Crockpot Garlic Parmesan Chicken with Potatoes and Cheese (Print version)
Tender slow cooker chicken and potatoes folded into a creamy garlic parmesan sauce and finished with melted mozzarella.
# Ingredients:
For the chicken and potatoes
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs, cut into large pieces
02 -
1 1/2 lb (680 g) baby Yukon gold potatoes, halved or quartered
03 -
2 tablespoons olive oil
04 -
4 cloves garlic, minced
05 -
1 teaspoon Italian seasoning
06 -
1 teaspoon paprika
07 -
1 teaspoon kosher salt, plus more to taste
08 -
1/2 teaspoon black pepper
09 -
1/2 cup (120 ml) low-sodium chicken broth
10 -
2 tablespoons unsalted butter, cut into pieces
For the cheese finish
11 -
6 oz (170 g) cream cheese, softened and cubed
12 -
3/4 cup (75 g) freshly grated Parmesan cheese
13 -
1 cup (115 g) shredded mozzarella cheese
14 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Lightly grease a 6-quart slow cooker. Add the potatoes, olive oil, garlic, Italian seasoning, paprika, salt, and pepper. Toss until the potatoes are evenly coated.
02 -
Season the chicken pieces with a pinch of salt and pepper, then place them over the potatoes. Pour the broth around the edges and scatter the butter over the top.
03 -
Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken reaches 165°F and the potatoes are fork-tender.
04 -
Add the cubed cream cheese and Parmesan. Stir gently until the cheese melts into the cooking juices and coats the chicken and potatoes.
05 -
Sprinkle mozzarella over the top. Cover and cook for 15-20 minutes more, until melted. Let stand for 10 minutes before serving.
06 -
Top with parsley and spoon the garlic parmesan sauce from the bottom over each serving. Taste and add more salt or pepper if needed.
# Good to know:
01 -
Use a 6-quart slow cooker for even cooking.
02 -
Cut potatoes into even 1-inch pieces so they finish with the chicken.
03 -
Add dairy near the end for the smoothest sauce.