Description

This Crockpot Garlic Parmesan Chicken and Potatoes is a comforting one-pot meal featuring tender chicken, flavorful potatoes, and a rich garlic parmesan sauce. Finished with melted mozzarella and parmesan, it is an easy family-friendly dinner perfect for busy days.

Ingredients

1 lb chicken breasts, cut into cubes

4 to 5 medium russet potatoes, cubed, or 1 bag baby potatoes, quartered

2 tbsp olive oil

Salt, to taste

Black pepper, to taste

Garlic powder, to taste

Paprika, to taste

1/2 tsp salt

1/2 tsp black pepper

1 tsp smoked paprika

1 tsp onion powder

1 tsp Italian seasoning

2 tbsp minced garlic

Garlic parmesan sauce, enough to coat the chicken

1 cup shredded mozzarella cheese

Dried parsley, for garnish

Parmesan cheese, for garnish

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Instructions

Wash and cube the russet potatoes or quarter the baby potatoes.
Lightly spray the crockpot with cooking spray.
Add the potatoes to the crockpot and drizzle with olive oil.
Season the potatoes with salt, black pepper, garlic powder, and paprika. Add the minced garlic and stir to coat evenly.
Cut the chicken breasts into bite-sized cubes.
Season the chicken with 1/2 teaspoon salt, 1/2 teaspoon black pepper, smoked paprika, onion powder, and Italian seasoning.
Place the seasoned chicken into the crockpot and pour enough garlic parmesan sauce over it to coat thoroughly.
Cover and cook on low for about 6 hours, until the chicken is fully cooked and the potatoes are tender.
Stir everything together to combine the flavors.
Sprinkle the shredded mozzarella cheese over the top and allow it to melt.
Garnish with dried parsley and parmesan cheese before serving.

Notes

Boneless skinless chicken thighs can be used instead of chicken breasts for a richer flavor.

Add broccoli florets during the last 30 minutes of cooking for extra vegetables.

Monterey Jack or provolone can replace mozzarella cheese.

Add red pepper flakes for a spicy variation.

Sweet potatoes can be substituted for russet potatoes.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheat in the microwave or a 350°F (175°C) oven until heated through.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 105 mg