Can I use frozen chicken breasts for this recipe?

For the best and safest results, it's highly recommended to thaw your chicken breasts or thighs completely before adding them to the slow cooker. If you must use frozen, ensure pieces are separated and increase the cooking time by at least 1-2 hours on low, making sure the internal temperature reaches 165u00b0F (74u00b0C).

What type of potatoes work best in the slow cooker?

Baby red potatoes or Yukon gold potatoes are ideal for this recipe. They hold their shape well during the long cooking process and become beautifully tender without turning mushy, soaking up all the delicious garlic Parmesan flavor.

How can I make the sauce thicker?

If you desire a thicker sauce, prepare a cornstarch slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water. Once the chicken and potatoes are cooked, remove them from the slow cooker, stir the slurry into the hot sauce, and cook on HIGH for an additional 15-20 minutes, or until thickened to your liking.

Can I add other vegetables to this dish?

Absolutely! Heartier vegetables like carrots or green beans can be added at the beginning of cooking along with the potatoes. For softer vegetables like broccoli florets or sliced bell peppers, add them during the last 30-60 minutes to prevent them from becoming overcooked.

Easy Garlic Parmesan Crockpot Chicken & Potatoes: Ultimate Weeknight Comfort

Description

This simple slow cooker recipe brings together tender chicken and potatoes in a rich, creamy garlic Parmesan sauce for an ultimate weeknight comfort meal.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs
1.5 lbs baby red or Yukon gold potatoes, quartered
1 cup chicken broth
1/2 cup heavy cream
4 cloves garlic, minced
1/2 cup grated Parmesan cheese, plus more for garnish
1 tablespoon Italian seasoning
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons cold water (optional, for slurry)
Fresh parsley, chopped, for garnish (optional)

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Instructions

Step 1: Lightly spray the inside of your slow cooker with non-stick cooking spray.
Step 2: Arrange the quartered baby red or Yukon gold potatoes evenly at the bottom of the slow cooker.
Step 3: Place the boneless, skinless chicken breasts or thighs directly on top of the potatoes in a single layer.
Step 4: In a medium bowl, whisk together the chicken broth, heavy cream, minced garlic, Italian seasoning, onion powder, salt, and black pepper until thoroughly combined and smooth.
Step 5: Stir in the 1/2 cup of grated Parmesan cheese.
Step 6: Pour this sauce evenly over the chicken and potatoes in the slow cooker, ensuring everything is well coated.
Step 7: Cover and cook on the LOW setting for 4-6 hours or on the HIGH setting for 2-3 hours, or until chicken reaches 165°F (74°C) and potatoes are fork-tender.
Step 8: If a thicker sauce is desired, remove chicken and potatoes. In a small bowl, whisk together cornstarch and cold water to form a slurry. Stir into the hot sauce in the slow cooker. Cover and cook on HIGH for an additional 15-20 minutes, or until desired thickness.
Step 9: Shred or cube the cooked chicken (or serve whole) and gently stir with the potatoes and creamy sauce.
Step 10: Garnish generously with extra grated Parmesan cheese and fresh chopped parsley, if desired. Serve hot.

Notes

For an extra boost of flavor, consider adding a pinch of red pepper flakes to the sauce mixture if you enjoy a subtle kick. Always ensure chicken is cooked to a safe internal temperature of 165°F.

Prep Time: 15 minutes
Cook Time: 4-6 hours (LOW) or 2-3 hours (HIGH)
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 380 kcal
Sugar: 2g
Sodium: 650mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 90mg