Crockpot Garlic Parmesan Chicken and Potatoes: Easy Weeknight Comfort Food Ready in 6 Hours

Name: Crockpot Garlic Parmesan Chicken and Potatoes
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1-1.5 lbs boneless, skinless chicken breasts; 5-6 medium potatoes (russet or Yukon gold); 2 tablespoons olive oil; 2 tablespoons fresh minced garlic; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon smoked paprika; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; Garlic Parmesan sauce (Buffalo Wild Wings or homemade: 4 tbsp butter + 2 tbsp garlic + 3/4 cup Parmesan + 3 oz cream cheese); 1 cup shredded mozzarella or cheddar cheese; Pinch red pepper flakes (optional)

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This easy crockpot garlic parmesan chicken and potatoes dish comes together with minimal prep—just cube your potatoes, season your chicken, add your favorite garlic parmesan sauce, and let your slow cooker do the work for 6 hours.

This crockpot garlic parmesan chicken and potatoes recipe is the ultimate set-it-and-forget-it weeknight dinner. You’re looking at maybe 15 minutes of actual prep time—mostly just chopping—before your slow cooker takes over for the next 6 hours. By dinnertime, you’ve got tender chicken, soft potatoes, and a sauce so good your family will actually ask for seconds. The best part? This is flexible enough to adapt to whatever you have in your kitchen, and it freezes beautifully for those chaotic weeks when you need a backup plan.

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Key Takeaways

Real hands-on time is just 15 minutes—mostly chopping potatoes. Once everything goes in the crockpot, you’re done fussing
Your whole family will actually eat this—I’ve had testers report zero picky-eater complaints and kids asking for more
Works with store-bought sauce or homemade—whether you grab a jar of Buffalo Wild Wings Garlic Parmesan or make your own creamy butter sauce, this recipe adapts beautifully
Make-ahead freezer meal magic—assemble it on Sunday, freeze for up to 3 months, and pull it out on a Tuesday night when life gets hectic
One simple slow cooker meal feeds the whole crew—this crockpot chicken and potatoes delivers around 28g of protein per serving and keeps everyone satisfied for hours

Why You’ll Love This Crockpot Garlic Parmesan Chicken and Potatoes

The kitchen smells absolutely incredible while it cooks—about halfway through, that garlic and butter aroma has everyone gathering around asking “when’s dinner?” Even if you’re using a jarred sauce, the slow cooker transforms it into something that smells homemade
Zero guilt about dinner prep—you’re literally just chopping potatoes and chicken, tossing in some seasoning, and walking away. There’s no fussing, no babying a sauce, no stress
Chicken stays tender and juicy—the slow cooker environment keeps everything moist. Even if you’re not a confident cook, it’s almost impossible to mess this up
Everyone gets their favorite part—some people love the soft potatoes, some go for the chicken, some just want the sauce. This has enough of everything for everyone to be happy
It’s naturally wholesome—real chicken, real potatoes, real garlic. Your family knows exactly what they’re eating, and potatoes are packed with potassium and vitamin C when you leave the skins on. For another wholesome slow cooker favorite, try my crockpot chicken pot pie with fresh vegetables mixed right in
So flexible you can’t mess it up—don’t have mozzarella? Use cheddar. Want to add green beans? Throw them in. Prefer homemade sauce? Make it fresh. This recipe rolls with whatever your kitchen has
Completely customizable to your family’s spice level—add red pepper flakes if you like heat, skip them if you don’t. Adjust the sauce amount based on how thick or saucy you like things

Food and Cultural Background

I still remember the first time a friend told me her secret to surviving back-to-school season: a slow cooker and meal prep. She had three kids, a teaching job, and honestly, zero time to cook. But every Sunday, she’d throw together a few slow cooker meals, freeze them, and suddenly her weeknight stress disappeared. That’s when it clicked for me—this isn’t fancy cooking. This is real cooking. This is feeding your family real food when you’re completely exhausted.

Garlic and Parmesan are one of those classic flavor combinations that comes straight from Italian cooking, where the philosophy is simple: use good ingredients and don’t overcomplicate things. Butter + garlic + cheese = always works. That’s it. That’s the whole magic. It’s been perfected over centuries because it just works.

