Garlic Parmesan Crockpot Chicken and Potatoes Recipe

Garlic Parmesan Crockpot Chicken and Potatoes practically solves dinnertime headaches before they even start. Ever stared into your fridge after a long day, hoping a meal just appears, and then realizing you gotta work some magic yourself? Yeah, me too, too often. That’s where this no-fuss, hearty meal comes in.

You just toss everything in and walk away, which feels like some kind of life hack. Even picky eaters around my table are fans. By the way, if you’re craving something with a sweet potato twist, don’t miss this chicken sweet potato bowl or this seriously good candied sweet potatoes recipe.

Why You’ll Love This Slow Cooker Chicken and Potato Recipe

Listen, weeknights are wild around here. Soccer practice, missing socks, you name it. The thing about garlic parmesan crockpot chicken and potatoes is it’ll rescue you when you forget to plan anything (happens more than I’d like to admit). The flavors come out tasting like a five-star restaurant, but you barely lift a finger. Plus, bonus points, it doubles as leftovers. Even my neighbor who swears she can’t cook finds herself bragging about making this. It’s also super good for first-time slow cooker folks, since you can’t really mess it up.

“Tried this last Saturday and my kids ate seconds! We had zero leftovers for once. Definitely a keeper.” – Jen F.

Garlic Parmesan Crockpot Chicken and Potatoes

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• Author: By Emma
• Total Time: 6 hours 15 minutes
• Yield: 4 servings

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Description

A no-fuss, hearty meal that’s perfect for busy weeknights. This slow cooker recipe features tender chicken and potatoes infused with garlic and parmesan, making dinnertime easier than ever.

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Ingredients

Main Ingredients

• 4 pieces boneless, skinless chicken breasts (or thighs if you want richer flavor.)
• 1 pound baby potatoes, halved or quartered (try red or Yukon gold for better texture.)
• ⅓ cup grated parmesan cheese
• 3 tablespoons olive oil (can also use avocado oil.)
• 5–6 cloves garlic, chopped small (fresh garlic provides the best flavor.)
• 1 teaspoon Italian seasoning
• to taste salt and black pepper (adjust based on preference.)
• 1 handful fresh parsley (optional, for color.)

Optional Ingredient

• to taste Buffalo Wild Wings Garlic Parmesan Sauce (for extra zing.)

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Instructions

Preparation

1. Grease the crockpot with spray oil to prevent sticking.
2. Chop the baby potatoes and garlic, then toss them into the bottom of the crockpot.
3. Layer the chicken on top of the potatoes.
4. In a bowl, mix the olive oil, parmesan, chopped garlic, Italian seasoning, salt, and pepper. Spoon this mixture over the chicken and potatoes.
5. Cover the crockpot and cook on LOW for 5 to 6 hours, avoiding unnecessary peeking to retain heat.

Notes

Don’t skip fresh garlic for the best flavor. Ensure not to overcrowd the crockpot to prevent mushy results.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: dinner, Main Course
• Cuisine: American

Ingredients You’ll Need

Here’s the rundown. You don’t need fancy stuff.

• 4 boneless, skinless chicken breasts (or thighs if you want richer flavor)
• About 1 pound baby potatoes, halved or quartered (try red or Yukon gold for better texture)
• ⅓ cup grated parmesan cheese
• 3 tablespoons olive oil
• 5–6 cloves garlic, chopped small
• 1 teaspoon Italian seasoning
• Salt and black pepper (just eyeball it)
• Optional: handful fresh parsley for color

Raid your pantry for most of these, honestly.

Optional: Buffalo Wild Wings Garlic Parmesan Sauce

Some folks go wild for the premade Buffalo Wild Wings garlic parmesan sauce! I tried it once for science. If you love extra zing, toss in a few spoonfuls with the olive oil. Suddenly, your crockpot chicken tastes like restaurant takeout. It’s got this creamy, garlicky punch that’s, well, addictive. Not a must, but a fun shortcut if you need wow flavor with no brainpower required.

Step-by-Step Instructions

Nothing intimidating. Here’s how it works:

• First, grease the crockpot so nothing sticks (I use spray oil).
• Chop potatoes and garlic. Toss them into the bottom of your crockpot.
• Layer chicken on top of the potatoes.
• Mix olive oil, parmesan, chopped garlic, seasoning, salt, pepper in a bowl. Spoon this over the chicken and potatoes.
• Cover. Cook on LOW for 5 to 6 hours. Try not to peek too often or you’ll lose heat.
  By dinnertime, everything’s tender and the house smells angelic.

Tips for the Best Slow Cooker Parmesan Garlic Chicken

My best advice? Don’t skip fresh garlic, powder just isn’t the same, not for this. Also, don’t overcrowd the crockpot or things get mushy. Use potatoes about the same size, so they all finish at the same time. If your chicken’s thick, consider pounding it down a bit. Last tip, add parsley for looks. It makes your meal look like it cost double what it did.

