Garlic Parmesan Crockpot Chicken and Potatoes Perfection
This Garlic Parmesan Crockpot Chicken and Potatoes recipe is a comforting and flavorful one-pot meal perfect for busy weeknights. Tender chicken and potatoes are slow-cooked in a creamy garlic parmesan sauce, resulting in a delicious and easy-to-prepare dish.
Equipment
- Crockpot (slow cooker)
- Large bowl
- Whisk
- Measuring cups and spoons
- Paper towels
- Two forks
- Meat thermometer
- Knife
- Cutting board
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 lbs Yukon gold or red potatoes, chopped into 1-inch pieces
- ½ cup melted butter
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese, plus ¼ cup for garnish
- ¼ cup chicken broth
- 1 tbsp Dijon mustard
- 1 tsp dried parsley, plus fresh parsley for garnish
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Place the chopped potatoes in the bottom of your crockpot.
- Pat the chicken breasts dry with paper towels and season with salt, pepper, garlic powder, onion powder, and Italian seasoning.
- Arrange the seasoned chicken breasts on top of the potatoes.
- In a large bowl, whisk together the melted butter, minced garlic, ½ cup Parmesan cheese, chicken broth, Dijon mustard, and dried parsley.
- Pour the garlic parmesan sauce evenly over the chicken and potatoes, ensuring everything is nicely coated.
- 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. Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Carefully remove the chicken from the crockpot and shred it with two forks.
- Return the shredded chicken to the crockpot and stir it into the potatoes and sauce.
- Stir in the remaining ¼ cup of Parmesan cheese.
- Garnish with fresh parsley and serve hot.
Notes
For a creamier sauce, stir in 1/2 cup of heavy cream or sour cream during the last 30 minutes of cooking. To thicken the sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the crockpot during the last 30 minutes. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months.