I’ve made variations of garlic parmesan chicken a hundred different ways over the years. On the grill, in the skillet, in the slow cooker. And you know what? Every single version gets devoured. But the slow cooker version is my favorite because it’s the one I can throw together on a Tuesday morning and have hot dinner ready at 6 PM without thinking about it again. For more slow cooker favorites with that same set-it-and-forget-it philosophy, check out my slow cooker honey garlic chicken for a sweet-savory angle, or my creamy tuscan chicken soup if you want something brothier.

Ingredients for Crockpot Garlic Parmesan Chicken and Potatoes

Ingredient	Amount	Notes & Substitutes
Chicken breasts	1–1.5 lbs	Can cube them or leave whole—both work. Boneless, skinless is easiest; thighs work too but cook longer
Medium potatoes	5–6 medium	Russet or Yukon gold work best. Cut into small cubes so they cook evenly. Aim for 1-inch pieces
Olive oil	2 tbsp	For coating the potatoes before seasoning
Garlic, minced	2 tbsp	Fresh minced, jarred, or even garlic powder works (use 1 tsp if using powder)
Salt & pepper	½ tsp each	Adjust to taste at the end
Paprika	1 tsp	Smoked paprika adds extra depth, but regular works fine
Onion powder	1 tsp	Adds savory depth without actual onions
Italian seasoning	1 tsp	Or use a mix of dried basil, oregano, and thyme
Garlic Parmesan sauce	To cover chicken	Option 1: Buffalo Wild Wings Garlic Parmesan sauce (jarred, ready-made). Option 2: Make your own—4 tbsp butter + 2 tbsp minced garlic + ¾ cup grated Parmesan + 3 oz cream cheese
Shredded mozzarella or cheddar cheese	1 cup	Add at the very end; use a good quality cheese that melts smoothly
Optional: Red pepper flakes	Pinch	Only if your family likes a little kick

Equipment Needed

6-quart slow cooker (standard size works best; if you have a smaller one, cut the recipe in half)
Sharp knife & cutting board (for chopping potatoes and chicken)
Measuring spoons & cups
Large spoon or spatula (for stirring and serving)
Optional: Instant-read thermometer (chicken should hit 165°F internally)

How to Make Crockpot Garlic Parmesan Chicken and Potatoes Step-by-Step

Step 1: Prep your potatoes (5 minutes)

Wash your potatoes under cold water and pat dry. Cut them into small cubes—aim for about 1-inch pieces so they cook evenly in the slow cooker. If you make them too big, they’ll still be hard after 6 hours. If you make them too small, they’ll turn to mush. One-inch is your sweet spot. Place the cubed potatoes in your slow cooker.

Step 2: Season the potatoes (2 minutes)

Drizzle the potatoes with olive oil. Sprinkle with salt, pepper, garlic powder (or fresh minced garlic if you’re using that), and smoked paprika. Give everything a good stir so every potato piece gets coated. This is your flavor foundation, so don’t skip seasoning them well. Similar to how I layer seasoning in my easy baked spaghetti, seasoning at each step beats dumping everything together at the end.

Step 3: Add garlic and give it a final stir (1 minute)

Add your 2 tablespoons of minced garlic to the potatoes and stir everything together really well. The garlic will cook right into those potatoes, creating amazing flavor.

Step 4: Prep your chicken (3 minutes)

You can either leave your chicken breasts whole or cut them into chunks—both work perfectly fine. If you’re cutting them, aim for roughly 2-inch pieces (they don’t need to be perfect). Season the chicken with salt, pepper, paprika, onion powder, and Italian seasoning. Place the seasoned chicken on top of the potatoes in a single layer (don’t stir it in—let it sit on top).

Step 5: Add your sauce (2 minutes)

Here’s where you get to choose your adventure:

For the easy route: Pour enough Buffalo Wild Wings Garlic Parmesan sauce over the chicken to cover it. You’re not drowning it—just enough to coat it. Don’t use the whole jar unless you like things really saucy. You can always add more after cooking if it needs it.

For the homemade route: Mix together 4 tablespoons melted butter, 2 tablespoons minced garlic, ¾ cup freshly grated Parmesan cheese, and 3 ounces softened cream cheese. Pour this over the chicken. The cream cheese will look lumpy at first—that’s normal. It’ll smooth out as everything heats up.

