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Tender chunks of slow cooker chicken and red potatoes coated in creamy Parmesan garlic sauce ready to serve
Isaac blogger

Easy Slow Cooker Chicken and Potatoes (Garlic Parmesan Version)

Tender slow cooker chicken and hearty potatoes cooked in a creamy garlic Parmesan sauce. This easy one-pot meal is ideal for busy weeknights and reheats beautifully for leftovers.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Dish
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1½ lbs red potatoes, chopped into even pieces
  • ½ cup finely grated Parmesan cheese
  • ¾ cup shredded Parmesan cheese
  • 3–4 cloves garlic, minced
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Before You Begin
  2. Prepare your slow cooker and ingredients as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Prepare the Ingredients
  4. Cut chicken and potatoes into evenly sized pieces to ensure even cooking.
  5. Combine in Slow Cooker
  6. Add chicken, potatoes, minced garlic, garlic powder, Italian seasoning, olive oil, salt, pepper, and grated Parmesan to the slow cooker. Stir well to coat evenly.
  7. Cook
  8. Cover and cook:
  9. HIGH: 2–3 hours
  10. LOW: 4–6 hours
  11. Cook until the chicken is fully cooked, no longer pink in the center, and reaches an internal temperature of 165°F (74°C).
  12. Add Cheese
  13. During the last 10–15 minutes of cooking, sprinkle shredded Parmesan over the top. Cover and allow it to melt.
  14. Rest and Serve
  15. Turn off the slow cooker and let the dish rest for 5–10 minutes before serving to allow the sauce to thicken slightly.

Notes

  • Begin checking for doneness at 2 hours on HIGH or 4 hours on LOW; cooking time may vary by slow cooker.
  • Cook chicken until it reaches an internal temperature of 165°F (74°C).
  • Do not fill the slow cooker more than ¾ full for even cooking.
  • Let the dish rest 5–10 minutes before serving to allow the sauce to settle.
  • Refrigerate leftovers within 2 hours in an airtight container for up to 4 days or freeze up to 3 months.
  • Reheat until heated through and steaming (165°F / 74°C).
  • Discard if odor, texture, or appearance changes.