Garlic Parmesan Chicken & potatoes crockpot recipe

Ingredients

• 2 lb Pork Shoulder (trimmed and cut into 1‑inch cubes)
• 4 medium Potatoes (peeled and cubed)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 2 cloves Garlic (minced)
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Paprika
• 1 tsp Onion Salt
• 1 cup Buffalo Wild Wings Parmesan Garlic Sauce (shaken well before measuring)
• 1/2 cup Chicken Broth (low‑sodium)
• 1 cup Mozzarella Cheese (shredded)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 cup Heavy Whipping Cream (to mellow the spice)

Instructions

1. Prep the Vegetables

   Cube the potatoes, mince the garlic, and set aside. Sprinkle the potatoes with salt, pepper, paprika, and onion salt, then drizzle with olive oil and toss to coat.

   Time: PT5M

2. Brown the Pork (Optional)

   If you have time, heat a skillet over medium‑high heat, add a splash of olive oil, and sear the pork cubes until browned on all sides, about 5 minutes. This adds depth of flavor but is not required for the slow‑cooker method.

   Time: PT5M

   Temperature: Medium‑high

3. Combine Ingredients in Crockpot

   Place the seasoned potatoes, pork (browned or raw), minced garlic, Buffalo Wild Wings Parmesan Garlic sauce, and chicken broth into the slow cooker. Stir gently to distribute the sauce.

   Time: PT3M

4. Cook on Low

   Cover and set the slow cooker to LOW. Cook for 6 hours, or until the pork is tender and the potatoes are fork‑soft.

   Time: PT6H

   Temperature: Low

5. Add Cheese and Cream

   About 30 minutes before the end of cooking, stir in the shredded mozzarella, grated parmesan, and heavy whipping cream. Replace the lid and continue cooking on low for the remaining time.

   Time: PT30M

   Temperature: Low

6. Final Check and Serve

   When the sauce is thick and bubbly and the cheese has melted, taste and adjust seasoning if needed. Serve hot directly from the crockpot or transfer to a serving bowl.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

35g

Fat

25g

Fiber

4g