I still reach for my slow cooker when weeknights get busy and I want something cozy without fuss. This Garlic Parmesan Crockpot Chicken cooks low and slow for six hours (or three on high), filling the house with roasted garlic and cheesy aroma while you get on with life. It’s tender chicken, baby potatoes that soak up the garlicky sauce, and a sprinkle of fresh parsley to brighten every bite—perfect for busy families, simple dinner guests, or anyone craving comfort food with minimal hands-on time. If you’re into garlic-Parmesan flavor, you might also enjoy these Garlic Parmesan Cheeseburger Bombs for another easy crowd-pleaser.
Why you’ll love this dish
This recipe is comfort food made effortless. The slow cooker does the heavy lifting: it stews the garlic and parmesan into a silky coating while sealing in the chicken’s juices, and the halved baby potatoes cook until tender without peeling or fuss. It’s budget-friendly (one pot, inexpensive ingredients) and kid-friendly—most people of all ages love garlic and cheese.
“Six hours of hands-off cooking, and dinner tastes like you spent all afternoon in the kitchen.” — a fan who made it on a rainy Sunday
Perfect occasions: busy weeknights, casual dinner parties, or a potluck main. The dish scales nicely, and leftovers reheat well.
How this recipe comes together
Think of this as a three-part process: assemble, coat, and slow-cook. First, arrange the chicken breasts and halved baby potatoes in the crockpot so they’re evenly spaced. Next, whisk together the parmesan, minced garlic, herbs, salt, pepper, and olive oil into a paste-like drizzle—this forms the flavorful coating and light sauce. Finally, pour the mixture over, cover, and let the slow cooker transform simple ingredients into a tender, garlicky meal in 6 hours on low (3 hours on high). Expect very little active time: 10–15 minutes to prep, then set and forget.
Key ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
- 1.5 lbs baby potatoes, halved (small red or gold work great)
- 1/2 cup grated Parmesan cheese (freshly grated is best for flavor)
- 4 cloves garlic, minced (or 1–1½ tsp garlic powder in a pinch)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt (adjust to taste; parmesan adds saltiness)
- 1/4 tsp black pepper
- 1/4 cup olive oil (or melted butter for richer flavor)
- 1/4 cup chopped fresh parsley, for finishing
Substitutions/notes:
- Parmesan: use Pecorino Romano for a sharper bite, or nutritional yeast for a dairy-free option.
- Potatoes: small Yukon gold or fingerlings give the best texture; russets will break down.
- Chicken: boneless thighs can be used for juicier results, though cooking time is similar.
Step-by-step instructions
- Lightly spray or grease the crockpot base to prevent sticking.
- Place the 4 chicken breasts in a single layer in the crockpot. Arrange the halved baby potatoes around and on top of the chicken so everything is covered but not overcrowded.
- In a medium bowl, combine the 1/2 cup grated Parmesan, minced garlic, oregano, basil, salt, pepper, and olive oil. Stir into a thick, pourable paste.
- Spoon and pour the mixture evenly over the chicken and potatoes, trying to coat as much surface as possible. Don’t mix—leave layers intact so the sauce concentrates on top.
- Cover and cook on LOW for 6 hours, or on HIGH for 3 hours. Chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and potatoes are fork-tender.
- Remove the lid, sprinkle with the chopped fresh parsley, and let rest for 5 minutes before serving to allow juices to settle.
Pro tip: If you prefer a slightly thicker sauce, transfer 1/2 cup of the cooking liquid to a small saucepan after cooking and simmer with a teaspoon of cornstarch slurry until thickened, then drizzle back over the chicken.
What to serve it with
Best ways to enjoy it: the flavors are classic and versatile. Serve the chicken and potatoes with a crisp green salad, garlic bread, or roasted vegetables. For an ultra-comfort pairing on chilly nights, spoon extra sauce over mashed potatoes or buttered noodles.
If you want a soothing starter or side, this dish pairs beautifully with a bowl of soup—consider a light chicken noodle or even Grandma’s Chicken Soup for a double dose of homey comfort. For wine: a unoaked Chardonnay or light Pinot Noir complements the parmesan and herb notes.
Storage and reheating tips
- Refrigeration: Cool leftovers to room temperature, then refrigerate in an airtight container within 2 hours. Use within 3–4 days.
- Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat covered in a 350°F (175°C) oven until warmed through (about 15–20 minutes), or microwave in 30–60 second intervals. For best texture, reheat in a skillet over medium heat, spooning sauce over chicken to prevent drying.
- Safety note: Always reheat leftovers until steaming hot and check that chicken reaches at least 165°F.
Pro chef tips
- Even thickness: Pound thicker ends of chicken breasts slightly so breasts cook evenly.
- Browning (optional): For deeper flavor, quickly sear chicken breasts 1–2 minutes per side in a hot skillet before adding to the crockpot—this step is optional but adds color.
- Don’t overfill: Crockpots cook by trapping heat; fill to about two-thirds capacity for even cooking.
- Herbs: Fresh basil and oregano can replace dried at a 3:1 ratio; add them toward the end to preserve bright flavor.
- Cheese quality: Use a real grated parmesan wedge, not the powdery canisters, for the best melt and umami.
Creative twists
- Creamy Garlic Parmesan: Stir 1/2 cup heavy cream into the sauce during the last 30 minutes of cooking for a richer, creamier finish.
- Mediterranean: Add halved cherry tomatoes, olives, and a squeeze of lemon at the end for bright Mediterranean notes.
- Low-carb: Substitute potatoes with cauliflower florets (add them in the last 2 hours on low so they don’t go mushy).
- Spice it up: Add a pinch of red pepper flakes to the parmesan mix for heat.
- Dairy-free: Swap parmesan for 3 tbsp nutritional yeast and use olive oil or vegan butter.
Your questions answered
Q: Can I use frozen chicken breasts?
A: It’s safer to use thawed chicken for even cooking in the slow cooker. If you must use frozen, add extra cooking time and verify the internal temperature reaches 165°F. However, many food-safety experts recommend thawing first.
Q: How many does this serve?
A: With 4 chicken breasts and 1.5 lbs of potatoes, expect 4 generous servings. Add a side salad or bread for more people.
Q: Can I double the recipe?
A: Yes—double in a larger crockpot or two separate crockpots. Avoid overfilling; aim for two-thirds full to ensure proper heat circulation.
Q: Will the potatoes fall apart after 6 hours?
A: Halved baby potatoes hold up well to slow cooking. If yours are very small or older (more starchy), check at 5 hours on low; you can always finish on high for 20–30 minutes if needed.
Q: Is it gluten-free?
A: Yes, the core recipe is gluten-free—just verify your parmesan and any added ingredients don’t contain hidden gluten.
Q: Can I make this ahead for a party?
A: You can assemble in the crockpot insert the night before, refrigerate, then start cooking the next day. If refrigerating assembled raw ingredients, allow an extra 30–60 minutes of cooking time.
Enjoy the effortless, flavorful results—this Garlic Parmesan Crockpot Chicken is the sort of recipe you’ll bookmark for its simple prep and reliably comforting outcome.
Garlic Parmesan Crockpot Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5–2 lbs total
- 1.5 lbs baby potatoes, halved small red or gold work great
- 0.5 cup grated Parmesan cheese freshly grated is best for flavor
- 4 cloves garlic, minced or 1–1½ tsp garlic powder in a pinch
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt adjust to taste; parmesan adds saltiness
- 0.25 tsp black pepper
- 0.25 cup olive oil or melted butter for richer flavor
- 0.25 cup chopped fresh parsley for finishing
Instructions
Preparation
- Lightly spray or grease the crockpot base to prevent sticking.
- Place the 4 chicken breasts in a single layer in the crockpot. Arrange the halved baby potatoes around and on top of the chicken.
- In a medium bowl, combine the 1/2 cup grated Parmesan, minced garlic, oregano, basil, salt, pepper, and olive oil. Stir into a thick, pourable paste.
- Spoon and pour the mixture evenly over the chicken and potatoes, trying to coat as much surface as possible without mixing.
Cooking
- Cover and cook on LOW for 6 hours, or on HIGH for 3 hours.
- Chicken is done when an instant-read thermometer reads 165°F (74°C) and the potatoes are fork-tender.
- Remove the lid, sprinkle with chopped fresh parsley, and let rest for 5 minutes before serving.