Garlic Parmesan Crockpot Chicken & Potatoes is a creamy, cheesy slow cooker dinner bursting with rich flavor and easy comfort.

Scale

1.5 lbs boneless, skinless chicken breasts (cubed)

4 cups Yukon Gold or russet potatoes (peeled & cubed)

1/2 cup grated Parmesan cheese

1 cup heavy cream or half-and-half

3 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon Italian seasoning

1/2 teaspoon black pepper

1 teaspoon salt

1 tablespoon olive oil

1 cup shredded mozzarella cheese (optional, for topping)

Fresh chopped parsley (for garnish)

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1. Lightly grease the bottom of your slow cooker insert with olive oil or spray.

2. Add cubed potatoes and chicken evenly to the slow cooker.

3. In a bowl, whisk together the heavy cream, Parmesan, garlic, onion powder, Italian seasoning, salt, and pepper.

4. Pour the creamy mixture over the chicken and potatoes. Stir gently to coat everything.

5. Cover and cook on low for 5–6 hours or high for 3–4 hours, until potatoes are tender and chicken is fully cooked.

6. For an extra cheesy finish, sprinkle shredded mozzarella on top in the last 15 minutes and cover until melted.

7. Top with freshly chopped parsley before serving.

Use chicken thighs for juicier meat and deeper flavor.

Let cream cheese soften before cooking to blend more smoothly.

Add vegetables like carrots or spinach in the last hour for extra nutrition.