Easy Slow Cooker Parmesan Garlic Chicken & Potatoes Recipe

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Introduction

Oh, you know those nights, right? The ones where the clock is ticking, the fridge looks a little bare, and the thought of cooking feels like climbing a mountain. I’ve been there, my friends, more times than I can count! That’s why I’m so excited to share this Slow Cooker Parmesan Garlic Chicken and Potatoes recipe with you. It’s the kind of meal that feels like a warm hug after a long day, and the best part? It’s ridiculously simple. You can literally toss everything in the slow cooker in minutes and come back to a dinner that tastes like you slaved over it for hours. Get ready to have your weeknight dinner game changed!

Why You’ll Love This Recipe

  • So Fast to Prep: Seriously, you’ll spend more time washing your hands than actually preparing this meal.
  • Effortlessly Easy: Toss it in and forget about it! Your slow cooker does all the heavy lifting.
  • Perfect for Gifting: Make a batch for a friend who’s new parents, recovering from surgery, or just needs a little extra love.
  • A Guaranteed Crowd-Pleaser: Kids and adults alike adore this creamy, cheesy, flavorful dish. It’s a winner every time!

Ingredients

Gathering your ingredients is half the fun, right? Let’s see what we need for this comforting classic:

  • 2 pounds potatoes, cut into 1 ½- to 2-inch chunks: Yukon Golds or red potatoes work wonderfully here. They hold their shape and get so creamy!
  • 2 tablespoons olive oil: Just a little to get things started and help everything get cozy.
  • 1 teaspoon kosher salt: The essential flavor enhancer.
  • 3/4 teaspoon ground black pepper: For a little kick.
  • 1/2 teaspoon paprika: Adds a lovely subtle warmth and beautiful color.
  • 2 pounds skinless, boneless chicken breasts, diced into 1 ½-inch pieces: You can use thighs too if you prefer! They’ll just be extra juicy.
  • 1 cup creamy Parmesan garlic sauce: This is your flavor powerhouse! You can find this in the refrigerated section of most grocery stores.
  • 1/2 cup water or chicken stock: Helps to create that luscious sauce. Chicken stock will add a bit more depth.
  • 2 cups shredded mozzarella cheese: For that irresistible gooey, cheesy finish.
  • 1/4 cup grated Parmesan cheese (optional): A little extra cheesy punch if you’re feeling it!
  • 1 tablespoon chopped fresh parsley, or to taste (optional): For a pop of freshness and color right at the end.

How to Make It

Alright, let’s get this cozy dinner started! It’s so simple, you’ll wonder why you haven’t been making it every week.

  1. Prep the Potatoes: First things first, grab your slow cooker. Toss those lovely potato chunks right into the bottom. Then, drizzle them with the olive oil, sprinkle with the kosher salt, ground black pepper, and paprika. Give them a good stir so they’re all coated.
  2. Add the Chicken: Now, nestle the diced chicken breasts right on top of the seasoned potatoes.
  3. Sauce it Up: Time for the magic! Pour that creamy Parmesan garlic sauce all over the chicken and potatoes. Then, pour in your water or chicken stock.
  4. Give it a Mix: Gently stir everything together in the slow cooker. You want to make sure the chicken and potatoes are nicely coated in that delicious sauce.
  5. Cook to Perfection: Put the lid on your slow cooker. Now you have two options: cook on LOW for 4-6 hours, or if you’re in a bit of a rush, you can cook on HIGH for 2-3 hours. The goal is for the chicken to be cooked through and the potatoes to be fork-tender.
  6. Get Cheesy: Once everything is cooked, stir in the shredded mozzarella cheese. Let it sit for a few minutes with the lid off, or stir it gently until it’s all melted and gooey. Oh, the anticipation!
  7. Garnish and Serve: For that extra special touch, sprinkle with the grated Parmesan cheese and chopped fresh parsley, if you’re using them. Serve it up hot and enjoy the most comforting meal!

Substitutions & Additions

This recipe is already fantastic, but here are a few ideas to make it even more yours!

  • Veggies Galore: Feel free to toss in some broccoli florets during the last hour of cooking, or add some chopped bell peppers or onions with the potatoes for extra flavor and nutrients.
  • Spice it Up: If you like a little heat, a pinch of red pepper flakes stirred in with the sauce will do the trick!
  • Creamier Sauce: For an even richer sauce, you could use half-and-half or heavy cream instead of water/stock, but the sauce itself is usually quite creamy!
  • Different Potatoes: Sweet potatoes would be a delicious and healthy swap for regular potatoes!

Tips for Success

A few little tricks can ensure your Slow Cooker Parmesan Garlic Chicken and Potatoes turn out absolutely perfect every time!

  • Don’t Overcrowd: Make sure your slow cooker isn’t too full. If it’s overflowing, things won’t cook evenly.
  • Uniform Potato Size: Try to cut your potatoes into similarly sized chunks so they cook at the same rate.
  • Check for Doneness: Always check the chicken for thorough cooking. If it’s not quite done, give it a bit more time.
  • Prep Ahead: You can chop your potatoes and chicken the night before and store them in airtight containers in the fridge. Just toss them in the slow cooker in the morning!

How to Store It

Leftovers are the best, aren’t they? This dish reheats beautifully!

Let the dish cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, you can gently warm it on the stovetop over low heat, or microwave individual portions until heated through. I find adding a splash of water or milk when reheating on the stovetop helps bring back that creamy sauce!

FAQs

Got questions? I’ve got answers!

  • Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs are often more forgiving and will stay extra moist. Just trim any excess fat and add them in the same way.
  • What kind of Parmesan garlic sauce should I use? Look for pre-made creamy Parmesan garlic sauces in the refrigerated section near dips and dressings. Some brands are better than others, so you might have to experiment to find your favorite!
  • Can I make this in a Dutch oven? You sure can! You’ll need to adapt the cooking time. Brown the chicken and sauté the potatoes slightly on the stovetop before adding the sauce and baking in a preheated oven at around 350°F (175°C) for about 45-60 minutes, or until everything is tender and cooked through.

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