Crockpot Creamy Garlic Parmesan Chicken and Potatoes Tips, FAQ & printable recipe

Tips for success

For the best texture, don't overcook the chicken. The slow cooker times are guidelines; check for doneness at the lower end of the range. The chicken should be just cooked through and still juicy.

If you prefer a thicker sauce, you can stir in a slurry of cornstarch and water after cooking and let it simmer for a few minutes. Or, remove the chicken and potatoes to a serving dish and reduce the sauce on the stovetop.

If you have leftover sauce, it's fantastic over rice or mashed potatoes. You can also add a splash of chicken broth or milk to thin it if needed.

For a little extra flavor, sprinkle fresh chopped parsley or chives on top before serving. The dish is quite rich, so a simple green salad on the side is a nice contrast.

Variations

• Add Vegetables: Stir in 2 cups of baby carrots or sliced mushrooms along with the potatoes. They'll cook in the sauce and add extra flavor and nutrition without changing the method.
• Spicy Kick: Add 1 teaspoon of red pepper flakes or a diced jalapeño with the soup for a subtle heat. Serve with a dollop of sour cream to balance the spice.
• Herb Swap: Use garlic herb butter with rosemary and thyme, or substitute with 2 tablespoons of regular butter and 1 teaspoon of dried Italian seasoning. Fresh herbs like basil or parsley can be stirred in at the end.
• Cheese Variation: Swap the mozzarella for shredded provolone or a blend of Italian cheeses. For a sharper flavor, use extra-sharp cheddar or smoked gouda.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken; add a splash of broth or milk when reheating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat in the microwave in 30-second bursts, stirring between, or on the stovetop over medium-low heat with a splash of broth or water to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; add a splash of broth or water when reheating to loosen it. Reheat gently in the microwave or on the stovetop until hot.

You can assemble the entire dish the night before: layer the chicken, potatoes, soup, cheese, and butter in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker base and cook as directed. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve this hearty dish over a bed of al dente penne or your favorite pasta. The creamy sauce coats the noodles beautifully, and the chicken and potatoes sit on top like a comforting stew.

For a lighter meal, serve over steamed rice, quinoa, or with crusty bread for dipping. A side of roasted green beans or a simple green salad completes the plate.

This is a one-bowl meal that doesn't need much else. A sprinkle of fresh parsley or a twist of black pepper adds a fresh finish. If you like a little heat, a dash of red pepper flakes can brighten the flavors. The dish is best enjoyed right away while the sauce is warm and the cheese is stretchy.

Frequently asked questions

Recipe card

Crockpot Creamy Garlic Parmesan Chicken and Potatoes

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb chicken breast tenders
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 1 can (10.5 oz) condensed golden mushroom soup
• 2 cups shredded whole-milk mozzarella cheese
• 2 tbsp garlic herb butter
• 8 oz penne pasta, cooked al dente

Instructions

1. Place the chicken breast tenders in an even layer in the bottom of a 6-quart slow cooker. Scatter the halved baby Yukon Gold potatoes around and between the chicken pieces. Pour the condensed golden mushroom soup over the top, spreading it slightly to cover as much as possible.
2. Sprinkle the shredded mozzarella evenly over the chicken and potatoes. Dot the top with the garlic herb butter, placing small pieces here and there so the flavor distributes as it melts.
3. Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the chicken is fork-tender and registers 165°F (74°C) in the thickest part, and the potatoes are easily pierced with a fork. The sauce will be bubbling and slightly thickened.
4. Once the chicken and potatoes are tender, give the mixture a gentle stir to combine the melted cheese and soup into a creamy sauce. Be careful not to break up the chicken too much—large chunks are perfect for serving.
5. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Drain well and set aside.
6. Place a bed of hot penne on each serving plate. Spoon the chicken, potatoes, and creamy sauce over the pasta. Serve immediately, with extra black pepper if desired.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

45 g

Fat

22 g

Fiber

4 g

Sugar

4 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.