Slow Cooker Parmesan Garlic Chicken and Potatoes is the ultimate easy‑to‑make, comfort‑food weeknight meal that packs big flavor with minimal effort. In just a few minutes of prep, you can set it and forget it—letting the slow cooker do all the work while you go about your day. Tender, juicy chicken and creamy Yukon Gold potatoes simmer together in a garlicky Parmesan sauce that’s rich, savory, and totally satisfying. Whether you’re cooking for your family, hosting friends, or just craving a hearty dish for yourself, this recipe promises satisfaction with little fuss.
Why You’ll Love This Slow Cooker Parmesan Garlic Chicken and Potatoes
Hassle-Free Cooking – Just add the ingredients to your slow cooker and let it handle the rest.
Rich in Flavor – The blend of Parmesan, garlic, and Italian herbs delivers deep, savory taste with minimal effort.
One‑pot meal – Chicken, potatoes, and sauce cook together, reducing cleanup and maximizing comfort.
Perfect weeknight option – It cooks while you handle daily tasks—ready when you are.
Ingredients
Here’s a refreshed version of the ingredients for clarity:
2 lb (about 900 g) boneless, skinless chicken breasts, cut into 1‑inch pieces
2 lb (about 900 g) Yukon Gold potatoes, quartered
1 Tbsp dried Italian seasoning
1 (12‑oz / ~340 ml) bottle Parmesan garlic sauce
½ cup (120 ml) chicken broth
1 cup (about 100 g) grated Parmesan cheese
Step‑by‑Step: How to Make Slow Cooker Parmesan Garlic Chicken and Potatoes
Lightly coat the inside of your slow cooker with non‑stick cooking spray.
Spread the quartered Yukon Gold potatoes evenly across the bottom.
Layer the chicken pieces over the potatoes, then evenly sprinkle with dried Italian herbs.
Pour in the Parmesan garlic sauce, followed by the chicken broth.
Sprinkle the grated Parmesan cheese over the top.
Gently stir to combine all ingredients without disturbing the layering too much.
Cover and cook on LOW for 4–5 hours or HIGH for 3–4 hours.
When finished cooking, top with chopped fresh parsley and a sprinkle of Parmesan for extra flavor and a beautiful finish.
Helpful Tips
Uniform pieces: Cut the chicken and potatoes into similar‑sized pieces to cook evenly.
Sauce consistency: For a creamier texture, stir in a splash of heavy cream or milk during the last 30 minutes.
Check for doneness: Chicken should reach 165 °F (74 °C) internal temperature; potatoes should be tender.
Adjust seasoning: Taste and add salt or pepper at the end if needed—Parmesan cheese can vary in saltiness.
Substitutions and Variations
Chicken swap: Use boneless, skinless chicken thighs for a juicier, richer alternative.
Potato options: Russets or red potatoes work well if Yukon Golds aren’t available.
Flavor boosters: Add sliced mushrooms, diced bell peppers, or green beans for extra veggies.
Herb twist: Try fresh rosemary or thyme in place of—or alongside—Italian seasoning.
Cheese alternative: Swap Parmesan for grated Asiago or Pecorino Romano for a sharper bite.
Storage Instructions
Refrigerator: Place leftovers in an airtight container and store for up to 4 days.
Reheating: Microwave single servings for 1–2 minutes until hot, or reheat gently on the stovetop with a splash of broth to retain moisture.
Freezing: You can freeze portions in freezer‑safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Information
Calories: 328 kcal
Carbohydrates: 28 g
Protein: 38 g
Total Fat: 7 g
Saturated Fat: 2 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 2 g
Trans Fat: 0.02 g
Cholesterol: 104 mg
Sodium: 405 mg
Potassium: 1225 mg
Fiber: 4 g
Sugar: 1 g
Vitamin A: 135 IU
Vitamin C: 32 mg
Calcium: 114 mg
Iron: 2 mg
Serving Suggestions
Greens on the side: Pair with a crisp green salad or steamed broccoli to freshen up the plate.
Garlic bread: Serve with warm crusty garlic bread or dinner rolls to soak up the sauce.
Wine pairing: A light, unoaked Chardonnay or a crisp Sauvignon Blanc complements the creamy garlic sauce beautifully.
Finishing Touch: A sprinkle of Parmesan and a dash of fresh parsley on each plate enhance both presentation and taste.
Frequently Asked Questions About Slow Cooker Parmesan Garlic Chicken and Potatoes
Q: Can I use frozen chicken or potatoes?
A: Yes—though for best results, thaw chicken beforehand to ensure even cooking; frozen potatoes may become too soft.
Q: My slow cooker tends to run hot. Should I adjust the cooking time?
A: If your slow cooker cooks hot, check for doneness about 30 minutes earlier than the recipe’s suggestion.
Q: Can I make this in an instant pot?
A: Absolutely! Use the sauté setting to lightly brown the chicken, then pressure cook on HIGH for 10–12 minutes with a natural release for best texture.
Q: How can I reduce the sodium content?
A: Choose a low‑sodium Parmesan garlic sauce or reduce the chicken broth volume, adjusting seasoning at the end.
Q: Is this recipe gluten‑free?
A: Yes, as long as the Parmesan garlic sauce and chicken broth are certified gluten‑free—always check labels.
Conclusion
Thank you so much for trying this Slow Cooker Parmesan Garlic Chicken and Potatoes recipe! I hope you’ll enjoy not only how straightforward it is to prepare, but also how inviting those tender chicken bites and creamy potatoes look when they’re ready to serve. This is one of those recipes I return to again and again—so reliably delicious, and perfect for busy evenings or casual family meals. I’m grateful you chose to cook it today and can’t wait for you to experience the cozy flavors it brings to your table. Wishing you ease in your kitchen, joy in your meal, and many happy returns to this comforting dish. Enjoy!
Print
Slow Cooker Parmesan Garlic Chicken and Potatoes
- Total Time: 4 hours 10 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Parmesan Garlic Chicken and Potatoes recipe is a simple, flavor-packed meal made with just a few ingredients. Perfect for busy weeknights, it features juicy chicken, tender Yukon Gold potatoes, and a creamy Parmesan garlic sauce—all cooked to perfection in your crockpot.
Ingredients
2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 lb Yukon Gold potatoes, quartered
1 Tbsp dried Italian seasoning
1 (12 oz) bottle Parmesan garlic sauce
½ cup chicken broth
1 cup grated Parmesan cheese
Optional: chopped fresh parsley and extra Parmesan for garnish
Instructions
Lightly coat the inside of your slow cooker with non‑stick cooking spray.
Spread the quartered Yukon Gold potatoes evenly across the bottom.
Layer the chicken pieces over the potatoes, then evenly sprinkle with dried Italian herbs.
Pour in the Parmesan garlic sauce, followed by the chicken broth.
Sprinkle the grated Parmesan cheese over the top.
Gently stir to combine all ingredients without disturbing the layering too much.
Cover and cook on LOW for 4–5 hours or HIGH for 3–4 hours.
When finished cooking, top with chopped fresh parsley and a sprinkle of Parmesan for extra flavor and a beautiful finish.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave for 1–2 minutes. For a creamier texture, stir in a splash of cream at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 4 hours (on LOW)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 328
- Sugar: 1g
- Carbohydrates: 28g
- Protein: 38g