Crockpot Garlic Parmesan Chicken and Potatoes
By Leah Okonkwo
Prep
15 min
Cook
240 min
Total
255 min
Servings
6
Level
Easy
I make crockpot garlic Parmesan chicken and potatoes․ They are simple and tasty hot meals with plenty of sauce․ Cubed chicken and baby Yukon Gold potatoes are cooked with Parmesan and other ingredients‚ such as cream cheese and heavy cream‚ in the same crockpot dish․ The result is tender‚ easy-to-shred chicken topped with sauce․
I dry the chicken before cooking it in a pan․ I sauté the chicken in batches in my largest pan in heated olive oil until well browned․ If you overcrowd the pan‚ the chicken won't brown as well or as thoroughly․ It's not necessary for the chicken to be fully cooked at this stage․
The slow cooker does most of the cooking․ The broth‚ garlic‚ chicken‚ and potatoes are fully cooked under a lid․ Checking for doneness toward the end of cooking time within the recommended range‚ check that the chicken shreds and the potatoes are tender to the point that a fork will insert easily․ I have done this before․
I warm the cream cheese almost immediately before using it and blend it gently into the other ingredients․ I like freshly grated Parmesan in this recipe because of the cream cheese and heavy cream․
Why you'll love this recipe
- Potatoes cook along with chicken‚ and you don't need a second pan for potatoes․
- Browning the chicken before other preparation enhances the dish's flavor and precooks the chicken to save preparation time during the day․
- Parmesan cheese is added to the slow cooker at the end of cooking‚ not during the cooking process․
- A 6-quart slow cooker will hold all the food after browning it quickly in a skillet․ You don't have to juggle pans afterward․
- Six servings are enough to feed a full meal to everyone from one large pot․
- The sauce coats the chicken and potatoes․
Ingredients
- •2 lb boneless, skinless chicken breasts (cut into 1.5-inch chunks)
- •1 ½ lb baby yellow potatoes (halved)
- •1 cup low-sodium chicken broth
- •½ cup heavy cream
- •4 oz cream cheese (softened and cubed)
- •¾ cup freshly grated Parmesan cheese (plus more for garnish)
- •6 cloves garlic (minced)
- •1 tsp salt
- •½ tsp black pepper
- •1 tsp onion powder
- •2 tbsp olive oil
- •2 tbsp fresh parsley (finely chopped)
Instructions
- 1
Pat the chicken chunks completely dry with paper towels.
- 2
Season the chicken on all sides with the salt, black pepper, and onion powder.
- 3
Heat the olive oil in a large skillet over medium-high heat until it shimmers slightly.
- 4
Sear the chicken in a single layer for 2-3 minutes per side, until a deep golden-brown crust forms.
- 5
Transfer the seared chicken to a 6-quart or larger slow cooker.
- 6
Add the halved potatoes and minced garlic, pour in the chicken broth, and stir gently before securing the lid.
- 7
Cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken pulls apart easily and the potatoes are easily pierced with a fork.
- 8
During the last 15 minutes, turn the slow cooker to HIGH if needed, then add the cubed cream cheese and heavy cream and stir until smooth.
- 9
Turn off the slow cooker and stir in the 3/4 cup of freshly grated Parmesan until fully incorporated.
- 10
Serve the chicken and potatoes immediately with plenty of sauce, then garnish with extra Parmesan and chopped parsley.
FAQ
Nutrition (per serving)
Calories
580
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