Parmesan Garlic Chicken and Potatoes

Name: Parmesan Garlic Chicken and Potatoes (Slow Cooker)
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 24 oz baby potatoes, quartered; 1 tbsp olive oil; 1 tsp salt, or to taste; 1/2 tsp black pepper, or to taste; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tbsp minced garlic; 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes; 1/2 cup parmesan garlic sauce; 2 cups shredded mozzarella cheese; 1 tbsp fresh parsley, chopped (for garnish)

This slow cooker Parmesan Garlic Chicken and Potatoes combines tender cubed chicken breast and quartered baby potatoes in a creamy parmesan garlic sauce, finished with melted mozzarella for an effortless weeknight meal that requires minimal prep.

⚡Slow Cooker

🌍American 🏷️Slow cooker chicken 🏷️Chicken and potatoes 🏷️Parmesan garlic chicken Easy dinner

🏷️

🏷️Weeknight meal

🏷️Comfort food

-0:00

cookinginthemidwestonTikTok

Total

4h 10m

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

24 oz baby potatoes, quartered
1 tbsp olive oil
1 tsp salt, or to taste
1/2 tsp black pepper, or to taste
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp minced garlic
1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
1/2 cup parmesan garlic sauce
2 cups shredded mozzarella cheese
1 tbsp fresh parsley, chopped (for garnish)optional

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Instructions

1
Place the quartered baby potatoes into the bottom of a slow cooker.
2
Drizzle with olive oil and season with salt, pepper, garlic powder, smoked paprika, and minced garlic. Stir to coat the potatoes evenly.
3
Top the potatoes with the cubed chicken breast.
4
Drizzle the parmesan garlic sauce over the chicken.
5
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the potatoes are fork-tender and the chicken is cooked through.
6
Once cooked, sprinkle the shredded mozzarella cheese over the top.
7
Replace the lid and cook for another 5-10 minutes, or until the cheese is fully melted.
8
Garnish with fresh parsley before serving.

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Tips & Notes

Pro tips

Cut chicken into uniform 1-inch cubes so they cook evenly; larger pieces may dry out before potatoes finish.
Add the parmesan garlic sauce after the slow cooker phase rather than at the start to prevent curdling and preserve flavor.
Sprinkle mozzarella 15 minutes before serving with the lid on to ensure it melts without overcooking the chicken.
Use smoked paprika as called for—it adds subtle depth; regular paprika will taste flatter.

Substitutions

Baby potatoes → red potatoes or fingerling potatoes (cut to same size)
Boneless chicken breast → boneless thighs (reduce cooking time by 30 minutes; they're fattier and cook faster)
Mozzarella → sharp cheddar or gruyere (different flavor, but melts similarly)
Olive oil → butter (adds richness; use same amount)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in a 325°F oven for 15–20 minutes; add a splash of cream if it thickens.

Equipment

slow cooker (4+ quart)

Common Questions

Can I use frozen chicken for this recipe?

Yes, frozen chicken works in a slow cooker, but add 1–2 hours to the cooking time. Ensure the chicken reaches 165°F internally before serving.

How do I prevent the potatoes from being mushy?

Quarter the potatoes to a uniform size so they cook evenly. Check at the 4-hour mark on low setting; don't overcook past tender.

Can I make this ahead?

Prep potatoes and chicken the night before and refrigerate in separate containers. Combine in the slow cooker in the morning. The parmesan sauce can be made 1 day ahead.