Garlic Parmesan Chicken and Potatoes in the Crockpot

Ingredients

• 2 lb Russet Potatoes (washed, peeled optional, cut into 1‑inch cubes)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Salt (adjust to taste)
• 1 tsp Black Pepper (freshly ground, generous amount)
• 0.5 tsp Smoked Paprika (adds subtle smoky flavor)
• 2 lb Chicken Breast (skinless, boneless, trimmed, cut into bite‑size cubes)
• 0.5 cup Parmesan Garlic Buffalo Wild Wings Sauce (store‑bought, creamy Parmesan‑garlic flavor)
• 0.5 cup Chicken Stock (low‑sodium, can use broth or bouillon dissolved in water)

Instructions

1. Cube Potatoes

   Wash the potatoes, peel if desired, and cut into roughly 1‑inch cubes. Place them in a mixing bowl, drizzle with olive oil, then sprinkle with salt, black pepper, and smoked paprika. Toss until evenly coated.

   Time: PT10M

2. Cube Chicken

   Pat the chicken breasts dry with paper towels. Cut into bite‑size cubes (about 1‑inch pieces) and set aside.

   Time: PT5M

3. Prepare Parmesan Garlic Sauce

   In a separate bowl combine ½ cup Parmesan Garlic Buffalo Wild Wings sauce with ½ cup chicken stock. Whisk until smooth.

   Time: PT5M

4. Layer Ingredients in Slow Cooker

   Spread the seasoned potatoes evenly on the bottom of the slow cooker. Add the cubed chicken on top, then pour the Parmesan‑garlic sauce mixture over everything, ensuring the sauce reaches the potatoes.

   Time: PT5M

5. Slow Cook

   Cover the slow cooker and set to High for 4 hours (or Low for 6 hours) until the chicken reaches an internal temperature of 165°F and the potatoes are fork‑tender.

   Time: PT4H

6. Serve

   Turn off the slow cooker, let the dish rest for 5 minutes, then serve hot. Garnish with fresh parsley or extra grated Parmesan if desired.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

50g

Carbohydrates

45g

Fat

7.5g

Fiber

3g