Can I double this recipe for a crowd?

Yes, but make sure your slow cooker’s big enough. I once tried doubling in a small pot and let’s just say dinner was delayed while we found another pan and reorganized the kitchen.

Can I use frozen chicken?

You can, but it will take longer. I prefer thawed for even cooking. If you must use frozen, add an hour or two on low and check the internal temperature.

Is this safe for kids who are picky about textures?

Absolutely. The sauce is mild and creamy, and potatoes are familiar. If someone dislikes garlic, reduce the garlic and let the Parmesan shine.

How do I thicken the sauce if it’s watery?

A quick slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, stirred in and cooked on high for 20 minutes, will tighten up the sauce. You can also remove the lid for the last 30 minutes to let some steam escape.

Can I make this gluten-free?

Yes. This recipe is naturally gluten-free if you use gluten-free Parmesan and check any seasonings for hidden gluten. Always check labels when you cook for someone with an allergy.

Easy Garlic Parmesan Crockpot Chicken and Potatoes 2026

Description

A comforting slow cooker recipe featuring tender chicken and creamy garlic-Parmesan sauce, perfect for busy weeknights.

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)
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Chop the chicken into bite-sized pieces and slice the potatoes into 1-inch pieces.
If desired, brown the chicken in olive oil for extra flavor.
Transfer the chicken and potatoes to the slow cooker in a single layer.
In a separate bowl, combine heavy cream, Parmesan, garlic, Italian seasoning, paprika, salt, and pepper. Whisk until smooth.
Pour the mixture over the chicken and potatoes, and stir gently to combine.
Cover and cook on low for 6-7 hours or high for 3.5-4 hours.
Once done, stir gently to combine before serving. Adjust salt and pepper to taste.

Notes

If the sauce is thin at the end, allow it to rest; it will thicken as it cools. Leftovers can be refrigerated or frozen for later meals.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 500mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg