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Tender sliced chicken breast coated with a cream of chicken soup based sauce flavored with parmesan cheese and garlic with some sauce spooned over baby potatoes on the back of the plate.
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Creamy Crock Pot Chicken and Potatoes

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.
Course Main Course
Cuisine American
Keyword Chicken in a crockpot with cream of chicken soup, Crock Pot Chicken and Potatoes
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 4 servings
Calories 538kcal
Author Jennifer Osterholt

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

Instructions

  • Arrange washed small baby potatoes in a single layer in the bottom of a 6, 7, or 8 quart slow cooker.
    1 1/2 pounds baby potatoes
  • Add green beans evenly over the potatoes, but leave some space around the edges as green beans can burn more easily on contact with the crock.
    12 ounces green beans
  • Pour chicken broth in, then season with salt and pepper. Cover and cook on high for 3 1/2 to 4 hours.
    1/2 cup chicken broth, 1 teaspoon sea salt, 1/2 teaspoon black pepper
  • Pound chicken breasts until they are a uniform thickness. Cut into desired sized pieces to serve and arrange in a single layer over the potatoes and green beans.
    2 pounds chicken breasts
  • Spread garlic over the chicken. Then spoon cream of chicken soup on top of the chicken.
    1 tablespoon minced garlic, 10.5 ounce can cream of chicken soup
  • Sprinkle parmesan cheese on top. Cover and cook for another 1 to 1 1/2 hours until chicken reach an internal temperature of 160℉. Spoon onto serving plate and let rest for 10 minutes until chicken reaches a finished temperature of 165℉. Enjoy!
    1/2 cup Parmesan cheese, 1 tablespoon parsley

Notes

  • If baby potatoes are big they will need cut in half or quarters to cook in the timeframe listed above.

Nutrition

Calories: 538kcal | Carbohydrates: 42g | Protein: 60g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 160mg | Sodium: 1692mg | Potassium: 1805mg | Fiber: 6g | Sugar: 5g | Vitamin A: 978IU | Vitamin C: 49mg | Calcium: 229mg | Iron: 4mg