Crockpot Creamy Garlic Parmesan Chicken and Potatoes

This slow cooker chicken and potatoes recipe is the ultimate set-it-and-forget-it dinner. With just a handful of ingredients—chicken tenders, baby potatoes, golden mushroom soup, mozzarella, and garlic butter—you get a rich, creamy, and comforting meal that tastes like you simmered it for hours.

The sauce turns into a silky, cheesy blanket that coats every bite, while the chicken stays juicy and the potatoes become buttery soft. Serve it over al dente penne for a complete, satisfying plate that the whole family will love.

There are dinners that require effort, and then there are dinners that require almost none but still deliver on flavor. This Crockpot chicken and potatoes recipe falls firmly into the second category. You simply layer raw chicken tenders, halved baby potatoes, condensed golden mushroom soup, shredded mozzarella, and a couple of pats of garlic herb butter into the slow cooker, then walk away.

Hours later, the chicken is fork-tender, the potatoes are soft, and the sauce has transformed into a luscious, cheesy gravy. It's the kind of meal that makes a busy weeknight feel like a Sunday supper.

Ingredients

Why this recipe works

The slow cooker does all the work here. Cooking on low heat for several hours gently breaks down the chicken's proteins, so the tenders stay moist and tender rather than drying out. The potatoes, nestled in the same pot, absorb the flavorful sauce and become creamy inside while holding their shape. Because everything cooks together, the flavors meld and deepen without any extra steps.

The combination of condensed golden mushroom soup and mozzarella creates a rich, velvety sauce with almost no effort. The soup provides a savory, umami base, while the cheese melts into a stretchy, luxurious texture. Garlic herb butter adds a fragrant, buttery note that ties everything together. This is comfort food at its simplest and most satisfying.

Notes and substitutions

The ingredients are flexible. Chicken breast tenders are used here, but boneless, skinless chicken breasts or thighs work just as well—just adjust the cooking time if using larger pieces.

Baby Yukon Gold potatoes are ideal because they hold up well, but red or fingerling potatoes are great substitutes. The golden mushroom soup adds a savory depth, but cream of mushroom soup is a fine stand-in.

A 6-quart slow cooker is the right size for this recipe. If using a smaller cooker, reduce the quantities or cook in batches. The garlic herb butter is a shortcut—if you don't have it, mix softened butter with minced garlic and dried herbs.

The penne pasta is optional but highly recommended; it soaks up the creamy sauce and makes the dish more filling. Cook it al dente so it doesn't turn mushy.

• chicken breast tenders: boneless, skinless chicken breasts or thighs (cut into strips if large)
• baby Yukon Gold potatoes: red potatoes or fingerling potatoes, halved or quartered
• condensed golden mushroom soup: condensed cream of mushroom soup (if gluten-free, use a gluten-free brand)
• garlic herb butter: 2 tablespoons butter mixed with 1 teaspoon minced garlic and 1/2 teaspoon dried herbs

Equipment

• 6-quart slow cooker
• Measuring cups and spoons
• Large pot for pasta
• Colander
• Serving spoon
• Dinner plates