There are some dinners that just feel like home, and this Crockpot Creamy Garlic Chicken and Red Potatoes is definitely one of them. It’s the kind of meal I make when I want something hearty and comforting without spending the whole evening in the kitchen.
I usually throw everything into the slow cooker earlier in the day, go about my business, and come back to the most amazing garlic-and-herb smell. Honestly, that’s probably my favorite part of slow-cooker cooking!
The chicken turns wonderfully tender, the little red potatoes soak up all that savory sauce, and the creamy garlic gravy ties everything together. It’s simple, cozy, and perfect for a busy weeknight.
Why You’ll Love This Recipe
- Easy one-pot meal with minimal cleanup
- Tender, juicy chicken
- Creamy, savory garlic sauce
- Baby red potatoes cook right alongside the chicken
- Great for busy weeknights
- Family-friendly and filling
- Makes delicious leftovers
Ingredients
For the Chicken and Potatoes
- 1½–2 lb (700–900 g) boneless, skinless chicken breasts or thighs
- 1½ lb (700 g) baby red potatoes, washed and halved
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 cup chicken broth
For the Creamy Sauce
- ½ cup heavy cream
- 2 tablespoons cream cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon salt, or to taste
Optional
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped
How to Make Crockpot Creamy Garlic Chicken and Red Potatoes
1. Prepare the Chicken and Potatoes
Start by cutting the chicken into fairly large chunks. I don’t make them too small because they can become dry after several hours in the slow cooker.
Wash the baby red potatoes and cut them in half. If some potatoes are particularly large, cut them into quarters so everything cooks evenly.
Season the chicken with salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning.
2. Add Everything to the Slow Cooker
Place the potatoes and chopped onion into the bottom of your slow cooker.
Arrange the seasoned chicken pieces over the potatoes.
Sprinkle the minced garlic over the top, then add the butter.
Pour the chicken broth into the slow cooker.
At this point, your kitchen is already starting to smell good!
3. Slow Cook
Cover and cook on:
- LOW: 5–6 hours
- HIGH: 2½–3½ hours
The exact cooking time can vary depending on your slow cooker and the size of your chicken pieces.
The chicken should reach an internal temperature of 165°F (74°C), and the potatoes should be fork-tender.
4. Make It Creamy
During the last 20–30 minutes, add the heavy cream and cream cheese.
Give everything a gentle stir, being careful not to break up the potatoes.
The cream cheese will melt into the broth and create a rich, silky sauce around the chicken and potatoes.
5. Thicken the Sauce
If you prefer a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water.
Stir this mixture into the slow cooker and allow it to cook for another 10–15 minutes.
Taste and adjust the salt and pepper if needed.
6. Garnish and Serve
Sprinkle freshly chopped parsley over the top just before serving.
I like to spoon plenty of that creamy garlic gravy over each serving. That’s honestly the best part!
Cooking Tips
Don’t cut the chicken too small
Larger pieces tend to stay more tender during slow cooking.
Cut the potatoes evenly
Try to keep the potato pieces similar in size so they finish cooking at roughly the same time.
Add the dairy near the end
Adding cream and cream cheese toward the end helps prevent the sauce from becoming grainy or separating.
Don’t overcook the chicken
Slow cookers vary, so start checking the chicken toward the earlier end of the cooking time.
Want more garlic?
Go ahead! I sometimes add an extra clove or two when I’m really craving that deep garlic flavor.
Use chicken thighs for extra tenderness
Boneless chicken thighs are particularly forgiving in a slow cooker and work beautifully in this recipe.
Serving Suggestions
This meal is already quite filling because you’ve got chicken and potatoes in the same dish. Still, I love serving it with something fresh on the side.
Try it with:
- Steamed green beans
- Roasted broccoli
- A simple green salad
- Garlic bread
- Crusty dinner rolls
- Steamed carrots
- Sautéed spinach
And definitely don’t waste that sauce! A piece of crusty bread is perfect for soaking up the creamy garlic gravy.
How to Store Leftovers
Allow leftovers to cool before transferring them to an airtight container.
Store in the refrigerator for up to 3–4 days.
Reheat gently in the microwave or on the stovetop. If the sauce has thickened considerably in the refrigerator, add a small splash of chicken broth or cream while reheating.
Approximate Nutrition Information
Nutrition will vary depending on the exact ingredients and portion sizes.
Per serving, assuming 6 servings:
- Calories: ~450–500
- Protein: ~38–42 g
- Carbohydrates: ~30–35 g
- Fat: ~20–25 g
- Fiber: ~3–4 g
- Sodium: ~600–750 mg
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs are a great choice and tend to stay especially tender in the slow cooker. You can substitute them in the same quantity.
Can I make this recipe without cream cheese?
Yes. You can leave out the cream cheese and use a little extra heavy cream. The sauce will still be creamy, although it won’t be quite as thick or tangy.
Can I use regular potatoes instead of red potatoes?
Definitely. Yukon Gold or other waxy potatoes work particularly well. If using larger potatoes, cut them into similarly sized chunks so they cook evenly.
Can I prepare this recipe ahead of time?
Yes. You can chop the potatoes, onion, and chicken and prepare the seasonings ahead of time. Keep the raw chicken refrigerated until you’re ready to cook. I prefer adding the cream and cream cheese toward the end rather than preparing the entire finished dish far in advance.
Can I freeze creamy chicken and potatoes?
You can, although creamy sauces sometimes change texture slightly after freezing and thawing. For the best texture, I recommend refrigerating leftovers and enjoying them within a few days.
Final Thoughts
This Crockpot Creamy Garlic Chicken and Red Potatoes is exactly the kind of recipe I keep coming back to when I want something easy, comforting, and satisfying.
There isn’t anything complicated about it. A handful of everyday ingredients, a slow cooker, and a few hours are all you need. The result is tender chicken, buttery red potatoes, and a creamy garlic sauce that makes the whole kitchen smell incredible.
Honestly, if you’re looking for an easy slow cooker chicken dinner, this one deserves a spot in your regular rotation. ❤️
