Description
Incredibly tender Crockpot Garlic Parmesan Chicken with juicy chicken breasts, baby gold potatoes, and a creamy garlic Parmesan sauce. This set-it-and-forget-it slow cooker dinner requires just 15 minutes of prep and delivers restaurant-quality results with minimal effort. Perfect for busy weeknights, meal prep, or feeding a hungry family. The chicken stays moist while the potatoes absorb all those garlicky, cheesy flavors for an all-in-one meal everyone will love.
Ingredients
4–6 boneless, skinless chicken breasts (about 2 pounds total)
2 pounds baby gold potatoes, halved
6 cloves garlic, minced
1 cup low-sodium chicken broth
1/2 cup grated Parmesan cheese, plus extra for serving
4 tablespoons butter, melted
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped (optional)
Lemon wedges for serving
Instructions
1. Spray a 6-quart slow cooker insert generously with non-stick cooking spray.
2. Pat chicken breasts completely dry with paper towels and season both sides with salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika.
3. Wash baby potatoes and cut them in half for uniform cooking.
4. In a small bowl, combine melted butter with half the minced garlic and half the grated Parmesan cheese.
5. Place halved baby potatoes in the bottom of the slow cooker in an even layer.
6. Drizzle half the butter-garlic-Parmesan mixture over potatoes and toss to coat. Season potatoes lightly with salt and pepper.
7. Arrange seasoned chicken breasts in a single layer over the potatoes.
8. Pour remaining butter-garlic-Parmesan mixture over chicken, coating each piece.
9. Add remaining minced garlic directly on top of the chicken.
10. Pour chicken broth around (not over) the chicken to preserve seasoning.
11. Sprinkle remaining Parmesan cheese over everything, along with red pepper flakes if using.
12. Cover and cook on LOW for 4-5 hours or HIGH for 2.5-3 hours, until chicken reaches 165°F internal temperature.
13. Check doneness by inserting a thermometer into the thickest part of the chicken—it should read 165°F.
14. Once done, turn off slow cooker and let rest with lid on for 5-10 minutes.
15. Garnish with fresh parsley and basil, serve with lemon wedges, and enjoy with extra Parmesan cheese.
Notes
The LOW setting produces the most tender, juicy results—use it whenever your schedule allows.
Don’t lift the lid during cooking, as this releases heat and extends cooking time significantly.
Pat chicken completely dry before seasoning to ensure proper flavor adherence and sauce consistency.
If your chicken breasts are very large (over 8 ounces), butterfly them for more even cooking.
Add an extra 1/4 cup chicken broth if you prefer a saucier dish.
For keto version: replace potatoes with cauliflower florets or radishes and add 1/4 cup heavy cream.
Store leftovers with sauce in airtight containers for up to 4 days in the refrigerator.
Freezes for up to 3 months, though potatoes may become slightly grainy—consider freezing chicken separately.
For thicker sauce, remove lid during final 20-30 minutes of cooking on HIGH to allow some evaporation.
- Prep Time: 15
- Cook Time: 270
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 365
- Sugar: 2
- Sodium: 680
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 3
- Protein: 38
- Cholesterol: 125
Keywords: crockpot garlic parmesan chicken, slow cooker chicken, garlic parmesan chicken, easy chicken dinner, crockpot chicken and potatoes