Slow Cooker Garlic Parmesan Chicken and Potatoes
Slow Cooker Garlic Parmesan Chicken and Potatoes is an easy dump-and-go dinner with tender chicken and potatoes coated in garlic Parmesan sauce and topped with melted mozzarella and Parmesan.
Servings: 6 people
Print Recipe
Equipment
- Measuring cups and spoons
- Slow cooker
Ingredients
- 1 1/2 pounds baby potatoes halved
- 2 pounds boneless skinless chicken breast, diced into 1-inch pieces
- 1 cup Parmesan garlic sauce
- 4 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Add the potatoes, chicken, Parmesan garlic sauce, garlic, onion powder, Italian seasoning, salt, and pepper to the crockpot, then stir to coat everything evenly with the seasoning.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours, until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.
- During the last 30 minutes of cooking time, sprinkle the mozzarella and Parmesan cheeses over the chicken mixture. Cover the crockpot and continue cooking.
- Top with the fresh parsley and serve with your favorite vegetable.
Notes
- Use fully thawed chicken. Do not add frozen chicken directly to the slow cooker.
- The chicken will release liquid as it cooks, so wait until closer to the end of cooking before adjusting the sauce consistency.
- If the sauce is too thick, add a splash of chicken broth.
- If the sauce is too thin at the end of cooking, combine 1 tablespoon cornstarch with 2 tablespoons water. Stir the slurry into the sauce and let it thicken for 5 to 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.