Slow-Cooker Garlic Parmesan Chicken & Potatoes (Dump-and-Go)

This recipe solves the common slow-cooker problem of dry poultry by pairing it with hearty potatoes in a “low and slow” environment. The “Gold Standard” technique here is uniform preparation: by cutting the chicken and potatoes into specific sizes, we ensure they reach peak tenderness at the exact same moment. As the potatoes cook, they release natural starches that combine with the parmesan cheese and broth, creating a creamy, savory garlic sauce without the need for heavy cream.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 6 Hours (Low) or 3 Hours (High)
• Total Time: 6 Hours 15 Min
• Yield: 4 Servings
• Calories: 385 kcal per serving

Ingredients:

The Foundation

• 1.5 lbs Chicken Breast or Thighs, cut into 2-inch chunks
• 1 lb Baby Potatoes, halved (or Yukon Gold, diced to 1-inch)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic, minced

The Seasoning

• 1/2 cup Freshly Grated Parmesan Cheese (Divided)
• 1 tsp Italian Seasoning
• 1/2 tsp Onion Powder
• 1/2 tsp Salt & 1/2 tsp Black Pepper
• 1/4 cup Low-Sodium Chicken Broth (Essential for moisture)

The Finishing Touch

• 2 tbsp Fresh Parsley, chopped
• Red Pepper Flakes (Optional, for heat)

Preparation Steps:

1. The Uniform Prep

1. Cut the chicken into uniform 2-inch chunks and halve the baby potatoes.
2. Professional Necessity: This specific size ratio ensures the lean chicken doesn’t overcook and dry out before the dense potatoes reach fork-tender consistency.

2. The Bowl Toss

3. In a large mixing bowl, toss the chicken and potatoes with olive oil, minced garlic, Italian seasoning, onion powder, salt, and pepper.
4. Tossing them in a bowl before placing them in the slow cooker ensures every piece is lacquered in flavor, rather than just seasoning the top layer.

3. The Slow Cook

5. Transfer the mixture to the slow cooker. Pour the chicken broth around the sides (not directly on top, to wash off seasoning).
6. Top with half of the grated parmesan cheese. Cover and cook on Low for 5–6 hours or High for 3 hours.
7. Safety Check: Ensure chicken reaches an internal temperature of 165°F (74°C).

4. The Parmesan Finish

8. Remove the lid and sprinkle the remaining parmesan cheese and fresh parsley over the top.
9. Stir gently to incorporate the cheese into the hot pan juices, creating a velvety garlic-parmesan sauce.

Expert Tips:

• Potato Choice Matters: Do not use Russet potatoes for this recipe; their high starch content causes them to disintegrate during long cooking times. Yukon Gold or Red baby potatoes are the “Gold Standard” because they hold their shape.
• Texture Upgrade: If you miss the “roasted” texture, transfer the finished chicken and potatoes to a baking sheet and broil for 3–5 minutes to crisp up the edges before serving.