garlic parmesan chicken crock pot
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Parmesan
Parmesan (Italian: Parmigiano Reggiano; Italian pronunciation: [parmiˈdʒaːno redˈdʒaːno]), also known as Parmigiano-Reggiano, is an Italian hard, granular cheese produced from cow’s milk and aged at least 12 months.
It is named after the producing areas, the provinces of Reggio Emilia, Parma, the part of Bologna west of the Reno, and Modena (all in Emilia-Romagna); and the part of Mantua (Lombardy) on the right/south bank of the Po. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia.
Both “Parmigiano Reggiano” and “Parmesan” are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law.[1] Outside the EU, the name “Parmesan” can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano Reggiano.
It has been called the “King of Cheeses”.[2]
Slow-Cooker Garlic-Parmesan Chicken
Ingredients
3 tbsp.extra-virgin olive oil, divided
2 lb.bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 lb.baby red potatoes, quartered
2 tbsp.butter, softened
5cloves garlic, chopped
2 tbsp.fresh thyme
Freshly chopped parsley
2 tbsp.freshly grated Parmesan, plus more for serving
Directions
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken, season with salt and pepper, and sear until golden, 3 minutes per side.
- Meanwhile, in a large slow cooker, toss potatoes with remaining 2 tablespoons oil, butter, garlic, thyme, parsley, and Parmesan and season generously with salt and pepper. Add chicken and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
- Garnish with Parmesan before serving.
Nutrition (per serving): 699 calories, 49 g protein, 22 g carbohydrates, 2 g fiber, 0 g sugar, 44 g fat, 13 g saturated fat, 680 mg sodium
CROCK POT GARLIC PARMESAN CHICKEN
Ingredients
- 3 lbs frozen chicken breasts
- 1 cup chicken broth
- 2 teaspoon Italian seasoning divided use
- 2 sticks (1 cup) salted butter softened
- 1 cup mayonnaise
- 1 cup shredded Parmesan cheese
- 2 tablespoon minced garlic
- salt and pepper to taste
Instructions
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In a 4 quart (or larger) crock pot, place frozen chicken breasts into the bottom. Pour one cup of chicken broth over top.
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Season with 1 teaspoon of Italian seasoning and a dash of salt and pepper.
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Cover and cook on high for 3 hours (or low for at least 6 hours).
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Drain excess broth and fat from cooked chicken. In a bowl, combine softened butter, mayonnaise, Parmesan cheese, minced garlic, 1 tsp. Italian seasoning and a dash of salt and pepper. Stir to combine.
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Scoop this mixture on top of cooked chicken.
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Cover and cook on high for an additional 30 minutes until sauce is creamy and cheese is melted.
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Serve over egg noodles or rice.
Nutrition
SLOW COOKER GARLIC PARMESAN CHICKEN & POTATOES + VIDEO
INGREDIENTS FOR GARLIC PARMESAN CHICKEN & POTATOES
- Chicken
- Potatoes
- Grated Parmesan cheese
- Shredded Parmesan cheese
- Fresh Garlic
- Garlic Powder
- Italian Seasoning
- Extra-Virgin Olive Oil
- Salt & Pepper
- Chicken broth (for Instant Pot only)
WHAT CUT OF CHICKEN TO USE
I like to use boneless, skinless chicken breasts for this recipe. Having said that, like most of my chicken recipes, you can actually use your preferred cut of chicken whether it be boneless or bone-in, breasts, thighs, legs, or a combination legs & thighs. I know this because I made this recipe using all of those cuts as well.
If you use dark meat, add an additional hour or so to the cook time because dark meat takes longer to cook than white meat. If you choose to use skin-on chicken, you may want to brown the chicken in a skillet before adding it to the slow cooker. This is an optional step of course, you can throw it in there raw. If you’re looking for crispy skin, after the chicken is done cooking, you can remove it from the slow cooker or Instant Pot and place it under your oven’s broiler for a few minutes. Again, also optional.
INSTRUCTIONS
Slow Cooker
- Add all ingredients EXCEPT the shredded Parmesan cheese to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Top with shredded Parmesan cheese.
- If you turn off the slow cooker and let it sit with the lid on, the cheese will melt in a few minutes.
Instant Pot
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- Pour broth into the pressure cooker. In a large bowl add all the ingredients EXCEPT the shredded Parmesan cheese. Pour the food mixture on top of the broth.
- Close lid and seal valve. Set high pressure and cook for 10 minutes (make sure internal temperature for the chicken is 165° Fahrenheit). When done, quick release pressure.
- Top with shredded Parmesan cheese.
- If you turn off the Instant Pot and let it sit with the lid on, the cheese will melt in a few minutes.
