional but Recommended): For a deeper flavor, sear the chicken breasts in a hot skillet for 2-3 minutes per side before adding them to the slow cooker. This creates a beautiful golden-brown crust.

• Thicker Sauce: The cornstarch is optional but helps thicken the sauce into a rich, gravy-like consistency. For an even thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water at the end and stir it into the hot liquid in the crockpot, then let it cook for 10-15 more minutes.

• Fresh Herbs: If you have them, a teaspoon of fresh thyme or rosemary added with the potatoes is wonderful.

• Vegetable Addition: Add 1 cup of chopped carrots or green beans during the last hour of cooking for extra veggies.

Enjoy your delicious, comforting meal