Dump-and-go recipes are always a hit with our family, especially when you add in garlic Parmesan. I swear my kids could eat that sauce on just about anything! Slow cooker meals are always a win for me because they mean fewer dishes and one less thing to worry about when everyone is asking what's for dinner. This Slow Cooker Garlic Parmesan Chicken and Potatoes has tender chicken and potatoes coated in a creamy garlic Parmesan sauce, then everything gets topped with plenty of melty cheese. It's an easy dinner I can throw together, walk away from, and most importantly, it keeps me out of the drive-through.
Recipe overview
- Prep time: 10 minutes
- Cook time: 2 to 6 hours, depending on the slow cooker setting
- Method: Slow cooker
- Main ingredients: Chicken breast, baby potatoes, garlic Parmesan sauce, mozzarella, and Parmesan
- Flavor and texture: Tender chicken and potatoes coated in a creamy, cheesy garlic Parmesan sauce
- Helpful tip: The chicken releases liquid as it cooks, so wait until closer to the end of cooking before deciding if your sauce needs to be thinned or thickened.
If slow cooker dinners are what keep you out of the drive-through too, there are plenty more around here. My Slow Cooker Steak and Potatoes and Slow Cooker Chicken Drumsticks are two more easy dinners to add to your rotation.
Stephanie's Tips
Cut the chicken into roughly 1-inch pieces and halve the baby potatoes so everything cooks evenly. Don't worry if the sauce looks a little thin while it's cooking. The chicken releases liquid as it cooks, so wait until closer to the end before making any adjustments. And don't forget the cheese during the last 30 minutes! Adding it toward the end gives you that melty, cheesy finish without cooking it for hours.
Equipment you'll need
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Ingredients for Slow Cooker Garlic Parmesan Chicken and Potatoes
- Baby potatoes: Halve the potatoes so they're small enough to become fork-tender while everything cooks together.
- Chicken breast: Use boneless, skinless chicken breasts cut into approximately 1-inch pieces.
- Parmesan garlic sauce: Look for prepared garlic Parmesan sauce near the wing sauces and condiments at most grocery stores.
- Garlic: Fresh minced garlic adds even more garlic flavor to the sauce.
- Onion powder and Italian seasoning: These add extra seasoning without making this dump-and-go dinner complicated.
- Salt and pepper: For seasoning the chicken and potatoes.
- Mozzarella and Parmesan: These go on during the last 30 minutes so you get a cheesy, melty finish.
- Fresh parsley: Sprinkle it over everything just before serving.
For full ingredients and directions, scroll down to the recipe card below.
How to make Slow Cooker Garlic Parmesan Chicken and Potatoes
Add the potatoes, chicken, Parmesan garlic sauce, garlic, onion powder, Italian seasoning, salt, and pepper to the crockpot, then stir everything together until the chicken and potatoes are evenly coated.
Cover and cook on LOW for 5 to 6 hours or HIGH for 2 to 3 hours. The potatoes should be fork-tender and the chicken needs to reach an internal temperature of 165°F.
During the last 30 minutes of cooking, sprinkle the mozzarella and Parmesan over the chicken and potatoes. Cover the slow cooker again and continue cooking.
Finish with chopped fresh parsley and serve with your favorite vegetable.
What to serve with garlic Parmesan chicken and potatoes
Since you've already got chicken and potatoes covered, I like keeping the rest of dinner simple. Bacon Wrapped Asparagus or Bacon and Balsamic Brussel Sprouts, sautéed spinach or asparagus, or a crisp green salad all work great. If you're feeding an extra-hungry crowd, add some garlic bread or dinner rolls to soak up that garlic Parmesan sauce.
FAQs (Because Life’s Too Busy for Guesswork)
Most grocery stores carry prepared garlic Parmesan sauce near the condiments and wing sauces. Check the label to make sure you're buying a sauce rather than a dry seasoning.
Yes, but different vegetables cook at different rates. Spinach cooks very quickly, so wait until the dish is finished and stir it in about 3 to 5 minutes before serving. Broccoli, kale, or cabbage can also be added, but the timing may need to be adjusted depending on how soft you want the vegetables.
Wait until closer to the end of cooking before adjusting the sauce because the chicken releases liquid as it cooks. If the sauce is too thick, add a splash of chicken broth. If it's too thin at the end, combine 1 tablespoon cornstarch with 2 tablespoons water, stir the slurry into the sauce, and allow it to cook for another 5 to 10 minutes to thicken.
Don't put frozen chicken directly into the slow cooker. Chicken that was previously frozen can be used once it is completely thawed. Drain off excess liquid and pat the chicken dry before adding it to the slow cooker.
Substitutions and variations
- Baby potatoes: Large diced Yukon Gold or russet potatoes can be used instead. Keep the pieces relatively small and similar in size so they cook evenly.
- Chicken breast: Cubed boneless, skinless chicken thighs can be used instead. Cooking time may vary, so always check the chicken for doneness.
- Fresh garlic: Jarred minced garlic works too. Use the package equivalent of 4 garlic cloves.
- Mozzarella: Havarti or Muenster can be used for a different cheesy finish.
- Parmesan: Romano or Asiago can be substituted for the Parmesan.
- Creamier sauce: Softened cream cheese can be stirred into the sauce for a richer, creamier variation. This will change the flavor and texture of the original sauce.
How to store and reheat leftovers
Store leftover Slow Cooker Garlic Parmesan Chicken and Potatoes in an airtight container in the refrigerator for up to 4 days.
For individual servings, microwave for 60 to 90 seconds at a time until heated through. For larger portions, reheat gently in a pot over medium heat, stirring frequently, until everything is hot. If the sauce has thickened in the refrigerator, add a small splash of chicken broth while reheating.
Slow Cooker Garlic Parmesan Chicken and Potatoes
Equipment
- Measuring cups and spoons
- Slow cooker
Ingredients
- 1 1/2 pounds baby potatoes halved
- 2 pounds boneless skinless chicken breast, diced into 1-inch pieces
- 1 cup Parmesan garlic sauce
- 4 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Add the potatoes, chicken, Parmesan garlic sauce, garlic, onion powder, Italian seasoning, salt, and pepper to the crockpot, then stir to coat everything evenly with the seasoning.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours, until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.
- During the last 30 minutes of cooking time, sprinkle the mozzarella and Parmesan cheeses over the chicken mixture. Cover the crockpot and continue cooking.
- Top with the fresh parsley and serve with your favorite vegetable.
Notes
- Use fully thawed chicken. Do not add frozen chicken directly to the slow cooker.
- The chicken will release liquid as it cooks, so wait until closer to the end of cooking before adjusting the sauce consistency.
- If the sauce is too thick, add a splash of chicken broth.
- If the sauce is too thin at the end of cooking, combine 1 tablespoon cornstarch with 2 tablespoons water. Stir the slurry into the sauce and let it thicken for 5 to 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
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