The Dream Team: Ingredients You’ll Need
Chicken
- 2 lbs boneless, skinless chicken breasts or thighs (I prefer thighs for extra flavor!)
Potatoes
- 2 lbs Yukon gold potatoes, peeled and cubed (about 1-inch pieces)
Garlic Parmesan Sauce
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional, but highly recommended for extra richness)
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
- Salt and pepper to taste
Optional Garnishes
- Fresh parsley, chopped
- Extra grated Parmesan cheese
Why This Recipe Rocks (And Common Pitfalls to Avoid!)
Okay, let’s be real. Crockpot recipes are supposed to be easy, but sometimes they can turn out… less than amazing. Here’s why *this* recipe stands out and how to avoid common mistakes:
- Flavor Explosion: We’re not skimping on the garlic or Parmesan. This isn’t bland chicken and potatoes; it’s a flavor party in your mouth.
- Tender Chicken, Not Dry Chicken: This is the biggest worry with crockpot chicken, right? The key is to use chicken thighs (my secret weapon!) or to not overcook the breasts. We’ll talk timing in the instructions.
- Perfectly Cooked Potatoes, Not Mushy Potatoes: Yukon golds hold their shape beautifully in the slow cooker. Cut them into even pieces, and you’ll have perfectly tender potatoes, not a mashed potato situation.
- Thick, Creamy Sauce: Adding heavy cream at the end (optional but seriously, do it!) creates a luscious, restaurant-quality sauce.
Step-by-Step Instructions: From Zero to Delicious
Getting Started: Prep is Key
- Peel and cube the potatoes into roughly 1-inch pieces.
- Mince the garlic. If you don’t have fresh garlic, garlic powder can be substituted, but I highly recommend fresh for the best flavor.
- If using chicken breasts, consider pounding them to an even thickness. This helps them cook more evenly and prevents them from drying out.
Building the Flavor Base in Your Crockpot
- Place the cubed potatoes in the bottom of the crockpot. This creates a buffer between the chicken and the bottom, preventing the chicken from sticking and overcooking.
- Lay the chicken breasts or thighs on top of the potatoes.
Whipping Up the Garlic Parmesan Magic
- In a small bowl, combine the melted butter, minced garlic, grated Parmesan cheese, chicken broth, heavy cream (if using), Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Whisk everything together until well combined.
Slow Cooker Time!
- Pour the garlic Parmesan sauce evenly over the chicken and potatoes. Make sure everything is nicely coated.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Cooking time will vary depending on your crockpot, so check the chicken for doneness using a meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (74°C).
The Finishing Touches
- Once the chicken is cooked through, shred it with two forks directly in the crockpot. This allows the chicken to soak up even more of that delicious sauce.
- Give everything a good stir to combine the shredded chicken, potatoes, and sauce.
- Taste and adjust seasoning as needed. You might want to add a little more salt, pepper, or Parmesan cheese.
- If you want a thicker sauce, you can remove about 1/2 cup of the sauce from the crockpot and whisk it with 1 tablespoon of cornstarch. Pour the cornstarch slurry back into the crockpot and stir well. Cook on high for another 15-20 minutes, or until the sauce has thickened to your desired consistency.
Serving Suggestions
- Garnish with fresh parsley and extra grated Parmesan cheese before serving.
- Serve hot and enjoy! This Garlic Parmesan Crockpot Chicken And Potatoes is delicious on its own, but it’s also great served with a side of steamed broccoli, a simple salad, or some crusty bread for soaking up all that amazing sauce.
Variations and Swaps: Make It Your Own!
- Spice It Up: Add a pinch more red pepper flakes or a dash of hot sauce to the sauce for extra heat.
- Add Veggies: Feel free to add other vegetables to the crockpot along with the potatoes. Carrots, onions, celery, and bell peppers would all be delicious additions.
- Use Different Cheese: While Parmesan is the star of the show, you could also add a little bit of mozzarella, provolone, or Asiago cheese for extra flavor.
- Make it Lighter: Skip the heavy cream and use Greek yogurt instead for a tangier, healthier sauce.
Storage and Reheating Tips
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the microwave or in a saucepan over medium heat until heated through. If the sauce has thickened too much, add a splash of chicken broth or water to thin it out.