Step 6: Cook low and slow (6 hours on LOW, or 3–4 hours on HIGH)

Cover your slow cooker and cook on LOW for about 6 hours, or on HIGH for 3–4 hours if you’re in a time crunch. You’re looking for the chicken to reach 165°F internally and the potatoes to be fork-tender. Don’t lift the lid constantly—I know it’s tempting, but every peek adds about 15 minutes to cooking time. Just let it do its thing.

Step 7: Add your cheese and let it melt (10 minutes)

Once everything is cooked through, give it a good stir so all the flavors blend together. Top with 1 cup shredded mozzarella or cheddar cheese (or use a mix). Let it sit uncovered for about 10–15 minutes so the cheese melts completely. If your crockpot has a “warm” setting, use that while the cheese is melting—it keeps everything at the perfect serving temperature.

Step 8: Taste and adjust (2 minutes)

This is important: taste it before serving. Does it need more salt? More pepper? A squeeze of fresh lemon juice for brightness? This is when you make those final adjustments. Fresh herbs like parsley or chives sprinkled on top add a nice finishing touch.

Expert Tips for the Best Results

Don’t skip seasoning the potatoes separately. I know it’s one extra step, but seasoning them before the chicken goes in means every bite tastes intentional, not bland. The potatoes absorb all that garlic and paprika goodness while they cook, which is where the real flavor happens.

Cut potatoes to roughly the same size. This matters way more than you’d think. If you have some 1-inch pieces and some ½-inch pieces, the smaller ones turn to mush while the bigger ones are still firm. Consistency = everything.

Use fresh minced garlic if you can, but jarred works too. Fresh is more aromatic and tastes brighter, but let’s be real—jarred minced garlic in a jar is better than no garlic. Whatever you use, you’ll still end up with something delicious. The slow cooker is very forgiving.

If you’re using jarred sauce, don’t use the whole jar unless you like soup. This is the number one complaint I hear: “Mine came out too soupy!” The sauce has liquid in it, and the chicken releases more liquid as it cooks, so go easy on the sauce amount. Add more at the end if you want, but you can’t take it back out. This is similar to the problem readers had with the cajun potato soup when they didn’t account for liquid reduction—start conservative, adjust upward.

This freezes beautifully unbaked. Prep everything in a freezer-safe container or disposable aluminum pan, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When you want it, thaw overnight in the fridge (or don’t thaw—just add 30 extra minutes to cook time) and cook as directed. It’s like having a backup dinner in your freezer. Similar to my slow cooker chicken tacos, this freezer-assembly method is a total game-changer for meal prep.

Every slow cooker is different. Some run hot, some run cool. If this is your first time making it, start checking for doneness around the 4-hour mark. Your chicken is done at 165°F, and your potatoes should be fork-tender. If you find yours cooks faster, make a note for next time.

What to Serve With Crockpot Garlic Parmesan Chicken and Potatoes

Crusty garlic bread—Brush thick slices of a good baguette with melted butter mixed with minced garlic and toast until golden. Use it to soak up every last bit of that sauce. Non-negotiable
Simple green salad with lemon vinaigrette—The acidity cuts through the richness perfectly. Just arugula or mixed greens, fresh lemon juice, olive oil, salt, and pepper. Balances the whole meal
Roasted broccoli or green beans—Toss with olive oil, salt, and pepper, and roast at 400°F while your crockpot is doing its thing. Adds color and nutrition without any fussing
Fresh steamed vegetables—Asparagus, zucchini, or green beans add brightness and a textural contrast to the creamy main. For another veggie-forward option, check out my creamy white chicken chili where vegetables are woven right into the dish
Crusty bread or dinner rolls—Sometimes simple is best. Warm up some good-quality rolls or slice a baguette. The sauce is the star, so let it shine

Storing and Reheating Tips

Refrigerator: Store leftovers in an airtight container up to 4 days. The sauce will thicken as it cools (perfectly normal—that’s the cheese setting up). To reheat, transfer to a skillet over medium-low heat and add a splash of chicken broth or milk to restore the sauciness. Stir gently for 5–7 minutes until heated through. Microwave works but reheats unevenly, so use 1-minute intervals and stir between each.

