You know those days when you just want to come home to a warm, comforting meal without any fuss? That’s exactly why I’m obsessed with this crockpot chicken and potatoes recipe. It’s like a big cozy hug in a bowl—creamy, cheesy, and packed with flavor, but SO easy to throw together. I swear by this dish on busy weeknights when I’d rather be relaxing than cooking, and trust me, your slow cooker does all the heavy lifting here. Just chop a few things, dump ’em in, and let the magic happen while you go about your day. The best part? That melty mozzarella topping that’ll have everyone begging for seconds!
Why You’ll Love This Crockpot Chicken and Potatoes
Oh, where do I even start? This dish has been my go-to for years, and here’s why it’ll become yours too:
- Effortless prep: Just chop, dump, and walk away – no babysitting the stove!
- Creamy dreamy texture: That garlicky, cheesy sauce coats every bite so perfectly.
- One-pot wonder: Minimal dishes mean more time for, well, anything but cleaning.
- Kid-approved magic: Even picky eaters gobble this up (mine fight over the cheesy bits).
- Comfort in a bowl: It’s like chicken pot pie’s cooler, more laid-back cousin.
Honestly? The hardest part is waiting for that cheese to get all bubbly and golden!
Ingredients for Crockpot Chicken and Potatoes
Here’s everything you’ll need to make this cozy, cheesy masterpiece. I’ve learned over the years that getting these ingredients prepped just right makes all the difference:
- 2 lbs boneless, skinless chicken breasts – cut into 1–1½ inch chunks (uniform pieces cook evenly!)
- 1 1/2 lbs baby potatoes – halve the big ones so everything cooks at the same rate
- 1 teaspoon kosher salt – plus more to taste (I always sneak a pinch extra)
- 1/2 teaspoon black pepper – freshly ground if you’ve got it
- 1 teaspoon paprika – gives that beautiful golden color
- 1 teaspoon garlic powder – because can you ever have too much garlic?
- 1 teaspoon onion powder – the secret flavor booster
- 1 tablespoon olive oil – helps crisp the potatoes just slightly
- 1 cup chicken broth – low-sodium is my preference
- 1/2 cup heavy cream – or half-and-half if you want it lighter
- 1/2 cup sour cream – or softened cream cheese for extra richness
- 1/2 cup grated Parmesan – the good stuff, not the shaky cheese!
- 2 cups shredded mozzarella – or Italian blend for extra flavor
- 3–4 cloves garlic – minced (I always add an extra clove because I’m obsessed)
- 2 tablespoons chopped parsley – fresh makes it pretty, but dried works in a pinch
How to Make Crockpot Chicken and Potatoes
Alright, let’s get cooking! This recipe couldn’t be simpler – it’s basically a dump-and-go situation with a little cheese magic at the end. I’ve made this dozens of times, and here’s exactly how I do it:
Step 1: Prep the Potatoes
First things first – grab those baby potatoes. If any are bigger than a ping pong ball, go ahead and halve them (this helps everything cook evenly). Toss them right into your slow cooker with the olive oil, salt, pepper, paprika, garlic powder, and onion powder. Use your hands to mix everything together – you want every single potato piece coated in those flavorful spices. Don’t skip this step – it makes the potatoes taste incredible!
Step 2: Layer Chicken and Sauce
Next, scatter the chicken chunks evenly over the potatoes. Now for the good stuff – in a medium bowl, whisk together the chicken broth, heavy cream, sour cream, Parmesan, and minced garlic until smooth. Slowly pour this creamy mixture over everything, trying to cover as much surface area as possible. Resist the urge to stir! The liquid will distribute itself as it cooks, and leaving the chicken on top helps it cook perfectly.
Step 3: Slow Cook and Add Cheese
Pop the lid on and set your slow cooker – 5-6 hours on LOW or 3-4 hours on HIGH. About 30 minutes before serving (trust me, timing is key here), sprinkle that glorious mozzarella evenly over the top. Put the lid back on and let it melt into gooey perfection. When you lift that lid and see that golden, bubbly cheese? Pure magic. Finish with fresh parsley and dig in!
Pro tip: If you’re around halfway through cooking, give everything a gentle stir to ensure even cooking. And no, I don’t recommend frozen chicken here – it releases too much water and makes the sauce thin. Stick with fresh for best results!
Tips for Perfect Crockpot Chicken and Potatoes
After making this dish more times than I can count, I’ve picked up some game-changing tricks you’ll love:
- Stir it up: If you’re home, give everything a gentle stir halfway through cooking. This helps the potatoes cook evenly – nobody wants a crunchy surprise!
- Creaminess control: Sauce too thin? Remove the lid for the last 30 minutes. Too thick? Stir in an extra splash of chicken broth.
- Cheese perfection: Wait until the very end to add mozzarella – adding it too early makes it disappear into the sauce.
- Don’t peek: I know it’s tempting, but keeping the lid on means faster, more even cooking.
