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Creamy Crockpot Garlic Parmesan Chicken And Potatoes For Meal Prep In A

Creamy Crockpot Garlic Parmesan Chicken and Potatoes for Meal Prep

Creamy Crockpot Garlic Parmesan Chicken and Potatoes for Meal Prep combines browned chicken chunks and tender potatoes with a glossy garlic-Parmesan sauce finished in the slow cooker.
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Prep Time 20 minutes
Cook Time 3 hours 40 minutes
Total Time 4 hours
Servings: 4
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Potatoes
  • 1 pound boneless, skinless chicken breast chunks 1 1/2-inch, browned first
  • 1 1/4 pounds Yukon Gold potatoes 1-inch chunks
  • 1 tablespoon olive oil for browning
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 teaspoon Italian seasoning
Garlic Parmesan Sauce
  • 3/4 cup chicken broth low-sodium
  • 6 cloves garlic minced
  • 2 teaspoons unsalted butter melted
  • 1/3 cup half-and-half room temperature
  • 1/3 cup Parmesan cheese finely grated
  • 1 tablespoon cornstarch for slurry
  • 2 tablespoons fresh parsley chopped, optional garnish

Equipment

  • 5- To 6-Quart Slow Cooker
  • large skillet
  • Cutting board
  • Chef'S Knife
  • Small Bowl
  • whisk

Method
 

Prepare and Cook
  1. Cut the chicken into 1 1/2-inch chunks and the potatoes into 1-inch chunks.
  2. Season the chicken with half the salt, half the pepper, and the Italian seasoning. Season the potatoes with the remaining salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat. Brown the chicken in a single layer for 2 to 3 minutes per side, leaving the centers undercooked.
  4. Place the potatoes in the slow cooker. Add the browned chicken, garlic, chicken broth, and melted butter.
  5. Cover and cook on LOW for 3 to 3 1/4 hours, checking when the potatoes are fork-tender and the thickest chicken piece reaches 165°F.
Finish the Sauce
  1. Whisk the half-and-half and cornstarch in a small bowl until smooth.
  2. Pour the slurry into the slow cooker, cover, and cook on HIGH for 10 to 15 minutes, until the sauce looks glossy and lightly thickened.
  3. Turn off the slow cooker and stir in the Parmesan cheese and parsley.
  4. Cover and rest for 5 minutes before serving so the sauce clings to the chicken and potatoes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of chicken broth; freezing is not recommended because the dairy sauce may split and the potatoes can become mealy.