Creamy Crock Pot Chicken and Potatoes

Name: Creamy Crock Pot Chicken and Potatoes
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Ingredients: 2 pounds chicken breasts; 1 1/2 pounds baby potatoes; 12 ounces green beans (trimmed); 1/2 cup chicken broth; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 10.5 ounce can cream of chicken soup; 1 tablespoon minced garlic; 1/2 cup Parmesan cheese (grated or shredded); 1 tablespoon parsley

ByJennifer Osterholt UpdatedSeptember 25, 2026

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Tender chicken, potatoes and green beans are covered in a creamy garlic Parmesan sauce for an easy crock pot meal. With just ten minutes of prep time, this recipe is an easy way to get a hearty, homemade dinner on the table.

Partially cook the potatoes and green beans before adding the chicken breasts, then top everything with cream of chicken soup, garlic, and Parmesan cheese. Let the crock pot do the rest for a complete meal made in one pot.

Tender sliced chicken breast laid on tender green beans and baby potatoes on a white plate with a fork in the background.

Jennifer, author of Plowing Through Life, smiling in kitchen.

Why I Love This Crock Pot Chicken and Potato Recipe

The challenge to create an easy crock pot meal using chicken breasts and potatoes has been on my mind for months now. I love the creaminess of the chicken in our base recipe of Crockpot Chicken and Stuffing and flavor the soup adds to our Cheesy Potatoes recipe but wanted more of a complete meal.

The combination of potatoes and green beans perfectly compliments garlic parmesan coated chicken with a can of cream of chicken soup to tie it all together. Broccoli, brussels sprouts or many other green veggies could easily be substituted or omitted from this slow cooker recipe.

Many recipes add a packet of ranch or Italian dressing mix, but we love the simplicity of fresh minced garlic and grated or shredded parmesan cheese to flavor the chicken and the cream of chicken soup mixes in to create a nice, creamy topping.

Why This Meal Works:

Layer baby potatoes, green beans, chicken breasts, garlic, cream of chicken soup and cheese in a crock pot to create a complete meal that is worth making again and again.
Spend a few minutes pounding the chicken breasts to create a level surface to hold the simple and creamy garlic Parmesan sauce.
We like the simple addition of minced garlic and parsley, but this simple cream of chicken soup base is easy to customize to suit your preferences.

Serving spoon scooping up baby gold potatoes, green beans and tender pieces of chicken breast up out of a white slow cooker.

Ingredients Need For This Chicken and Potato Crock Pot Meal:

Chicken Breasts – boneless, skinless breasts are pounded to reach an even thickness.
1.5 pounds Petite Gold Potatoes – can chop yukon gold potatoes into 1 1/2″ to 2″ chunks if that’s what you have on hand.
12 ounces Trimmed Green Beans
10.5 ounce can Cream of Chicken Soup – I like using a can of Campbell’s Cream of Chicken with herbs soup
Parmesan Cheese – we tested using a can of grated and bag of shredded and there was no difference in the taste since it mixes in with the creamy topping.
Minced Garlic – I find spreading over the chicken is easiest as it saves the time and dishes to mix into the soup. Garlic powder works fine too.

Ingredients to make crock pot chicken and potatoes are chicken breasts, baby potatoes, can of cream of chicken soup, chicken broth, minced garlic, parsley, parmesan cheese, salt, pepper and green beans on a wooden counter top.

For tender, juicy chicken, cook this dish in two stages and use a meat thermometer to avoid overcooking.

Start by partially cooking the potatoes and green beans. Once they are nearly tender, add the flattened chicken breasts and creamy sauce. Cook until a digital meat thermometer inserted into the thickest part of the chicken reaches 160°F. Remove from the heat and let the chicken rest for 10 minutes. It will continue cooking as it rests and reach the safe internal temperature of 165°F.

Overhead view of a plate full of sliced chicken with a creamy parmesan topping next to baby potatoes with a fork ready to take a bite.

Prepare the Chicken Breasts

Trim any excess fat and pound the chicken to an even thickness. This helps tenderize the chicken and ensures it cooks evenly, resulting in a more tender finished dish.

A more uniform piece of meat will also hold the toppings and creamy gravy much better!

I also like to cut into serving sized pieces before cooking to save time later.

Two chicken breasts pounded to level out and cut in half on a cutting board.

Step By Step Instructions

Pour prewashed baby potatoes into a single layer in the bottom of a 6 quart or larger crock pot. I have a 7 quart blue crock pot that I love because it’s pretty and useful.

Drizzle olive oil on top. Sprinkle with salt and pepper and toss to coat.

Add an even layer of trimmed green beans on top. I like to leave a small gap between the ends of the green beans and the edge of the slow cooker to prevent crisp spots.

Seasoned baby gold potatoes in the bottom of a white crock pot.

Generous amount of minced garlic spread over chicken breasts that are resting on potatoes and green beans in a crock pot.

Cover and cook on high for 3 1/2 to 4 hours until the potatoes are about 70 to 80% of the way cooked.

Then add the serving sized pieces of chicken. Spread minced garlic on top.

Spoon the cream of chicken soup and spread out over the meat. I use a mini silicone spatula. Cover the chicken completely, but try to avoid getting the soup on the edges of the slow cooker.

Sprinkle parmesan cheese on top and then add a little dried parsley.

Thick layer of cream of chicken soup spread over chicken, green beans and potatoes in a slow cooker.

Grated parmesan cheese sprinkled over chicken coated with garlic and cream of chicken soup in a white crock.

Cover and cook for an additional 1 to 1 1/2 hours until the chicken is cooked to 165℉.

Serve warm and enjoy!

Side view of tender and delicious crock pot full of chicken breasts with a creamy parmesan topping and cooked on potatoes and green beans.

Recipe Tips and Tricks

Through testing we have noticed quite a variation in the size of baby potatoes which affects total cooking time. We had very small potatoes that easily cooked in under 3 hours and bigger ones that needed 5 hours. If you have bigger potatoes I would chop in half or quarters if cook time is a concern.
Monitoring the chicken closely and removing from the heat between 160 to 165℉. Let rest for about ten minutes until the chicken reaches a finished temperature of 165℉.

More Easy Slow Cooker Meal Ideas

Categories:

Chicken, Main Dish, Recipes, Slow Cooker,

Jennifer Osterholt

I share how to make life easier while raising a busy family! From delicious desserts to easy dinners and simple breakfast recipes. I’m here to make your time in the kitchen more efficient while building confidence!