There is something magical about coming home to a warm house after a long day. This garlic parmesan crockpot chicken fills your kitchen with the most incredible savory aroma. It is the perfect cozy meal for those crisp autumn evenings when you want comfort.
You deserve a dinner that works as hard as you do. This recipe delivers a filling, high-protein meal with almost zero effort. Your family will love the tender chicken and buttery potatoes in every bite.
Why This Recipe Is a Winner
This dish is a lifesaver for busy fall weeknights. It uses simple ingredients you likely already have in your pantry. You get a complete one-pot meal without washing extra pots and pans.
The slow cooking process makes the chicken incredibly juicy. It is budget-friendly and feeds a hungry family easily. You will love how impressive and gourmet it tastes with such little work.
Simple Cooking Method
Making this meal is incredibly simple and approachable. You just whisk together a quick herb oil and toss everything in. There is no need to sear the meat beforehand. Even if you are a beginner cook, you can master this dish. It is truly a set-it-and-forget-it kind of dinner.
Ingredients You’ll Need
These fresh staples create a rich, herb-infused flavor that everyone loves.
- 2 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
- 1 lb red gold baby potatoes, quartered
- 1/3 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, finely chopped
Step-by-Step Directions
- Lightly grease the basin of a 6-quart slow cooker with non-stick spray.
- In a medium mixing bowl, whisk together the olive oil, minced garlic, oregano, basil, salt, and black pepper to create the marinade.
- Place the cubed chicken and quartered potatoes into the slow cooker.
- Pour the marinade over the chicken and potatoes, tossing thoroughly with a spatula to ensure even distribution of fats and aromatics.
- Secure the lid and cook on the ‘Low’ setting for 6 hours or the ‘High’ setting for 3.5 hours, until the potatoes are fork-tender and the chicken has reached an internal temperature of 165°F (74°C).
- Switch the slow cooker to the ‘Keep Warm’ setting and sprinkle the grated Parmesan cheese evenly over the surface.
- Cover for 5 minutes to allow the cheese to melt and adhere to the ingredients.
- Garnish with chopped fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this meal warm directly from the crockpot. I love pairing it with steamed green beans for extra color. A crisp side salad adds a lovely fresh crunch to the plate. Set the table, light a candle, and enjoy a satisfying family dinner together.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to four days. This recipe is wonderful for weekday lunch meal prep. To reheat, simply microwave for a minute or two until warmed through. You can also reheat in a skillet to crisp the potatoes.
Tips for Best Results
- Use fresh garlic instead of powder for the best flavor.
- Cut your potatoes into uniform sizes so they cook evenly.
- Don’t skip the fresh parsley garnish for a bright finish.
- Check the chicken early to ensure it stays tender and juicy.
- Add the cheese at the very end to prevent burning.
- Use red or gold baby potatoes as they hold their shape.
- Grease your slow cooker well for the easiest cleanup ever.
Easy Flavor Ideas
- Swap the chicken breasts for chicken thighs for more moisture.
- Add a pinch of red pepper flakes for a subtle kick.
- Try using sweet potatoes for a seasonal fall twist.
- Stir in a handful of fresh spinach at the very end.
Common Questions
Can I use frozen chicken?
It is best to thaw your chicken completely before starting. This ensures the meat cooks evenly and safely. Frozen chicken can release too much moisture in the pot.
What if my potatoes are still hard?
Make sure your potatoes are cut into small, even quarters. If they are still firm, cook for another 30 minutes. The fork-tender texture is what makes this dish perfect.
I hope this cozy meal brings your family as much joy as it brings mine. It is the perfect way to end a busy day with a smile. Enjoy every savory, cheesy bite!
— Katie Wood
Ingredients
- 2 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
- 1 lb red gold baby potatoes, quartered
- 1/3 cup extra virgin olive oil
- 4 cloves garlic , minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh parsley, finely chopped
Instructions
- Lightly grease the basin of a 6-quart slow cooker with non-stick spray.
- In a medium mixing bowl, whisk together the olive oil, minced garlic, oregano, basil, salt, and black pepper to create the marinade.
- Place the cubed chicken and quartered potatoes into the slow cooker.
- Pour the marinade over the chicken and potatoes, tossing thoroughly with a spatula to ensure even distribution of fats and aromatics.
- Secure the lid and cook on the 'Low' setting for 6 hours or the 'High' setting for 3.5 hours, until the potatoes are fork-tender and the chicken has reached an internal temperature of 165°F (74°C).
- Switch the slow cooker to the 'Keep Warm' setting and sprinkle the grated Parmesan cheese evenly over the surface.
- Cover for 5 minutes to allow the cheese to melt and adhere to the ingredients.
- Garnish with chopped fresh parsley and serve immediately.
