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Close-up view of steam-cooked chicken chunks and whole yellow potatoes in a velvety garlic parmesan sauce. (Crockpot Garlic Parmesan Chicken and Potatoes)

Crockpot Garlic Parmesan Chicken and Potatoes with Velvety Cream Sauce

A rich and comforting Crockpot Garlic Parmesan Chicken and Potatoes recipe featuring tender chicken chunks and baby potatoes in a velvety cream sauce, garnished with fresh parsley and cracked black pepper.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Recipe Components
  • 1.5 lbs Chicken Breast Cut into 2-inch chunks (680g)
  • 1 lb Yellow Baby Potatoes Whole and unpeeled (450g)
  • 1/2 cup Chicken Broth Low-sodium (120ml)
  • 4 cloves Garlic Minced (20g)
  • 1 tsp Dried Oregano
  • 1 cup Heavy Cream Room temperature (240ml)
  • 1/2 cup Parmesan Cheese Finely grated (45g)
  • 1/4 cup Fresh Parsley Chopped for garnish
  • 1 tsp Coarse Black Pepper Divided

Equipment

  • 1 6-quart slow cooker Preferably with a dark ceramic insert for heat retention.
  • 1 Chef's knife For dicing chicken and mincing garlic.

Instructions
 

Prep and Base Cook
  1. Place whole yellow potatoes and chicken breast chunks into the slow cooker. Pour in chicken broth mixed with minced garlic, dried oregano, salt, and half the pepper.
  2. Cover and cook on LOW for 4-5 hours until the chicken is tender and potatoes have wrinkled, softened skins.
The Creamy Finish
  1. Whisk heavy cream and parmesan together, then stir into the slow cooker. Cook for another 30 minutes on LOW to thicken the sauce.
  2. Top with fresh chopped parsley and the remaining coarse black pepper before serving directly from the ceramic pot.

Notes

Ensure chicken chunks are uniform for even cooking.
Use high-fat heavy cream to prevent the sauce from curdling during the final simmer.
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