Creamy Garlic Parmesan Crockpot Chicken and Potatoes Craving a comforting and effortless weeknight dinner? This creamy Garlic Parmesan Crockpot Chicken and Potatoes recipe is your answer! Tender chicken and potatoes simmered in a rich, cheesy sauce – it's a guaranteed crowd-pleaser that requires minimal effort. Servings: 6 Prep Time: 15 minutes Cook Time: 6-7 hours on low, 3.5-4 hours on high Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks 1.5 lbs Yukon gold or red potatoes, cut into 1-inch pieces 1 cup heavy cream 1 cup freshly grated Parmesan cheese 4 cloves garlic, minced 1 teaspoon Italian seasoning 1/2 teaspoon paprika Salt and black pepper, to taste 2 tablespoons olive oil (optional, for searing) 2 tablespoons chopped fresh parsley (for garnish) Instructions: Cut chicken into 1-inch chunks and potatoes into 1-inch pieces. Mince garlic and grate Parmesan cheese. (Optional) For added flavor, brown chicken in a skillet with olive oil over medium-high heat for 2–3 minutes per side. This step is optional but enhances the overall taste. Add chicken and potatoes to the crockpot. In a bowl, mix heavy cream, Parmesan cheese, minced garlic, Italian seasoning, paprika, salt, and pepper. Pour the creamy mixture over the chicken and potatoes in the crockpot. Cover and cook on low for 6–7 hours or on high for 3.5–4 hours, or until the chicken and potatoes are tender. Stir gently before serving. Garnish with fresh parsley. Enjoy! Nutrition Information (approximate): - Calories: Approximately 450 kcal - Protein: 35g - Carbs: 25g - Fat: 25g Notes & Tips: For a richer flavor, use bone-in, skin-on chicken thighs. You may need to increase the cooking time slightly. Add other vegetables like carrots, onions, or mushrooms for a heartier meal. If the sauce is too thin, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 30 minutes of cooking. For a dairy-free version, substitute coconut cream for heavy cream and nutritional yeast for Parmesan cheese. The flavor will be slightly different, but still delicious! Storage: Leftovers can be stored in the refrigerator for up to 3 days

 Creamy Garlic Parmesan Crockpot Chicken and Potatoes

Craving a comforting and effortless weeknight dinner? This creamy Garlic Parmesan Crockpot Chicken and Potatoes recipe is your answer! Tender chicken and potatoes simmered in a rich, cheesy sauce – it's a guaranteed crowd-pleaser that requires minimal effort.

Servings: 6

Prep Time: 15 minutes

Cook Time: 6-7 hours on low, 3.5-4 hours on high

Ingredients:

1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks

1.5 lbs Yukon gold or red potatoes, cut into 1-inch pieces

1 cup heavy cream

1 cup freshly grated Parmesan cheese

4 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon paprika

Salt and black pepper, to taste

2 tablespoons olive oil (optional, for searing)

2 tablespoons chopped fresh parsley (for garnish)

Instructions:

Cut chicken into 1-inch chunks and potatoes into 1-inch pieces. Mince garlic and grate Parmesan cheese.

(Optional) For added flavor, brown chicken in a skillet with olive oil over medium-high heat for 2–3 minutes per side. This step is optional but enhances the overall taste.

Add chicken and potatoes to the crockpot.

In a bowl, mix heavy cream, Parmesan cheese, minced garlic, Italian seasoning, paprika, salt, and pepper.

Pour the creamy mixture over the chicken and potatoes in the crockpot.

Cover and cook on low for 6–7 hours or on high for 3.5–4 hours, or until the chicken and potatoes are tender.

Stir gently before serving. Garnish with fresh parsley. Enjoy!

Nutrition Information (approximate):

- Calories: Approximately 450 kcal

- Protein: 35g

- Carbs: 25g

- Fat: 25g

Notes & Tips:

For a richer flavor, use bone-in, skin-on chicken thighs. You may need to increase the cooking time slightly.

Add other vegetables like carrots, onions, or mushrooms for a heartier meal.

If the sauce is too thin, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 30 minutes of cooking.

For a dairy-free version, substitute coconut cream for heavy cream and nutritional yeast for Parmesan cheese. The flavor will be slightly different, but still delicious!

Storage: Leftovers can be stored in the refrigerator for up to 3 days