A creamy, savory slow-cooker meal with tender chicken, buttery potatoes, garlic, Parmesan, and Italian herbs. It’s an easy comfort-food dinner with minimal prep.
Ingredients
For the chicken and potatoes:
- 2 lb (900 g) boneless, skinless chicken thighs or breasts
- 1½ lb (680 g) baby Yukon Gold or red potatoes, halved
- 5–6 cloves garlic, minced
- ½ cup (120 ml) low-sodium chicken broth
- ½ cup (120 ml) heavy cream
- ¾ cup freshly grated Parmesan cheese
- 3 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 1½ tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¾ tsp salt, or to taste
- ½ tsp black pepper
- ½ tsp dried parsley
- ¼ tsp red pepper flakes, optional
For finishing:
- ¼ cup extra Parmesan cheese
- 1–2 tbsp chopped fresh parsley
- 1 tbsp fresh lemon juice, optional
Instructions
- Prepare the potatoes
Wash the potatoes thoroughly and cut larger baby potatoes in half. Keep very small potatoes whole so they cook evenly. - Season the chicken
Pat the chicken dry with paper towels. Season both sides with salt, black pepper, garlic powder, onion powder, paprika, and Italian seasoning. - Make the garlic Parmesan mixture
In a bowl, whisk together the melted butter, olive oil, minced garlic, chicken broth, heavy cream, and ¾ cup Parmesan cheese. - Layer the crockpot
Place the potatoes in the bottom of a 6-quart slow cooker. Arrange the seasoned chicken over the potatoes. - Add the sauce
Pour the garlic Parmesan mixture evenly over the chicken and potatoes. Sprinkle with dried parsley and red pepper flakes if using. - Slow cook
Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, depending on the size and type of chicken. The chicken should reach an internal temperature of 165°F (74°C), and the potatoes should be fork-tender. - Add more Parmesan
During the final 15–20 minutes, sprinkle the remaining ¼ cup Parmesan over the chicken and potatoes. Cover again and allow the cheese to melt. - Finish and serve
Sprinkle with fresh parsley and, if desired, a small squeeze of lemon juice to brighten the creamy sauce.
Nut Information
- Contains nuts: No.
- The recipe itself does not contain peanuts, tree nuts, almonds, walnuts, pecans, cashews, pistachios, or other nuts.
- Parmesan cheese and heavy cream are dairy products, not nuts.
- For a nut allergy, check the labels of packaged Parmesan, broth, seasonings, and other ingredients for possible cross-contact warnings.
Quick Nutrition Estimate
Per serving, assuming 6 servings:
- Calories: about 520
- Protein: about 43 g
- Carbohydrates: about 28 g
- Fat: about 27 g
- Fiber: about 3 g
- Sugar: about 3 g
- Sodium: about 700–850 mg
Nutrition will vary depending on the chicken cut, potatoes, Parmesan, cream, and broth used.
Q&A
Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts work very well, but avoid overcooking them because they can become dry. Check the temperature toward the lower end of the cooking time.
Q: Can I use frozen chicken?
A: For food safety, it is better to thaw the chicken completely before putting it into a slow cooker.
Q: Can I use Russet potatoes?
A: Yes, but Yukon Gold or red potatoes hold their shape better. If using Russets, cut them into large chunks so they don’t become too soft.
Q: Can I make this without heavy cream?
A: Yes. You can substitute half-and-half or evaporated milk. The sauce will be slightly lighter.
Q: Why did my sauce separate?
A: High heat or prolonged cooking can cause dairy-based sauces to separate. Cooking on LOW and adding the Parmesan toward the end helps keep the sauce smoother.
Q: Can I add vegetables?
A: Absolutely. Broccoli, green beans, mushrooms, carrots, or spinach can be added. Add delicate vegetables such as spinach and broccoli toward the end so they don’t overcook.
Q: Can I make it spicy?
A: Add red pepper flakes, cayenne pepper, or a little hot sauce to the garlic Parmesan mixture.
Q: Can I brown the chicken first?
A: Yes. Searing the chicken in a little oil before adding it to the crockpot gives it a deeper, more savory flavor, although this step is optional.
Q: How do I store leftovers?
A: Refrigerate leftovers in an airtight container for up to 3–4 days.
Q: Can I freeze it?
A: The chicken and potatoes can be frozen, but the creamy Parmesan sauce may change texture slightly after thawing. For best quality, refrigerate rather than freeze.
Q: How do I reheat it?
A: Reheat gently in the microwave or in a covered skillet over low heat. Add a splash of chicken broth or cream if the sauce has thickened too much.
Q: What can I serve with it?
A: A simple green salad, steamed broccoli, roasted vegetables, or green beans pair nicely with this creamy chicken and potato dish.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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