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Creamy Crockpot Garlic Parmesan Chicken and Potatoes

Creamy Crockpot Garlic Parmesan Chicken and Potatoes

Creamy Crockpot Garlic Parmesan Chicken and Potatoes with tender chicken, buttery potatoes, garlic, and a rich Parmesan cream sauce.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6
Calories: 595
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts or thighs, cut into large pieces
  • 1½ pounds baby Yukon Gold potatoes halved
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 4 cloves garlic minced
  • 2 tablespoons butter
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 4 ounces cream cheese softened
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water optional, for thickening

Method
 

  1. Place the halved potatoes in the bottom of the crockpot.
  2. Season the chicken with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  3. Arrange the chicken over the potatoes.
  4. Add the butter and minced garlic.
  5. Pour in the chicken broth.
  6. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken and potatoes are tender.
  7. Whisk together the heavy cream, cream cheese, and Parmesan cheese until mostly smooth.
  8. Stir the cheese mixture into the crockpot.
  9. If you'd like a thicker sauce, mix the cornstarch with cold water and stir it into the crockpot.
  10. Cook on HIGH for another 15 to 20 minutes until the sauce is creamy and thickened.
  11. Sprinkle with fresh parsley and serve warm.

Notes

  • Yukon Gold potatoes become creamy while holding their shape.
  • Freshly grated Parmesan melts much better than packaged cheese.
  • Avoid lifting the lid while the slow cooker is cooking.
  • Taste and adjust the seasoning before serving.
  • Add a splash of broth if the sauce becomes too thick.