Freezer (unbaked): Assemble everything in a freezer container or disposable aluminum pan, cover tightly with plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge, then cook as directed. Or cook straight from frozen, adding 20–30 extra minutes to cook time.

Freezer (cooked): Cool completely, transfer to freezer bags or containers, and freeze up to 2 months. Reheat gently over low heat with a splash of broth to restore sauciness, or reheat in the oven covered at 325°F for 20–25 minutes.

Nutrition Facts

Per serving (1½ cups, based on 4 servings)

Nutrient	Amount	% Daily Value
Calories	420	—
Total Fat	16g	21%
Saturated Fat	7g	35%
Cholesterol	95mg	32%
Sodium	580mg	25%
Total Carbohydrate	28g	9%
Dietary Fiber	2.5g	10%
Sugars	1g	—
Protein	28g	56%
Calcium	280mg	22%
Iron	1.8mg	10%
Potassium	750mg	21%
Vitamin C	15mg	25%

Disclaimer: Nutrition information is estimated using USDA FoodData Central and standard ingredient databases. Actual nutrition varies based on specific brands used, cooking method, and portion size. This is not medical nutrition advice—consult a registered dietitian for specific dietary concerns.

FAQs About Crockpot Garlic Parmesan Chicken and Potatoes

Can I use frozen chicken?

Yes! You can absolutely use frozen chicken. Just add 1–2 hours to your cook time on LOW (so aim for 7–8 hours total). The crockpot handles frozen chicken beautifully—just make sure it reaches 165°F internally before serving.

What can I substitute for the Buffalo Wild Wings sauce?

Any garlic parmesan sauce works—Kroger brand, Sweet Baby Ray’s, or any store brand you can find. You can also make your own homemade version (see ingredients for the ratio). Some people have even used Italian dressing mixed with Parmesan. Get creative with what you have.

Mine came out soupy. What went wrong?

This is usually because too much sauce was added or your slow cooker runs a bit cool and needed extra time to reduce the liquid. Next time, use less sauce (remember: you can always add more, but you can’t take it out). Also, make sure your potatoes are cut to similar sizes so they cook evenly and release the same amount of liquid.

Can I cook this on HIGH instead of LOW?

Yes! Cook on HIGH for 3–4 hours instead of 6 hours on LOW. Check for doneness around the 3-hour mark. Your chicken should hit 165°F and potatoes should be fork-tender. Every slow cooker is different, so adjust based on yours.

Can I add other vegetables?

Absolutely. Green beans, carrots, mushrooms, spinach—all work. Add hearty vegetables (carrots, green beans) at the beginning. Add delicate ones (spinach, fresh herbs) in the last 30 minutes so they don’t get overcooked.

Can I make this Instant Pot version?

Yes! Use the manual/pressure cook setting on HIGH for 8 minutes (for fresh chicken) or 12 minutes (for frozen). Quick release the pressure, then stir in your cheese and let it sit on “keep warm” for 10 minutes for the cheese to melt.

Is this keto-friendly?

Not really—potatoes are high in carbs. But if you’re doing lower-carb, swap the potatoes for cauliflower florets or zucchini. The sauce itself is naturally low-carb, so it’s the starch that adds up.

Final Thoughts

This crockpot garlic parmesan chicken and potatoes has honestly become my go-to dinner when I’m tired, busy, or just want something my whole family will actually eat without complaining. It’s that rare recipe that’s easy enough for a chaotic Tuesday but impressive enough for when you have people over. Make this, snap a photo (because it genuinely looks amazing in a bowl), and tag me @karenflavor on Pinterest or Facebook. I absolutely love seeing what you create, and your photos genuinely inspire me to keep developing recipes that work for real life.

Pin this recipe, print it out, or screenshot it. This one’s about to become a regular in your dinner rotation. And when someone asks you how you made it (they will), you’ll know exactly where to find it.

For more easy slow cooker favorites with that same no-fuss philosophy, check out my buffalo chicken mac and cheese for a cheesy comfort-food spin, or my hamburger steak with brown gravy if you want something hearty and rich. Both deliver that same “everyone will eat it” guarantee.

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You’ve got this. Happy cooking, friends. 💕