SPREAD LOVE

Garlic Parmesan Crockpot Chicken and Potatoes

This friendly, fuss-free recipe brings tender chicken and buttery baby potatoes together with bright lemon, savory garlic, and a generous sprinkle of Parmesan for a weeknight winner the whole family will love. It’s the kind of cozy, no-fuss meal that makes the house smell amazing while you go about your day. If you need a quicker, weeknight-friendly spin, try the busy weeknight version of this recipe for slight timing tweaks and tips.

Why make this recipe

One-pot comfort: chicken and potatoes cook together in the crockpot for minimal cleanup.
Big flavor, little effort: garlic, lemon, Dijon, and Parmesan create bright, savory layers without complicated prep.
In short: if you want a hands-off dinner that feels special but requires almost no babysitting, this is it.

Ingredients

4 boneless, skinless chicken breasts
1 lb baby red potatoes, halved or quartered if large
1/3 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 teaspoons dried basil
2 teaspoons dried oregano
5 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon onion powder
Salt and black pepper, to taste
1/2 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

Step-by-Step Guide to Making Garlic Parmesan Crockpot Chicken and Potatoes

Prep the sauce: In a medium bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried basil, dried oregano, minced garlic, smoked paprika, onion powder, and a generous pinch of salt and black pepper. Taste and adjust—a bit more lemon brightens, more Dijon adds tang.
Arrange the chicken: Place the chicken breasts in the bottom of your crockpot in a single layer when possible. This helps them cook more evenly.
Pour and coat: Pour the olive oil mixture evenly over the chicken, tilting the crockpot if needed to coat the breasts thoroughly. Use a spoon to spoon some of the mixture over each breast so every piece has flavor.
Add the potatoes: Scatter the halved baby red potatoes around and on top of the chicken, then stir gently to combine the potatoes with the sauce and any juices so they get coated.
Cook low and slow: Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is tender and the potatoes are fork-tender. Low heat yields the juiciest chicken; high is fine if you’re short on time.
Finish with cheese: About 30 minutes before serving, sprinkle the grated Parmesan cheese evenly over the top, replace the lid, and allow the cheese to melt and mingle with the juices.
Garnish and serve: Remove the lid, taste and adjust seasoning if needed, and garnish with chopped fresh parsley before serving.

Best Way to Store Garlic Parmesan Crockpot Chicken and Potatoes

Refrigeration: Store leftovers in an airtight container and refrigerate at 40°F (4°C) or below for up to 3–4 days.
Freezing: Portion into freezer-safe containers or bags and freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a 325°F (160°C) oven covered with foil for 15–20 minutes (from refrigerated) or until hot throughout; or microwave in 1–2 minute bursts stirring in between to heat evenly.

How to Serve

Serving Suggestions for Garlic Parmesan Crockpot Chicken and Potatoes

Plate it family-style: Spoon chicken and potatoes from the crockpot onto a large platter and garnish with extra Parmesan and parsley for a rustic family meal.
Add bright greens: A simple side salad of mixed greens with lemon vinaigrette or steamed green beans contrasts the richness nicely.
Bread and grains: Serve with crusty bread to soak up juices, or spoon over cooked rice, quinoa, or buttered egg noodles for a heartier plate.
Sauce lovers: For extra saucy servings, stir in a splash of chicken broth or cream after cooking and warm briefly on low.

Tips to Make Garlic Parmesan Crockpot Chicken and Potatoes

Q: How do I keep the chicken moist?
A: Cook on low rather than high when time allows—the gentler heat keeps the chicken tender and prevents drying out.

Q: Can I use bone-in chicken?
A: Yes, but increase the cook time and check for doneness (internal temperature 165°F). Bone-in pieces may need a bit longer to become fully tender.

Q: Can I skip the Parmesan until serving?
A: Yes. Adding Parmesan during the last 30 minutes gives it time to melt; sprinkling fresh Parmesan over plated servings preserves a stronger, fresher flavor.

Variation (if any)

Swap the potatoes: Replace baby red potatoes with baby Yukon Golds or fingerlings for a slightly creamier texture.
Add vegetables: For a fuller one-pot meal, tuck in whole baby carrots or quartered mushrooms at the same time as the potatoes; note that softer vegetables (like peas or zucchini) should be added in the final hour to avoid overcooking.

Mix-and-match substitutions:

Protein: Use boneless, skinless thighs for richer flavor and a slightly longer cook time; dark meat is more forgiving and stays moist.
Cheese: If you prefer a sharper finish, swap half the Parmesan for Pecorino Romano or add a sprinkling of Asiago at the end.

FAQs

Q: Can I halve or double the recipe?
A: Yes — this recipe scales well. If doubling, don’t overfill the crockpot; make sure there’s room for heat circulation. For half batches, reduce cooking time slightly and check doneness earlier.

Q: What if I don’t have Dijon mustard?
A: Use an equal amount of whole-grain mustard or a teaspoon of honey mustard mixed with a touch of white vinegar as a substitute.

Q: How do I know when the chicken is done?
A: The internal temperature should reach 165°F (74°C). Also, the meat should be opaque and pull apart easily with a fork.

Q: Can I prepare this the night before?
A: Yes. Combine the sauce and toss with the chicken and potatoes in a container, refrigerate overnight, then dump into the crockpot and cook the next day. This can deepen the flavors.

Q: Is this dish low-carb or keto-friendly?
A: The potatoes add carbs; to make it lower-carb, replace potatoes with cauliflower florets and adjust cook time—cauliflower will soften faster, so add in the last 1–1.5 hours.

Additional notes and cooking tips

Salt carefully: Because Parmesan adds saltiness, season the dish moderately before cooking and adjust at the end.
Even pieces: Cut potatoes into similar sizes so they cook evenly; very large pieces will take longer.
Layer flavors: Smashing a couple extra garlic cloves into the sauce or adding a lemon zest sprinkle before serving boosts brightness.

Why this flavor combination works
Garlic and Parmesan are classic partners: garlic brings savory depth and aromatic warmth, lemon juice brightens and cuts richness, and Dijon ties the oil and acid together for an emulsified coating that clings to both chicken and potatoes. Slow cooking allows the flavors to marry and the chicken to become pillow-tender while the potatoes soak up those garlicky juices.

Serving for occasions and scaling
This recipe is excellent for weeknights, but it also adapts well for casual entertaining. For a larger crowd, multiply the ingredients and use multiple crockpots or a large oval slow cooker without stuffing it — foods cook best when air can circulate. For feed-a-crowd versions, consider adding roasted vegetables and a big green salad so guests can customize their plates.

Dietary adjustments

Gluten-free: The recipe is naturally gluten-free if your Dijon and Parmesan are certified gluten-free — most are, but always check labels.
Lower sodium: Use low-sodium or no-salt-added ingredients and reduce added salt; finish with fresh lemon to maintain brightness.

Final plating ideas

Rustic: Serve directly from the crockpot with a ladle and tongs on the table for an informal meal.
Elevated: Spoon sauce into shallow bowls, top with chicken breast and a neat pile of potatoes, finish with a microplane of lemon zest and extra Parmesan for a restaurant-style touch.

Conclusion

For another cook’s take and step-by-step photos, check out this version titled Crockpot Garlic Parmesan Chicken and Potatoes, which offers helpful visual cues. If you prefer a video walkthrough alongside a slightly different seasoning ratio, the post Crockpot Garlic Parmesan Chicken And Potatoes + VIDEO is a great multimedia complement.