Garlic Parmesan Crockpot Chicken

This slow-cooked garlic parmesan chicken recipe transforms humble ingredients into a comforting meal with minimal effort. The combination of tender chicken, perfectly cooked potatoes, and a savory garlic-parmesan coating creates a dish that tastes like you spent hours in the kitchen when your crockpot did all the work.

I first made this during a particularly hectic week when I needed something that would cook while I was at work. My family was so impressed by how flavorful it was that it's now in our regular rotation. The house smells amazing when you walk in the door.

Ingredients

• Boneless skinless chicken breasts: chosen for their lean protein and ability to absorb flavors during slow cooking
• Baby potatoes: halved to ensure they cook perfectly alongside the chicken while maintaining their shape
• Grated parmesan cheese: provides a nutty saltiness that creates an incredible crust on the chicken
• Fresh garlic: minced to infuse the entire dish with aromatic flavor
• Dried oregano and basil: create that classic Italian flavor profile that pairs beautifully with parmesan
• Olive oil: helps carry the flavors and prevents the chicken from drying out
• Fresh parsley: added at the end brings brightness and color to the finished dish

Step-by-Step Instructions

Prepare the Base:

Arrange the chicken breasts in a single layer in your crockpot, then distribute the halved baby potatoes around and between them. Position everything evenly to ensure consistent cooking throughout.

Create the Flavor Mixture:

In a medium bowl, thoroughly combine the grated parmesan cheese, minced garlic, dried oregano, dried basil, salt, pepper, and olive oil. Take your time mixing until you have a somewhat paste like consistency that will coat the chicken and potatoes well.

Apply the Coating:

Pour the garlic parmesan mixture evenly over the chicken and potatoes in the crockpot. Use a spoon to ensure everything gets coated, gently turning the chicken to get some of the mixture underneath as well.

Slow Cook to Perfection:

Cover your crockpot with its lid and set to cook on low heat for 6 hours or high heat for 3 hours. The low and slow method produces the most tender chicken, but either approach works well. Avoid lifting the lid during cooking as this releases accumulated heat.

Finish and Serve:

Once cooking is complete, check that chicken has reached 165°F internal temperature. Sprinkle the entire dish with fresh chopped parsley before serving directly from the crockpot or transferring to a serving platter.

Save

My absolute favorite part about this dish is how the parmesan creates a savory crust on the chicken while also melting into the natural juices to form an incredible sauce. My daughter, who typically avoids garlic, asks for seconds every time because the slow cooking mellows and sweetens the garlic flavor.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors actually intensify overnight, making this dish excellent for meal prep. When reheating, add a splash of chicken broth or water to maintain moisture and heat gently in the microwave or on the stovetop. The potatoes may absorb more of the sauce during storage, which is why adding a bit of liquid helps refresh the dish.

Veggie Additions

While this recipe is delicious as written, it welcomes additional vegetables beautifully. Try adding chunks of carrots, quartered onions, or mushrooms at the beginning of cooking time. For quicker cooking vegetables like bell peppers or zucchini, add them during the final hour of cooking so they retain some texture. These additions not only increase the nutritional value but also absorb the wonderful garlic parmesan flavors.

Serving Suggestions

This crockpot chicken creates its own delicious sauce that begs to be sopped up with crusty bread. Serve alongside a simple green salad dressed with lemon vinaigrette for a complete meal. For a more substantial dinner, spoon the chicken, potatoes, and sauce over cooked egg noodles or rice. The dish pairs wonderfully with a crisp white wine like Pinot Grigio or Sauvignon Blanc.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work wonderfully in this dish and often result in even juicier meat. The cooking time remains the same, but thighs are more forgiving if cooked longer.

→ What other vegetables can I add to this dish?

Carrots, bell peppers, green beans, or mushrooms make excellent additions. Add firm vegetables like carrots at the beginning with the potatoes, and more delicate vegetables like bell peppers in the last hour of cooking.

→ How can I make this dish creamier?

For a creamier version, stir in 1/4 cup of heavy cream or cream cheese during the last 30 minutes of cooking. This creates a richer sauce that coats the chicken and potatoes beautifully.

→ Is it possible to overcook this dish?

Yes, chicken breasts can become dry if cooked too long. Stick to the recommended 6 hours on low or 3 hours on high. If your crockpot runs hot, check for doneness earlier. The chicken is ready when it reaches 165°F internally.

→ Can I prep this the night before?

Absolutely! Prepare the chicken, potatoes, and sauce mixture separately, store in the refrigerator overnight, then combine in the crockpot in the morning. This may add 15-30 minutes to the cooking time as ingredients will be cold.

→ What's the best way to serve this dish?

Serve directly from the crockpot for a casual meal, or transfer to a serving platter with the chicken nestled among the potatoes. It pairs wonderfully with a simple green salad or steamed vegetables for a complete meal.