Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are extra tender and stay juicy, especially for longer cook times. They’re a great choice for Garlic Parmesan Crockpot Chicken and Potatoes .

Can I use milk or half-and-half instead of heavy cream?

You can , but the sauce will be thinner and may separate more easily. Heavy cream gives you that rich, smooth texture that makes this dish so comforting.

How do I store leftovers?

Let everything cool, then store in an airtight container in the fridge for 3–4 days . Reheat gently in the microwave or on the stove. Add a splash of cream or broth if it thickens too much.

You can freeze it, but creamy sauces sometimes change texture after thawing. If you do freeze it, thaw overnight in the fridge and reheat slowly, stirring well.

What should I serve with it?

Honestly, it’s a full meal on its own. But if you want something on the side: a simple green salad steamed green beans roasted broccoli warm dinner rolls to mop up the sauce (highly recommended)

6 Easy Garlic Parmesan Crockpot Chicken and Potatoes You’ll Crave

Description

Creamy, cozy, and so easy — this Garlic Parmesan Crockpot Chicken and Potatoes is the ultimate comfort meal for busy weeknights. Tender chicken, buttery potatoes, and a luscious garlic-Parmesan cream sauce come together effortlessly in your slow cooker. Perfect for families, meal prep, or anytime you need a delicious hands-off dinner!

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs
1.5 lbs Yukon gold or red potatoes, cut into 1-inch pieces
1 cup heavy cream
1 cup freshly grated Parmesan cheese
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and black pepper, to taste
2 tablespoons olive oil (optional, for browning)
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Prep ingredients: Cut chicken into bite-sized chunks and slice potatoes into 1-inch pieces. Mince the garlic and grate the Parmesan cheese.
Optional browning: Heat olive oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden.
Layer in crockpot: Add chicken and potatoes to your slow cooker.
Make the sauce: In a bowl, whisk heavy cream, Parmesan, garlic, Italian seasoning, paprika, salt, and black pepper.
Combine: Pour the sauce over chicken and potatoes, coating everything evenly.
Cook: Cover and cook on low for 6–7 hours or high for 3.5–4 hours, until chicken is tender and potatoes are soft.
Serve: Stir gently, garnish with parsley, and serve warm.

Notes

For extra flavor, don’t skip the optional chicken browning step.

Sauce too thin? Remove the lid for the last 30 minutes on high or add extra Parmesan.

Leftovers keep up to 4 days in the fridge; reheat with a splash of cream or broth.

Add veggies like broccoli or green beans during the last hour for a full one-pot meal.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 portion (about 1/6 of recipe)
Calories: 475 kcal
Sugar: 2 g
Sodium: 620 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 145 mg