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Creamy Crockpot Garlic Parmesan Chicken and Potatoes

A creamy slow cooker dinner packed with tender chicken, potatoes, garlic parmesan sauce, and melted mozzarella cheese.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb potatoes cut into 1-inch chunks
  • 1.75 lb chicken cut into 1-inch chunks
  • 8 oz cream cheese softened
  • 4 tsp minced garlic
  • 0.5 cup parmesan cheese
  • 12 oz garlic parmesan sauce Buffalo Wild Wings preferred
  • 0.5 cup milk
  • 0.5 cup chicken broth
  • 0.5 tsp cracked black pepper
  • 2 cups mozzarella cheese
  • 2 tbsp fresh parsley chopped

Equipment

  • Slow cooker
  • mixing bowl
  • cutting board

Method
 

  1. Cut potatoes into 1-inch chunks and chicken into 1-inch pieces, placing them in separate bowls.
  2. In a medium bowl, combine softened cream cheese, minced garlic, parmesan, garlic parmesan sauce, milk, and chicken broth until smooth.
  3. Add potatoes and chicken to the slow cooker.
  4. Pour the sauce mixture over the chicken and potatoes and stir gently to combine.
  5. Add cracked black pepper and stir once more.
  6. Cover and cook on high for 2½ to 3½ hours or low for 4½ to 5½ hours until chicken is cooked through and potatoes are tender.
  7. Add mozzarella cheese directly into the hot slow cooker.
  8. Stir frequently for 2 to 3 minutes until the mozzarella is fully melted into the sauce.
  9. Ladle into serving bowls and top with fresh parsley before serving.

Notes

Chicken thighs can replace chicken breasts for a juicier result. Red potatoes, baby potatoes, or russet potatoes may be substituted for Yukon Gold potatoes. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat with a splash of milk if needed.