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Crockpot Garlic Parmesan Chicken and Potatoes

Crockpot garlic Parmesan chicken and potatoes slow-cook cubed chicken and quartered baby potatoes in a rich garlic Parmesan sauce until tender. Finish with a covered rest so shredded mozzarella melts into a bubbly, golden topping.
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Prep Time 20 minutes
Cook Time 4 hours
resting 15 minutes
Total Time 4 hours 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1 lb chicken breast, cubed
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
baby potatoes
  • 1.5 lb baby potatoes, quartered
  • 2 tbsp olive oil
  • 1 tsp garlic powder
garlic parmesan sauce
  • 2 clove garlic, minced
  • 0.5 cup garlic Parmesan sauce
mozzarella
  • 1 cup shredded mozzarella cheese

Equipment

  • 1 Dutch oven

Method
 

Prep and layer in the crockpot
  1. Add the quartered potatoes to the crockpot and toss with olive oil, salt, pepper, garlic powder, and smoked paprika, until evenly coated.
  2. Season the cubed chicken with salt, pepper, smoked paprika, onion powder, and Italian seasoning, so every piece is coated.
  3. Add the seasoned chicken on top of the potatoes and pour the garlic Parmesan sauce over the chicken.
  4. Sprinkle the minced garlic over everything so it cooks into the sauce.
Slow-cook until tender
  1. Cover and cook on low for about 6 hours, until the chicken is cooked through and potatoes are tender, with the mixture bubbling lightly around the edges.
Finish with melted mozzarella
  1. Stir everything together, top with shredded mozzarella, and let sit covered for 10 to 15 minutes until melted.

Notes

For best results, keep the crockpot lid closed during the 6-hour cook to maintain steady temperature and prevent uneven tenderness. Store leftovers in an airtight container in the refrigerator for up to 4 days; freezing is not recommended because potatoes can become softer after thawing. If you want a lower-fat option, use part-skim mozzarella and choose a reduced-fat garlic Parmesan sauce.