Other Chicken Recipes You’ll Obsess Over
If you’re loving this Garlic Parmesan Crockpot Chicken And Potatoes, you might also enjoy these other delicious chicken recipes:- Looking for something with a bit of heat? Check out this Hot Honey Feta Chicken recipe.
- For a simple and satisfying dinner, try this Chicken Thighs Dinner Recipe.
- Need a quick and easy lunch or dinner option? These Cheesy Garlic Chicken Wraps are a must-try!
- Fire up the grill and make these Grilled Ranch Garlic Parmesan Chicken Skewers.
- For a comforting and flavorful twist on a classic, give this Garlic Parmesan Chicken Meatloaf a try.
- Need a super easy set-it-and-forget-it meal? This Slow Cooker Chicken recipe is perfect!
Final Thoughts: Dinner Bliss Achieved!
There you have it – a foolproof recipe for Garlic Parmesan Crockpot Chicken And Potatoes that’s sure to become a family favorite. It’s the perfect weeknight meal, and it’s also great for potlucks and gatherings. So, gather your ingredients, fire up your crockpot, and get ready for a dinner that’s packed with flavor and requires minimal effort. Enjoy!Can I use chicken breasts instead of chicken thighs, and how would that affect the recipe?
Yes, you can use chicken breasts. However, chicken thighs are recommended for extra flavor and to prevent the chicken from drying out. If using chicken breasts, consider pounding them to an even thickness and checking for doneness to avoid overcooking.
What kind of potatoes work best in this crockpot recipe, and why?
Yukon gold potatoes are recommended because they hold their shape well during slow cooking, preventing them from becoming mushy.
How can I thicken the sauce if it’s too thin after the chicken and potatoes are cooked?
You can thicken the sauce by removing about 1/2 cup of it from the crockpot, whisking it with 1 tablespoon of cornstarch, and then pouring the cornstarch slurry back into the crockpot. Stir well and cook on high for another 15-20 minutes, or until the sauce has thickened to your desired consistency.
Can I add vegetables other than potatoes to this recipe?
Yes, you can add other vegetables to the crockpot along with the potatoes. Carrots, onions, celery, and bell peppers would all be delicious additions.
BEST Garlic Parmesan Crockpot Chicken and Potatoes
This Garlic Parmesan Crockpot Chicken and Potatoes recipe delivers tender chicken and perfectly cooked potatoes in a creamy, garlicky Parmesan sauce with minimal effort. It’s an easy, flavorful, and satisfying meal perfect for busy weeknights or gatherings.
Ingredients
Equipment
Method
- Peel and cube the potatoes into roughly 1-inch pieces.
- Mince the garlic.
- If using chicken breasts, consider pounding them to an even thickness.
- Place the cubed potatoes in the bottom of the crockpot.
- Lay the chicken breasts or thighs on top of the potatoes.
- In a small bowl, combine the melted butter, minced garlic, grated Parmesan cheese, chicken broth, heavy cream (if using), Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Whisk everything together until well combined.
- Pour the garlic Parmesan sauce evenly over the chicken and potatoes. Make sure everything is nicely coated.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. Check the chicken for doneness using a meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (74°C).
- Once the chicken is cooked through, shred it with two forks directly in the crockpot.
- Give everything a good stir to combine the shredded chicken, potatoes, and sauce.
- Taste and adjust seasoning as needed. You might want to add a little more salt, pepper, or Parmesan cheese.
- If you want a thicker sauce, you can remove about 1/2 cup of the sauce from the crockpot and whisk it with 1 tablespoon of cornstarch. Pour the cornstarch slurry back into the crockpot and stir well.
- Cook on high for another 15-20 minutes, or until the sauce has thickened to your desired consistency.
- Garnish with fresh parsley and extra grated Parmesan cheese before serving.
- Serve hot and enjoy.
Notes
For extra flavor, use chicken thighs. Yukon gold potatoes hold their shape well. Heavy cream is optional but adds richness. To spice it up, add more red pepper flakes or hot sauce. You can also add other vegetables like carrots, onions, or bell peppers. For a lighter version, skip the heavy cream and use Greek yogurt. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or saucepan. If the sauce thickens too much during reheating, add a splash of chicken broth or water.
