Garlic Parm Slow Cooker (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds spuds, chopped into chunky 1 ½- to 2-inch pieces
02 -
2 tablespoons extra virgin olive oil
03 -
1 teaspoon sea salt
04 -
3/4 teaspoon freshly cracked black pepper
05 -
1/2 teaspoon sweet paprika
06 -
2 pounds chicken breasts without skin or bones, cut into 1 ½-inch cubes
07 -
1 cup ready-made Parmesan garlic dressing, like Buffalo Wild Wings brand
08 -
1/2 cup chicken broth or plain water
09 -
2 cups melty mozzarella, shredded
→ Optional Garnish
10 -
1/4 cup Parmesan cheese, finely grated
11 -
1 tablespoon fresh parsley leaves, roughly chopped, add as much as you want
# Instructions:
01 -
Toss the potato chunks with olive oil, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and paprika in your slow cooker base. Mix everything thoroughly for even coating.
02 -
Place your diced chicken over the potato mix. Sprinkle what's left of your salt and pepper on the chicken pieces.
03 -
Combine your Parmesan garlic sauce with water in a bowl and stir until smooth. Drizzle this mixture all over your chicken and potatoes.
04 -
Cook on High for about 4 hours or switch to Low for around 6 hours. You'll know it's done when chicken isn't pink and potatoes feel soft when poked.
05 -
When you've got about 20 minutes left, scatter mozzarella and Parmesan (if using) on top. Put the lid back on and let it cook until all the cheese gets melty.
06 -
Throw some fresh parsley on top before you dig in.
# Notes:
01 -
Store-bought Parmesan garlic sauce makes cooking faster and gives you the same great taste every time.
02 -
Swap water for chicken broth if you want more flavor in your dish.