- Fresh is best: Those pre-minced garlic jars? They work in a pinch, but fresh garlic makes the flavor pop.
Oh, and always let it sit 5 minutes before serving – the sauce thickens up beautifully!
Ingredient Substitutions for Crockpot Chicken and Potatoes
Listen, I know we don’t always have everything on hand – here are my tried-and-true swaps that still give amazing results:
- Heavy cream: Half-and-half works beautifully, or even whole milk in a pinch (just expect a slightly thinner sauce).
- Sour cream: Cream cheese makes it extra rich, or Greek yogurt adds tang if you’re feeling health-conscious.
- Baby potatoes: Regular potatoes cut into chunks work fine – just keep them uniform so they cook evenly.
- Chicken breasts: Thighs are actually my secret favorite – they stay juicier during long cooking!
- Parmesan: Asiago or Romano cheese can step in if needed.
The beauty of this recipe? It’s forgiving – make it your own!
Serving Suggestions for Crockpot Chicken and Potatoes
Oh, let me tell you how I love to serve this cozy dish! A big bowl of steamed green beans tossed with garlic butter makes the perfect fresh contrast to all that creamy goodness. Or – my personal favorite – grab some crusty bread to soak up every last drop of that cheesy sauce. Trust me, you’ll want to lick the bowl clean!
Storing and Reheating Crockpot Chicken and Potatoes
Okay, confession time – this dish rarely lasts long in my house, but when it does, here’s how I handle the leftovers (because yes, it reheats like a dream!). Store it airtight in the fridge for up to 3 days – the sauce actually gets richer overnight! Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in 30-second bursts. Pro tip: Add a splash of broth when reheating to bring back that creamy magic. Just promise me you won’t nuke it on high – that cheese deserves better!
Crockpot Chicken and Potatoes Nutritional Info
Now, let’s talk numbers—but remember, these are just estimates since ingredients can vary. Each hearty serving of this comfort-food dream comes in around 520 calories, packing a whopping 38g of protein to keep you full and happy. You’re looking at 25g of fat (that’s the good, flavorful kind from all that cheese and cream!), 30g of carbs, and 3g of fiber from those tender potatoes. The sodium sits around 800mg—so if you’re watching that, just ease up on the extra salt. Not too shabby for a dish that tastes this indulgent, right?
FAQs About Crockpot Chicken and Potatoes
Can I use frozen potatoes in this recipe?
Oh honey, I’ve tried – and while frozen hash browns technically work, they release too much water and make the sauce weirdly thin. Stick with fresh baby potatoes for that perfect tender-yet-sturdy texture. But in a pinch? Thaw frozen potatoes completely and pat them dry first!
How do I prevent the sauce from curdling?
This happened to me once and I nearly cried! The trick is to use full-fat dairy (none of that low-fat nonsense) and avoid cooking on HIGH too long. Keep it on LOW for gentler heat. Also – and this is crucial – don’t stir in the sour cream until after everything’s cooked if you’re nervous. Just whisk it in at the end!
Can I make this creamy garlic chicken crockpot dish ahead?
Absolutely! Prep everything the night before (store the sauce separately in the fridge), then dump it all in the crockpot in the morning. Just add an extra 30 minutes to the cook time since it’ll start cold. The cheese topping? Always add that fresh though – nobody likes soggy, reheated mozzarella!
What if I don’t have baby potatoes?
No stress! Regular russets or Yukon Golds cut into 1-inch chunks work great. Just keep the pieces uniform so they cook evenly. And here’s my secret: toss them with the oil and spices separately first – it helps prevent them from sticking to the bottom.
Creamy Crockpot Chicken and Potatoes Will Blow Your Mind
- Total Time: 5 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A creamy and cheesy slow cooker meal with tender chicken and potatoes.
Ingredients
- 2 lbs boneless skinless chicken breasts (cut into 1–1½ inch chunks)
- 1 1/2 lbs baby potatoes (halved if large)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup sour cream (or cream cheese, softened)
- 1/2 cup grated Parmesan
- 2 cups shredded mozzarella (or Italian blend)
- 3–4 cloves garlic, minced
- 2 tablespoons chopped parsley (for topping)
Instructions
- Add baby potatoes to the slow cooker. Drizzle with olive oil and sprinkle with salt, pepper, paprika, garlic powder, and onion powder. Toss to coat.
- Add the chicken chunks on top of the potatoes.
- In a bowl, whisk together chicken broth, heavy cream, sour cream, Parmesan, and minced garlic. Pour over chicken and potatoes.
- Cover and cook on LOW 5–6 hours or HIGH 3–4 hours, until potatoes are tender and chicken is cooked through.
- Sprinkle shredded mozzarella evenly over the top. Cover again and cook 10–15 minutes until the cheese is melted and bubbly.
- Finish with chopped parsley and serve warm.
Notes
- Great with green beans on the side.
- Substitute half-and-half for heavy cream if preferred.
- Cream cheese can replace sour cream for a richer texture.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg