The pressure builds and you start counting down minutes until you eat. You can almost taste the garlic and Parmesan sneaking into every bite. Somehow that smell makes the waiting harder but way more exciting.
You catch yourself peeking at the Crockpot every now and then. The kitchen fills with this cozy vibe that only slow-cooked meals bring. It’s kinda like the anticipation makes the dinner feel extra special.
As the float valve pops up and steam cues hit their mark, you get ready for that quick release moment. It’s almost like a countdown after a long wait where all the flavors just kinda crash together and give you a big, warm hug of yum.
Why This Recipe Works Every Single Time
- The chicken stays tender cause it slowly soaks in all those garlicky Parmesan flavors. Check out our tips for tender chicken to make the most of it.
- Red potatoes get perfectly soft but don’t turn into mushy blobs.
- Using both grated and shredded Parmesan gives extra cheesy texture you can’t resist.
- Garlic powder and fresh garlic hit different when mixed like this.
- Italian seasoning adds just enough punch without being overpowering.
- Crockpot does all the work so you hardly lift a finger but get maximum tasty results.
- Olive oil helps everything cook evenly and adds a nice hint of richness.
All the Pieces for This Meal
- 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces. Just use whichever you like or got on hand.
- 1 ½ pounds red potatoes, chopped. They hold up better than other types and get that soft-but-firm vibe.
- ½ cup Parmesan cheese, grated. This melts into the dish for that smooth cheesy goodness.
- ¾ cup Parmesan cheese, shredded. Adds texture and cheesy bites here and there.
- 3 to 4 garlic cloves, minced. Fresh garlic gives you that punchy flavor that nobody can resist.
- 1 tablespoon garlic powder. Yes, it’s double garlic but trust me it works real good.
- 1 tablespoon Italian seasoning. This keeps the dish tasting bright and fresh.
- 1 tablespoon extra-virgin olive oil. Helps everything cook evenly and adds subtle richness.
- 1 teaspoon salt (or more if you like). You wanna bring out all those flavors.
- ½ teaspoon pepper. Just enough to add a little zip.
- ¾ cup low-sodium chicken broth for Instant Pot use. Keeps the chicken juicy and tender while cooking under pressure.
How It All Comes Together Step by Step
First, dump the chopped red potatoes and chicken pieces right into that Crockpot. No need for fancy layering, just get it in there.
Next, sprinkle over the garlic powder, Italian seasoning, salt, and pepper. You wanna catch every piece with some seasoning love.
Then add the minced garlic, grated Parmesan cheese, shredded Parmesan cheese, and drizzle the olive oil over everything. This creates a tasty blanket over the chicken and potatoes.
Give everything a good stir until chicken and potatoes are evenly coated. Make sure each bit gets some cheese and garlic action.
Put the lid on and set your Crockpot to cook on low for 6 to 8 hours or if you’re short on time, crank it on high for 3 to 4 hours. You’re lookin’ for tender chicken and soft potatoes.
When it’s finished, you can do a quick release if using Instant Pot or just slow release on a normal crockpot. Watch for that float valve to drop and steam cues to quiet down before opening.
Before you serve, give everything a gentle stir so all that cheesy garlic goodness gets mixed in nice. If you want, sprinkle some extra Parmesan or fresh herbs on top for that pretty touch.
Valve Hacks You Need to Know
- Use quick release to stop cooking fast when you see float valve pop up, keeps chicken juicy.
- Slow release helps potatoes finish cooking without turning mushy if you got time to wait.
- Make sure your sealing ring is properly in place so no steam sneaks out during cooking.
- Keep an ear out for steam cues – that hissing starts when pressure’s building up real good.
- Don’t force the float valve down after cooking. Let it drop naturally or use slow release so the juices stay inside.
What It Tastes Like Fresh From the Pot
When you get that first forkful, you notice the chicken is juicy and melts in your mouth like it’s been kissed by all the flavors. Garlic and Parmesan wrap every bite in this savory hug that just feels like home.
The potatoes come out soft and kinda buttery, holding their shape nicely so you don’t get mushy mess on your plate. They soak up the garlicky oil and cheesy bits real good.
Altogether this dish gets this warm cozy vibe that fills your belly and soul. You sense the herbs and seasoning with every taste but nothing’s too strong. It’s balanced and downright comforting.
Smart Storage That Actually Works
If you got leftovers (which you probably will), put them in an airtight container in the fridge for up to 4 days. Makes for super easy meals later.
You can freeze it too in freezer-safe containers. Just thaw overnight in the fridge before reheating. It warms back up great with little loss of texture.
When reheating, low and slow is best. Use your microwave on low power or heat it gently on the stove with a splash of broth or water to keep moisture in.
For best results, avoid reheating multiple times cause it messes with the chicken texture. Just grab what you need and save the rest for later.
The FAQ Section You Actually Need
- Can I use chicken thighs instead of breasts? Heck yes, chicken thighs work great cause they stay juicier during crockpot cooking.
- Do I have to peel the red potatoes? Nope, just wash and chop ‘em. Leaving the skin on adds texture and nutrition.
- What if I only have frozen chicken? You can use frozen chicken but it’ll add cooking time. Better to thaw first if you can.
- Can I double this recipe? Sure thing, just make sure not to overfill your crockpot or Instant Pot. Cook in batches if needed.
- Got a vegetarian pressure cooker version? For veggies, swap chicken for mushrooms or tofu and skip the chicken broth. Timing will be shorter.
- What’s best way to clean my sealing ring? Take it out and wash with mild soap, rinse well. Avoid strong scents cause the ring soaks it up and can transfer flavors next time.
Crockpot Garlic Parmesan Chicken And Potatoes + VIDEO
Equipment
- 1 Slow Cooker
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs cut into 1-inch pieces
- 1 ½ pounds red potatoes chopped
- ½ cup Parmesan cheese grated
- ¾ cup Parmesan cheese shredded
- 3 to 4 cloves garlic minced
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt or more to taste
- ½ teaspoon pepper
- ¾ cup low-sodium chicken broth for Instant Pot use
Instructions
Instructions
- Dump the chopped red potatoes and chicken pieces into the Crockpot. No fancy layering needed.
- Sprinkle over garlic powder, Italian seasoning, salt, and pepper. Evenly season all pieces.
- Add minced garlic, grated Parmesan, shredded Parmesan, and drizzle olive oil over ingredients.
- Stir thoroughly so everything is evenly coated in seasoning, garlic, and cheese.
- Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until chicken is tender and potatoes are soft.
- Stir again before serving to mix melted Parmesan into everything. Garnish with extra cheese or herbs if desired.
