Crockpot Garlic Parmesan Chicken and Potatoes
This Crockpot Garlic Parmesan Chicken and Potatoes recipe is an easy and delicious way to enjoy a comforting meal. Tender chicken and potatoes are slow-cooked in a creamy, flavorful garlic parmesan sauce, making it perfect for a weeknight dinner or a casual gathering.
Equipment
- Crockpot (slow cooker)
- Large bowl
- Measuring cups
- Measuring spoons
- Cutting board
- Chef's knife
- Garlic press
- Two forks (for shredding chicken)
- Meat thermometer
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 lbs Yukon Gold potatoes, peeled and cubed about 1-inch cubes
- 1 medium Yellow Onion, chopped
- 4 cloves Garlic, minced
- 1 cup Chicken Broth
- ½ cup Heavy Cream
- ½ cup Grated Parmesan Cheese, plus more for serving
- ¼ cup Butter, melted
- 2 tablespoons Olive Oil
- 1 tablespoon Italian Seasoning
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika
- Salt to taste
- Pepper to taste
- Fresh Parsley, chopped for garnish
Instructions
- Trim any excess fat from the chicken breasts.
- Peel and cube the Yukon Gold potatoes into roughly 1-inch pieces.
- Chop the onion and mince the garlic.
- In a large bowl, toss the cubed potatoes with melted butter, olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper.
- Place the seasoned potatoes in the bottom of the crockpot.
- Top the potatoes with the chopped onion and minced garlic.
- Place the chicken breasts on top of the potatoes.
- In a separate bowl, combine the chicken broth and heavy cream. Pour this mixture evenly over the chicken and potatoes.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the potatoes are tender. Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
- About 30 minutes before serving, shred the chicken with two forks right in the crockpot.
- Stir in the grated parmesan cheese.
- Cover and continue cooking for the remaining 30 minutes, or until the cheese is melted and the sauce has thickened slightly.
- Serve hot, garnished with fresh parsley and an extra sprinkle of grated parmesan cheese.
Notes
For best results, use fresh garlic and high-quality Parmesan cheese. If the sauce is too thin, thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the crockpot during the last 30 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. You can add other vegetables like bell peppers, mushrooms, or spinach for extra flavor and nutrients. To add a spicy kick, include a pinch of red pepper flakes or a dash of hot sauce.