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Description
A simple and flavorful Crockpot Garlic Parmesan Chicken and Potatoes recipe, perfect for a weeknight meal. This dish features tender chicken and potatoes coated in a rich garlic parmesan sauce.
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 1/2 pounds red potatoes, chopped
- 1/2 cup Parmesan cheese, grated
- 3/4 cup Parmesan cheese, shredded
- 3 to 4 garlic cloves, minced
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt (or more)
- 1/2 teaspoon pepper
- 3/4 cup low-sodium chicken broth (for Instant Pot)
Instructions
- Slow Cooker: Add all ingredients EXCEPT the shredded Parmesan cheese to the slow cooker. Stir to mix well.
- Cook on HIGH for 2-3 hours or LOW for 4-6 hours.
- Top with shredded Parmesan cheese. If you turn off the slow cooker and let it sit with the lid on, the cheese will melt in a few minutes.
- Instant Pot: Pour broth into the pressure cooker. In a large bowl, add all the ingredients EXCEPT the shredded Parmesan cheese. Pour the food mixture on top of the broth.
- Close lid and seal valve. Set high pressure and cook for 10 minutes (ensure internal temperature for the chicken reaches 165° Fahrenheit). When done, quick release pressure.
- Top with shredded Parmesan cheese. If you turn off the Instant Pot and let it sit with the lid on, the cheese will melt in a few minutes.
Notes
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
- Adjust salt and pepper to your preference.
- For a creamier sauce, you can add a splash of heavy cream in the last 30 minutes of slow cooking or after pressure cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.