Description
A complete one-pot dinner featuring seasoned chicken breasts and tender potatoes slow-cooked in a rich garlic parmesan sauce and topped with melted mozzarella cheese. Perfect for busy weeknights and feeds a family of six with minimal prep work.
Ingredients
For the Potatoes:
- 5 medium potatoes, scrubbed and cut into small, evenly sized cubes
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
For the Chicken:
- 1 lb chicken breasts, cubed
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp Italian seasoning
For the Magic:
- 2 tbsp minced garlic (fresh is best, but jarred works too!)
- Garlic Parmesan sauce (enough to just cover the chicken – about ¾ to 1 cup)
- 1 cup shredded mozzarella cheese
Instructions
Spray your crockpot with cooking spray first. Don’t skip this step. I learned the hard way when I had to soak my crockpot overnight to get the stuck-on potato bits off.
Toss the potato cubes with olive oil in a bowl. Season with salt, pepper, garlic powder, and paprika. Put them in the bottom of your crockpot. Make sure they’re spread out evenly so they cook at the same rate.
Add the minced garlic and stir it around with the potatoes. Your kitchen will start smelling good already.
Season the chicken cubes with salt, pepper, paprika, onion powder, and Italian seasoning. Put the chicken on top of the potatoes. Don’t worry if some pieces overlap – it all works out.
Pour garlic parmesan sauce over the chicken until it’s just covered. I usually use about 3/4 cup but depends on how much chicken you have. You want enough to keep it moist but not swimming in sauce.
Cook on low for 6 hours. Check that chicken hits 165°F and potatoes are soft. I set a timer for 5.5 hours so I remember to check it. Sometimes takes a little longer depending on your crockpot.
Stir everything together. Add mozzarella cheese on top. Wait 10-15 minutes for the cheese to melt. This is the hardest part because it smells so good and everyone’s asking when dinner’s ready.
Notes
Don’t use chicken breasts that are too thick or they won’t cook evenly. If yours are really thick, butterfly them or pound them thinner. I just buy the thin-cut ones from the store to save myself the trouble.
Don’t lift the lid too much – every time you do it adds cooking time. I used to check it every hour when I first started making this. Now I trust it and leave it alone. Your crockpot might cook faster or slower than mine. After a few times you’ll figure out the timing for your machine.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American