Slow Cooker Garlic Parmesan Chicken and Potatoes Recipe
If you’re craving a meal that’s cozy, creamy, and full of rich flavors with minimal effort, then the Slow Cooker Garlic Parmesan Chicken and Potatoes Recipe might just become your new go-to. I absolutely love this dish because it brings together tender chicken and soft, buttery potatoes all bathed in a luscious garlic parmesan sauce that feels like a warm hug on a plate. Perfect for those busy weekdays or a lazy weekend dinner, it delivers maximum comfort with barely any hands-on time.
What makes this Slow Cooker Garlic Parmesan Chicken and Potatoes Recipe truly special is how seamlessly the ingredients work together — the cream cheese and Parmesan melt into the sauce, making it velvety and irresistibly savory. Plus, it’s foolproof to prepare: just layer everything in the slow cooker, set the timer, and come back to a golden, cheesy masterpiece. Whether you’re feeding family or just treating yourself, this recipe never disappoints!
Why This Recipe Works
- Simple layering: Placing potatoes on the bottom and chicken on top allows even cooking without extra fuss.
- Creamy garlic parmesan sauce: The blend of cream cheese, Parmesan, and garlic sauce creates unbeatable flavor and texture.
- Set-it-and-forget-it: Cooking low and slow means you can walk away and trust your crockpot to do the magic.
- Cheese finish: Adding mozzarella at the end melts it perfectly for a gooey topping you’ll love.
Ingredients & Why They Work
The ingredients in this Slow Cooker Garlic Parmesan Chicken and Potatoes Recipe are thoughtfully chosen to complement each other beautifully. I always recommend picking fresh Yukon gold potatoes for their creamy texture, and going for quality Parmesan and cream cheese helps the sauce become silky without any graininess.
- Yukon gold petite potatoes: Their waxy texture holds shape well during slow cooking and absorbs flavor nicely.
- Boneless, skinless chicken breasts: Easy to cube and cook evenly, they soak up the garlic parmesan sauce without drying out.
- Cream cheese: Adds creaminess and richness to the sauce; room temperature pieces melt faster and more evenly.
- Garlic: Fresh minced garlic brightens the whole dish and intensifies the sauce’s flavor profile.
- Parmesan cheese: Brings saltiness and nutty depth; freshly grated or good pre-grated work fine.
- Garlic parmesan sauce: The star ingredient that ties everything together with tangy, buttery goodness; I love Buffalo Wild Wings brand, but any similar sauce will do.
- Milk: Thins the sauce slightly to a perfect consistency and helps incorporate the cream cheese.
- Mozzarella cheese: Melted on top at the end for that satisfying gooey, stringy cheese finish.
Make It Your Way
Over the years, I’ve tinkered with this Slow Cooker Garlic Parmesan Chicken and Potatoes Recipe to suit my taste and yours too! Feel free to add your favorite herbs or swap chicken breasts for thighs if you prefer juicier meat. And honestly, the sauce is very forgiving — you can adjust garlic levels or mix up the cheeses to create your perfect flavor combo.
- Variation: I sometimes toss in a pinch of crushed red pepper flakes for a little heat, which gives the sauce a nice kick without overpowering it.
- Make it vegetarian: Swap the chicken for hearty mushrooms or cauliflower florets for an equally satisfying plant-based version.
- Seasonal tweaks: Try adding steamed broccoli or green beans right at the end for some fresh crunch and color.
- Cheese swap: Using pepper jack instead of mozzarella adds a spicy twist that I really enjoy on cold nights.
Step-by-Step: How I Make Slow Cooker Garlic Parmesan Chicken and Potatoes Recipe
Step 1: Prep your ingredients for even cooking
First things first, I quarter the Yukon gold petite potatoes so that they cook evenly and become perfectly tender without turning to mush. Then, I cut the chicken breasts into bite-sized chunks of roughly the same size for quick, consistent cooking in the slow cooker. A tip: try to keep the pieces uniform, it really helps the whole dish come together beautifully!
Step 2: Layer your slow cooker with love
Adding the quartered potatoes to the slow cooker first is key because they take a bit longer to cook. Then, I pile the chicken pieces right on top for even heat exposure. After that, I scatter the cream cheese chunks, minced garlic, and Parmesan cheese over everything. This layering helps the creamy flavors meld slowly while the slow cooker does its magic.
Step 3: Pour the sauce and add milk for creaminess
I pour my garlic parmesan sauce over the chicken and potatoes, then add milk directly into the sauce bottle to shake it up and get every bit of that savory goodness. This little trick means the sauce coats every ingredient evenly and thins just enough to become a silky, luscious base for the dish.
Step 4: Slow cook and melt the cheese
Cover the slow cooker and cook on high for 2½ to 3½ hours or low for 4½ to 5½ hours. The low-and-slow method always gives me the most tender results, but high works great when you’re short on time. When it’s almost done, sprinkle shredded mozzarella cheese on top, cover again, and cook just until the cheese melts into a gooey topping that’ll make everyone smile.
Tips from My Kitchen
- Room temperature cream cheese: Cutting the cream cheese into even pieces before adding helps it melt smoothly and avoids clumps in the sauce.
- Uniform cuts: Keeping potato and chicken pieces the same size ensures everything cooks evenly and you don’t get dry chicken or undercooked potatoes.
- Sauce consistency: If the sauce seems too thick at the end, add a splash of milk or broth and stir gently to get the perfect creamy texture.
- Avoid overcooking: Using a slow cooker with a timer or checking near the end can prevent the chicken from drying out and keeps the potatoes tender but firm.
