Garlic Parmesan chicken and potatoes
This Crockpot Garlic Parmesan Chicken and Potatoes is the coziest set-it-and-forget-it meal. Tender chicken breasts and buttery baby Yukon potatoes slow cook in a creamy garlic Parmesan sauce until perfectly golden and flavorful. Simple, family-friendly, and made for busy weeknights.
Ingredients
- 1 ½ lb boneless skinless chicken breasts
- 1 ½ lb baby Yukon gold potatoes left whole
- 3 tbsp butter melted
- ½ cup chicken broth
- ½ cup light cream or half-and-half
- ½ cup freshly grated Parmesan cheese
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley for garnish
- Optional: ½ lb fresh green beans steamed or sautéed for serving
Let's Make It
- Layer the potatoes: Add the whole baby Yukons to the bottom of your crockpot.
- Season and add the chicken: Season chicken breasts with salt, pepper, paprika, and Italian seasoning, then place them directly on top of the potatoes.
- Mix the sauce: In a small bowl, whisk together melted butter, minced garlic, chicken broth, cream, and Parmesan until smooth and creamy.
- Combine: Pour the sauce evenly over the chicken and potatoes.
- Cook: Cover and cook on Low for 4–5 hours, or until the chicken is tender and the potatoes are fork-soft.
- Serve: Gently stir to coat everything in the sauce, sprinkle with parsley, and serve with steamed green beans for a complete meal.