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Slow Cooker Garlic Parmesan Chicken and Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 122 reviews
  • Author: Megane
  • Prep Time: 8 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 8 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Garlic Parmesan Chicken and Potatoes recipe is a comforting and creamy one-pot meal perfect for busy weeknights. Tender chicken breasts and Yukon gold potatoes are cooked low and slow in a rich garlic parmesan sauce infused with cream cheese and garlic, then topped with melted mozzarella cheese for an irresistible finish. The dish is easy to prepare, requiring minimal effort while delivering maximum flavor and a satisfying texture.

Ingredients

Scale

Potatoes and Chicken

  • 1 pound Yukon gold petite potatoes, quartered
  • 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces

Dairy and Cheese

  • 8 ounces cream cheese, cut into eight pieces (room temperature)
  • ½ cup parmesan cheese
  • 1 ½ cups mozzarella cheese, shredded
  • 1 cup milk

Sauces and Flavorings

  • 3 teaspoons garlic, minced
  • 12 ounces garlic parmesan sauce (e.g., Buffalo Wild Wings garlic parmesan sauce)

Instructions

  1. Prepare the Slow Cooker: Add the quartered Yukon gold potatoes to the bottom of a 6-quart slow cooker, ensuring they form an even layer for even cooking.
  2. Add Chicken: Place the bite-sized chicken breast pieces on top of the potatoes, distributing them evenly.
  3. Layer Cream Cheese and Seasonings: Scatter the cream cheese chunks, minced garlic, and parmesan cheese evenly over the chicken and potatoes.
  4. Pour Sauce and Milk: Pour the garlic parmesan sauce over all the ingredients. Add the milk to the empty garlic parmesan sauce bottle, shake well to mix, then pour this milk mixture evenly over the contents in the slow cooker.
  5. Cook Slowly: Cover and cook on high for 2½ to 3½ hours or on low for 4½ to 5½ hours, until the chicken is cooked through and potatoes are tender.
  6. Add Mozzarella: Sprinkle the shredded mozzarella cheese evenly on top of the cooked ingredients, cover again, and cook until the cheese is melted and bubbly.
  7. Garnish and Serve: Optionally garnish with fresh parsley and serve hot for a creamy, cheesy, and savory meal.

Notes

  • Uniform Pieces: Cut potatoes and chicken into bite-sized chunks to ensure even cooking and easier eating.
  • Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. The dish can also be frozen for up to 3 months; however, the texture of the dairy may change slightly, and sauces might become grainy.
  • Cream Cheese: Use room temperature cream cheese cut into even chunks to ensure it melts smoothly throughout the sauce.
  • Thinner Sauce: Add a splash of milk or broth at the end of cooking if the sauce is thicker than desired to reach your preferred consistency.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 3g
  • Sodium: 850mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: Thirty-five g
  • Cholesterol: 90mg

Find it online: https://comfortplates.com/slow-cooker-garlic-parmesan-chicken-and-potatoes-recipe/