Slow Cooker Garlic Parmesan Chicken and Potatoes
Crockpot garlic parmesan chicken is a rich, creamy, garlic-infused recipe loaded with tender, white meat chicken, potatoes, parmesan, and mozzarella cheese. It's a hearty dinner everyone will love.
Servings: 6
Calories: 599kcal
Ingredients
- 1 pound Yukon gold petite potatoes quartered
- 1 ½ pounds boneless, skinless chicken breasts cut into bite sized pieces
- 8 ounces cream cheese cut into eight pieces
- 3 teaspoons garlic minced
- ½ cup parmesan cheese
- 12 ounces garlic parmesan sauce I used Buffalo Wild Wings garlic parmesan sauce.
- 1 cup milk
- 1 ½ cups mozzarella cheese
Instructions
- Add potatoes to the bottom of a 6-quart slow cooker. Then, place cubed chicken on top.
- Add the cream cheese, garlic, and parmesan cheese on top. Then, pour garlic parmesan sauce over everything. Add milk to garlic parmesan sauce bottle and shake. Pour over everything.
- Cover and cook on high for 2½ - 3½ hours or low for 4½ - 5½ hours.
- Top with shredded mozzarella cheese. Cover and continue to cook until cheese is melted.
- Garnish with fresh parsley and enjoy!
Notes
- Uniform Pieces. Make sure the potatoes and chicken into bite-size chunks for even cooking and easy eating.
- Storing: Store the chicken and potatoes leftovers for up to 3 days in an airtight container. You can also freeze it for up to 3 months though the texture may change. The dairy may become slightly grainy after freezing but will still be tasty.
- Cream Cheese: Make sure it's room temperature and cut into even chunks so it melts more easily in the sauce.
- Thinner Sauce: Feel free to add some milk or broth at the end of cooking to thin it out if the sauce is thicker than you prefer.
Nutrition
Calories: 599kcal | Carbohydrates: 25g | Protein: 39g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 1143mg | Potassium: 931mg | Fiber: 2g | Sugar: 10g | Vitamin A: 884IU | Vitamin C: 17mg | Calcium: 352mg | Iron: 1mg