Crockpot Garlic Parmesan Chicken and Potatoes
Low and slow cooked baby red potatoes with crisp-tender chicken for a full meal—effortless and so easy!
Servings: 6 Serving
Calories: 489kcal
Equipment
- 1 Crockpot
Ingredients
- 2 pounds skinless boneless chicken breasts, diced into 1 ½-inch pieces
- 5 medium-sized potatoes cut into 1 ½- to 2-inch chunks
- 2 tablespoons olive oil + salt pepper, garlic powder, paprika (for potatoes)
- 1/2 tsp each of salt and pepper
- 1 tsp each of paprika onion powder, and Italian seasoning
- 2 TBSP minced garlic
- Buffalo Wild Wings Garlic Parmesan Sauce for covered chicken
- 1 cup of shredded mozzarella cheese
- 1/2 cup water or chicken stock
- 1/4 cup grated Parmesan cheese optional
- 1 tablespoon chopped fresh parsley or to taste (optional)
Instructions
- Prep Potatoes – Scrub, rinse, and chop 5 medium potatoes into cubes. Toss with olive oil, salt, pepper, paprika, and stir well.
- Layer in Crockpot – Spray bottom with cooking spray. Add seasoned potatoes, then place chicken pieces on top. Season chicken with salt, pepper, onion powder, paprika, and Italian seasoning.
- Mix and Pour Sauce – Whisk Garlic Parmesan Sauce with a splash of water. Pour over chicken and potatoes evenly.
- Cook – Cover and cook on Low for 6 hours or High for 4 hours until chicken is done and potatoes are tender.
- Add Cheese and Finish – In the last 20 minutes, add shredded mozzarella and Parmesan. Let melt, then sprinkle with parsley before serving.
- Tip: Great with green beans or ranch on the side!