How to prevent soggy potatoes

Ah, soggy potatoes, the perennial slow cooker problem. The trick is using waxier potatoes like red or Yukon gold. Russets go mushy every single time, trust me. Don’t cut your potatoes too small, just halve or quarter. Also, layer them on the bottom but not swimming in too much sauce. Sometimes I lay a piece of foil under the chicken, if I’m really worried about too much moisture.

When to sear chicken before slow cooking

Here’s the thing. Searing isn’t required, but if you like golden color or a little crust, do it fast on the stove first. It gives your crockpot chicken a richer flavor and keeps the chicken super juicy. I honestly only bother on weekends when I have more than three minutes before dumping it all in. Weekdays? I skip it and nobody complains.

Variations of Garlic Parmesan Chicken and Potatoes

Feeling creative? Try swapping chicken breasts for thighs if you want it richer and more “fall-apart” tender. Or throw in carrots, bell peppers, or even chunks of butternut squash. Add a dash of lemon juice for something brighter. Sometimes, I even throw in a spicy twist with some red pepper flakes. There are so many ways to riff on the base recipe, bold flavors, simple changes.

Substitutions and Ingredient Swaps

Don’t have baby potatoes? Use chunks of regular potatoes, just avoid starchy ones. No fresh parsley? Try fresh basil or cilantro (I know, it’s not Italian, but it works). Parmesan’s the star, but grated Asiago or Romano cheese can sub in. Olive oil’s best, but avocado oil’s good too. If you’re dairy-free, skip cheese and add extra herbs for flavor punch.

Serving Suggestions

Best ways to plate it? Take your pick:

• Serve with a hunk of crusty bread, maybe this sourdough garlic bread recipe.
• Pile chicken and potatoes onto rice or, yup, cauliflower rice for lighter meals.
• Toss a green salad alongside, or drizzle the garlicky juices over cooked pasta.
• Need something lighter? Try this sweet potato taco meat and cottage cheese bowl.

Honestly, you’ll want to mop up every bit of sauce. Promise.

How to store leftovers in the fridge

Leftovers? Scoot everything into a lidded container as soon as it’s cooled. Should last in the fridge 3-4 days, which is perfect for lunches. Just don’t leave it sitting on the counter too long, once it cools, get it in the fridge.

Best methods to reheat without drying out

Microwave is fastest, but add a splash of water or broth before zapping. If you’ve got extra time, a covered skillet on low keeps things moist too. Don’t blast it or the chicken dries out, which is a crime in my house.

Make-Ahead and Meal Prep Ideas

If you love a good shortcut, prep the potatoes and chicken the night before. Store them in zip bags in the fridge. In the morning, dump everything in your crockpot before work. Boom, dinner with basically zero effort at 5pm. Makes busy days feel like cheating… the good kind.

Nutritional Information

Alright, not a dietician here, but this dish hits solid points: lean protein, filling carbs, and minimal processed junk. If you’re counting, skip extra cheese. Add more veggies if you want to bulk out the good stuff. Chicken, potatoes, garlic, olive oil, basic, real ingredients.

Common Mistakes to Avoid

A few pitfalls: overcooking can happen, so don’t let it run for ten hours. Cutting the potatoes too small makes them mushy. Overcrowding the crockpot gives uneven results (guilty). Forgetting to salt, yeah, your meal’s flat. Don’t use dried garlic, the fresh stuff packs so much more punch.

Can I make this with frozen chicken?

Short answer: I don’t recommend it. Slow cookers take forever to bring frozen chicken up to safe temps. You risk weird textures and, uh, gross food safety issues. If you’re in a pinch, thaw first (use your microwave or cold water).

Can I cook this on high instead of low?

Yes, but keep an eagle eye on it. Cooking on high usually takes half the time (about 2.5 to 3 hours), but the chicken’s slightly less tender. Don’t leave it too long or you’ll get dry meat and overcooked potatoes.

Crockpot vs. Instant Pot Garlic Parmesan Chicken

Both can do the job, but the Instant Pot is way faster. You lose some of that “slow-simmered, homey” flavor in pressure cooking, though. If you like set-it-and-forget-it (me!), crockpot wins most nights. Instant Pot is for those days you need to hustle, big time.

Common Questions About Garlic Parmesan Crockpot Chicken and Potatoes

Make It Tonight- You’ll Thank Me Later!

There you have it: garlic parmesan crockpot chicken and potatoes made easy for busy folks. It’s the kind of recipe that lets you step out in the afternoon and still serve up dinner that tastes more like you visited a real restaurant. Try changing it up with other flavors, and definitely check out how to maximize your side dish game with these candied sweet potatoes or keep things fresh with a chicken sweet potato bowl.

For more kitchen hacks, don’t miss trusted tips like the salt and ice trick to lose weight. Seriously, take this as permission to make your busy nights taste a heck of a lot better, one crockpot meal at a time.

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