How to Serve Slow Cooker Garlic Parmesan Chicken and Potatoes Recipe
Garnishes
I love sprinkling fresh chopped parsley over this dish before serving—the bright green not only adds a pop of color but also a subtle herbaceous freshness that cuts through the richness. Sometimes, I add a little cracked black pepper for an extra kick. If you’re feeling fancy, a squeeze of lemon juice can also brighten up the flavors beautifully.
Side Dishes
This recipe is pretty hearty on its own, but I often serve it with a simple green salad or roasted vegetables to balance the creamy richness. Steamed asparagus or sautéed green beans tossed with garlic butter complement the flavors nicely without stealing the show.
Creative Ways to Present
For a dinner party, I’ve served Slow Cooker Garlic Parmesan Chicken and Potatoes in individual ramekins topped with a little extra mozzarella and fresh herbs. It makes for an elegant but homey presentation that guests absolutely adore. You can also add edible flowers or microgreens on top for a restaurant-style touch that feels special but is totally doable at home.
Make Ahead and Storage
Storing Leftovers
I usually cool leftovers to room temperature, then store them in airtight containers in the fridge for up to 3 days. This recipe reheats wonderfully, and the flavors often deepen overnight. Just giving it a gentle stir before reheating helps keep the sauce creamy.
Freezing
This recipe freezes well, though the texture of the dairy-based sauce can change slightly, becoming a bit grainy. I recommend freezing portions in freezer-safe containers and thawing overnight in the refrigerator before reheating gently on the stove or in the microwave.
Reheating
To reheat, I like warming it slowly on the stovetop with a splash of milk to loosen up the sauce and prevent it from drying out. The microwave works fine too—cover it loosely and heat in short intervals, stirring in between, to keep it creamy and fresh tasting.
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs tend to stay moister and more flavorful during slow cooking. Just make sure to cut them into bite-sized chunks like the breasts, so they cook evenly alongside the potatoes.
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What slow cooker settings should I use for this recipe?
You can cook on high for 2½ to 3½ hours or low for 4½ to 5½ hours. From my experience, cooking low yields a more tender result, but high is perfect if you’re short on time. Just keep an eye near the end to avoid overcooking.
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Can I substitute a different cheese for the mozzarella topping?
Yes! Mozzarella gives a nice melty texture, but feel free to swap with cheddar, pepper jack, or provolone depending on your flavor preferences. Each adds its own character to the final dish.
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How do I prevent the sauce from being too thick or too thin?
If your sauce is thicker than you like, adding a splash of milk or chicken broth at the end and stirring helps loosen it up. Conversely, if it’s too thin, you can cook uncovered for the last 15 minutes or add a bit of extra Parmesan to thicken it.
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Is it okay to add vegetables like broccoli or green beans?
Definitely! Add quick-cooking veggies like broccoli or green beans in the last 30 minutes of cooking to keep them vibrant and crisp. This adds freshness and nutrients to the dish.
Final Thoughts
This Slow Cooker Garlic Parmesan Chicken and Potatoes Recipe holds a special place in my heart because of how effortlessly it turns simple ingredients into something warm, comforting, and delicious. I genuinely recommend you give it a try — whether you’re new to slow cooking or a seasoned pro. Putting this on your weekly menu means more time enjoying good food and less time stressing over dinner prep. Trust me, once you experience that cheesy, garlicky goodness, you’ll wonder how you ever lived without it!
Print
Slow Cooker Garlic Parmesan Chicken and Potatoes Recipe
- Prep Time: 8 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 8 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Garlic Parmesan Chicken and Potatoes recipe is a comforting and creamy dish featuring tender chicken breasts and Yukon gold potatoes cooked in a rich garlic parmesan sauce. With melted mozzarella cheese on top and simple ingredients, it’s perfect for an easy weeknight meal that requires minimal effort.
Ingredients
Main Ingredients
- 1 pound Yukon gold petite potatoes, quartered
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite sized pieces
- 8 ounces cream cheese, cut into eight pieces
- 3 teaspoons garlic, minced
- ½ cup parmesan cheese
- 12 ounces garlic parmesan sauce (Buffalo Wild Wings garlic parmesan sauce recommended)
- 1 cup milk
- 1 ½ cups mozzarella cheese, shredded
Instructions
- Prepare the Slow Cooker: Add the quartered Yukon gold potatoes to the bottom of a 6-quart slow cooker to create an even layer.
- Layer Chicken and Cheeses: Place the cubed chicken breasts evenly over the potatoes. Scatter the cream cheese pieces, minced garlic, and parmesan cheese over the chicken.
- Add Sauce and Milk: Pour the garlic parmesan sauce over the entire mixture. Then add 1 cup milk to the empty sauce bottle, shake well to combine, and pour it evenly over the contents in the slow cooker.
- Cook the Dish: Cover the slow cooker and cook on high for 3 hours or on low for 5 hours until the chicken is cooked through and potatoes are tender.
- Add Mozzarella Cheese: Sprinkle the shredded mozzarella cheese evenly on top of the cooked mixture. Cover and continue cooking for an additional 10-15 minutes until the cheese is melted.
- Serve: Garnish with fresh parsley if desired, then serve the creamy garlic parmesan chicken and potatoes warm.
Notes
- Uniform Pieces: Cut potatoes and chicken into similar bite-size chunks to ensure even cooking and easy eating.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. You may freeze leftovers for up to 3 months, though texture and sauce consistency might be affected.
- Cream Cheese: Use room temperature cream cheese cut into even chunks for quicker and more even melting.
- Thinner Sauce: If the sauce is thicker than desired after cooking, add a little milk or broth to thin it out before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
