Garlic Parmesan Crockpot Chicken and Potatoes
A comforting slow-cooked dish featuring tender chicken and potatoes in a rich, creamy garlic Parmesan sauce, perfect for busy weekdays or cozy weekends.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
- 1.5 lbs Yukon gold or red potatoes, cut into 1-inch pieces
Creamy Sauce Ingredients
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- to taste Salt and black pepper
- 2 tablespoons olive oil (optional for browning)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preparation
- Cut the chicken into bite-sized chunks and slice the potatoes into 1-inch pieces to ensure even cooking.
- Optional: Heat olive oil in a skillet over medium-high heat, add chicken and brown it on all sides to enhance flavor.
Cooking
- Transfer the chicken and potatoes into the slow cooker, distributing them evenly.
- In a separate bowl, mix together the heavy cream, grated Parmesan cheese, garlic, Italian seasoning, paprika, salt, and pepper.
- Pour the sauce over the chicken and potatoes, making sure everything is well-coated.
- Cover and cook on low for 6-7 hours or on high for 3.5-4 hours until cooked through.
- Once cooking is complete, gently stir to combine and serve, garnished with fresh parsley.
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Notes
For added flavor, you can mix in different cheeses or add vegetables like bell peppers and carrots. Leftover rotisserie chicken can also be used.