Print

Crockpot Garlic Parmesan Chicken And Potatoes Recipe

Crockpot Garlic Parmesan Chicken And Potatoes Recipe
Print Recipe

★★★★★

4.9 from 6 reviews

This Crockpot Garlic Parmesan Chicken and Potatoes recipe combines tender chicken, flavorful red potatoes, and a rich garlic Parmesan sauce for an easy, comforting meal. Slow-cooked or pressure-cooked, the dish is infused with Italian seasoning and garlic, topped with melted Parmesan cheese, making it perfect for busy weeknights or cozy family dinners.

Ingredients

Scale

Chicken and Potatoes

  • 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 1/2 pounds red potatoes, chopped

Cheese and Seasoning

  • 1/2 cup Parmesan cheese, grated
  • 3/4 cup Parmesan cheese, shredded (for topping)
  • 3 to 4 garlic cloves, minced
  • 1 tablespoon garlic powder
  • 1 tablespoon Italian seasoning

Other Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt (or more to taste)
  • 1/2 teaspoon pepper
  • 3/4 cup low-sodium chicken broth (for Instant Pot method)

Instructions

  1. Prepare Ingredients: Cut the chicken breasts or thighs into 1-inch pieces and chop the red potatoes into bite-sized chunks. Mince the garlic cloves to enhance the overall garlic flavor.
  2. Combine in Slow Cooker: Add the chicken, chopped potatoes, grated Parmesan cheese, minced garlic, garlic powder, Italian seasoning, olive oil, salt, and pepper into the slow cooker. Stir well to ensure all ingredients are evenly mixed and coated.
  3. Slow Cook the Mixture: Cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the chicken is cooked through and potatoes are tender.
  4. Add Shredded Parmesan: Sprinkle the shredded Parmesan cheese on top of the cooked chicken and potatoes. If preferred, turn off the slow cooker and cover with the lid, letting it sit for a few minutes so the cheese melts beautifully.
  5. Instant Pot Preparation (Optional): Pour the low-sodium chicken broth into the Instant Pot. In a large bowl, toss all the ingredients except the shredded Parmesan cheese together, then place the mixture on top of the broth inside the pot.
  6. Pressure Cook: Close the lid of the Instant Pot, seal the valve, and set to cook on high pressure for 10 minutes. After cooking, quickly release the pressure. Ensure the chicken’s internal temperature reaches 165° Fahrenheit for safety.
  7. Top with Parmesan Cheese: Sprinkle the shredded Parmesan cheese over the hot chicken and potatoes. Close the lid and let sit for a few minutes so the cheese melts perfectly.
  8. Serve: Once the cheese has melted, serve the dish warm. Enjoy this flavorful and hearty meal with your favorite side or a fresh salad.

Notes

  • You can use either chicken breasts or thighs based on your preference; thighs will yield a juicier result.
  • Adjust salt to taste especially if your broth or cheese is already salted.
  • For a crispier potato texture, add potatoes halfway through the slow cooking process.
  • The melted Parmesan topping adds richness but can be omitted for a lighter dish.
  • Ensure chicken reaches internal temperature of 165°F to guarantee it is fully cooked.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: Garlic Parmesan Chicken, Crockpot Chicken, Slow Cooker Dinner, Instant Pot Chicken, Garlic Potato Recipe, Easy Chicken Dinner

Find it online: https://cookwithruby.com/crockpot-garlic-parmesan-chicken-and-potatoes-recipe/