WHAT TYPE OF POTATOES TO USE
Waxy potatoes always work best for slow cooking because they hold their shape better than other forms of potatoes. Again, like most of my recipes, I encourage you to use the ingredients you have & like. Meaning, you can use your preferred potato whether it be a waxy potato like red or yellow, russet potato, sweet potato, etc. If you use non-waxy potatoes like russet or sweet potatoes, I suggest you cut them into larger chunks than you usually would. This will help them hold their shape during the cooking process and not turn mushy on you.
WHAT TYPE OF PARMESAN CHEESE TO USE
I used a combination of grated and shredded Parmesan. How much Parmesan to use is debatable in my household. This too went through many trials and I finally settled on 1/2 cup of grated Parmesan mixed in and the shredded Parmesan added the last few minutes of cook time. Don’t have shredded Parmesan? Use all grated. If you have shaved Parmesan, use that. You have some leeway here to make this recipe work for you.
WHAT TYPE OF GARLIC TO USE
Minced garlic is in almost every single recipe that I post. I go through garlic probably more than any other ingredient. Since I used full tbsp of garlic powder, I used a little less raw garlic than I normally would. If you like your food really garlicky, add an additional clove or two of minced garlic to the recipe.
SERVING & STORING GARLIC PARMESAN CHICKEN & POTATOES
When it comes to serving this easy slow cooker chicken recipe, the sky is the limit! I usually keep it simple with a side salad or some sort of green vegetables. Leftovers should be stored in an air-tight container in the refrigerator for up to 4 days.
Crock Pot Garlic Parmesan Chicken Recipe! {Secret Ingredient}
Ingredients
- 3 lbs. Boneless Skinless Chicken Breasts thawed
- 3/4 cup of Butter softened
- 1 cup real Mayonnaise
- 12 Garlic Cloves finely minced
- 1 cup shredded Parmesan Cheese
- ½ tsp Oregano
- ½ tsp Basil
- 1 tsp fresh squeezed Lemon Juice {optional}
- 1/8 tsp. Salt {optional}
Instructions
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Add Chicken to Crock Pot
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Cook on HIGH for 3 hours or LOW for 6 hours {covered}
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After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.
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In small mixing bowl, combine Butter, Mayo, Parmesan, Garlic, Oregano, Basil & Salt and stir well.
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Pour mixture over chicken.
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Cover, and cook on HIGH for 30 minutes more, or until done. ENJOY!!
Slow Cooker Garlic Parmesan Chicken Stew + Video
Ingredients
- 1 lb Little Potatoes (quartered)
- 3 boneless skinless chicken breasts cut into 1″ pieces
- 1 rib celery chopped
- ½ medium onion finely chopped
- 3 large carrots thinly sliced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ¼ teaspoon black pepper
- 2 cups chicken or vegetable broth
- ⅔ cup heavy cream
- 2 tablespoons corn starch
- ⅓ cup shredded Parmesan cheese
Instructions
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Add potatoes, chicken, celery, onion, carrots, garlic, salt, parsley, thyme, pepper, and broth to a 4-6 quart slow cooker.
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Cover and cook on low for 4 hours or until chicken is cooked through and potatoes are tender (this could take up to 6 hours depending on the temperature of your slow cooker — cutting them smaller will speed up cooking time).
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Set slow cooker to high. Stir together cream and corn starch and stir into slow cooker, along with Parmesan cheese. Cover and cook another 30-60 minutes or until thickened slightly.
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Serve immediately with crusty bread for dipping (the best way!).
IS IT OK TO PUT RAW CHICKEN IN THE SLOW COOKER
Yes, raw chicken is what a slow cooker is intended for. Now if you asked if you can put frozen chicken in the slow cooker I would tell you no. A slow cooker cooks…slow. When you start from frozen, the meat doesn’t come up to a safe temperature quick enough, leaving room for bacteria to fester. That said, plenty of people will tell it is fine, but I personally only cook from raw.
Recipe Tips
- I use a 6-quart slow cooker for this recipe.
- For extra seasoning add a teaspoon of dried Italian seasoning or dried basil.
- The mushrooms can be left out if you don’t like them.
- Chicken thighs can be used instead of chicken breasts but keep in mind they take a little longer to cook.
- If you want this dish spicy, double the amount of crushed red pepper flakes.
- I like to cook chicken breasts on LOW in the slow cooker. Too often they turn out dry and overcooked if they are cooked on the HIGH setting. The chicken should only need about 4 hours of cooking time total.
- If your chicken breasts are very large, you might want to cut them in half before putting them in the slow cooker.
CAN YOU FREEZE IT
You can freeze cooked chicken and potatoes. If they are properly stored in an airtight freezer container, they will keep for up to 3 months. That said, I find frozen potatoes often have a texture change after being frozen and thawed so they’re not my favorite.
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