The pot lid rattles and you know dinner is almost ready.
That gentle clatter, it gets you every time, right? You sense the aroma of garlic and parmesan sneaking through the kitchen air. Even before you lift the lid, you kinda know those tender chicken breasts and seasoned potatoes have been soaking up all that flavor for hours.
You spot the thin steam escaping from the sealing ring as the pressure cooker finished its job. The valve hiss signals the perfect moment to slow release and rescue your meal from the hot vault. That tender pull of the chicken makes you wanna dive right in.
The Truth About Fast Tender Results
- Pressure build traps all that flavor inside so your chicken comes out juicy every single time, just like in dishes from our Pressure Cooker Main Dish Recipes.
- Sealing ring holds in steam tight, so the potatoes cook evenly and soak in the seasonings, much like we see in Easy Pressure Cooker Vegetable Stews.
- The valve hiss is your cue the process is ending and the taste buds are almost rewarded.
- Slow release helps keep chicken moist and avoids that tough rubbery bite.
- Crockpot cooking means you set it and forget it, then come back to a warm delight. For other slow cooker ideas, check out our Healthy Slow Cooker Chicken Recipes.
- The shredded mozzarella on top melts perfectly in the last few minutes for a cheesy finale.
- You save a whole lot of fuss, but still get that home-cooked tender pull you crave.
Your Simple Ingredient Checklist
- 1 lb chicken breasts ready to soak in all those seasonings.
- 5 medium sized potatoes, cut into bite-sized pieces.
- 2 tablespoon olive oil to make potatoes all golden and tasty.
- Salt and pepper to use on both potatoes and chicken for that basic good flavor.
- Garlic powder and paprika seasoning the potatoes with a little smoky zip.
- 1 teaspoon each of paprika, onion powder, and Italian seasoning to layer on the chicken.
- 2 tablespoon minced garlic because garlic and parmesan gotta hang out together.
- Buffalo Wild Wings Garlic Parmesan Sauce to coat chicken, and 1 cup shredded mozzarella to melt on top.
How It All Comes Together Step by Step
- Cut potatoes into bite-sized pieces and lay them down in the bottom of your crockpot. You gotta get that base layer right.
- Drizzle olive oil all over the taters, then sprinkle salt, pepper, garlic powder, and paprika. Toss to coat everything evenly so no spud feels left out.
- Place chicken breasts gently on top of potatoes. Now the layering begins.
- Season the chicken with salt, pepper, paprika, onion powder, and Italian seasoning. Get those flavors locking in real good.
- Sprinkle minced garlic over the chicken. Pour Buffalo Wild Wings Garlic Parmesan Sauce on so it 27s nice and evenly coated.
- Cover everything and cook on low for 6 to 7 hours or hit high for 3 to 4 hours. You want that chicken cooked through with potatoes tender to the bite.
- About 15 minutes before dinner time, sprinkle shredded mozzarella over top. Close lid again until cheese melts all gooey and warm.
- Serve it up warm, breathe in that garlicky parmesan goodness, and enjoy every bite.
Easy Tweaks That Make Life Simple
- You wanna toss in some chopped kielbasa or your fav sausage for a meatier feel.
- If you 27re short on time, slicing potatoes thinner helps speed up getting tender.
- Swapping Buffalo Wild Wings sauce with any garlic parmesan sauce you like works great.
- Using a slow cooker instead of pressure cooker? Just crank time up and expect a loooonger slow release.
That First Bite Moment
You lift your fork with the chicken that 27s so tender it almost falls apart right away. That garlic parmesan sauce sticks to it like a warm hug. You sense the flavors pop just right 2D creamy, garlicky, and tender to the pull.
The potatoes underneath got all soft and yummy, soaking up the olive oil, paprika, and garlic powder. Each bite feels like slow Sunday vibes, even on a hectic weekday.
The gooey mozzarella on top melts into every crevice and adds just the right cheesy touch to your meal. You recline back knowing you nailed this dinner without crazy effort.
Your Leftover Strategy Guide
- Store leftovers in the fridge within two hours in airtight containers for safe keeping. Keeps flavors fresh and strong for 3 to 4 days.
- Want to freeze some? Portion meals into freezer-safe bags and try to squeeze air out before sealing. Defrost overnight in the fridge for best texture.
- Reheat slow in microwave or on stove with just a splash of water or broth helps keep chicken juicy and potatoes perfect.
Common Questions and Real Answers
- Can I use chicken thighs instead of breasts? Yeah totally. Chicken thighs stay juicy and usually need same cook times, just check tenderness when pressure 27s done.
- What if I don 27t have Buffalo Wild Wings Garlic Parmesan Sauce? No worries. Substitute your favorite garlic parmesan sauce or whip up a quick combo with cream, parmesan, garlic powder, and mayo.
- How do I know when potatoes are done? They 27re tender with a fork poke, breaking apart just slightly but not mushy. Pressure cooker does great here so you get perfect pull.
- Can I add other veggies? Sure can. Carrots or green beans gotta be cut smaller or added later so they don 27t get mushy.
- Is slow release important? Yeah, it helps chicken stay tender and stops it from getting rubbery.
- What if cheese doesn 27t melt enough? Just keep lid on few minutes longer or sprinkle a little water and reheat with lid closed to melt better.
Crockpot Garlic Parmesan Chicken and Potatoes
This easy crockpot garlic parmesan chicken and potatoes is a comforting, flavorful meal featuring juicy chicken breasts, tender potatoes, and a cheesy garlic parmesan finish everyone will love.
Equipment
- 1 Crockpot
Ingredients
Main ingredients
- 1 lb chicken breasts
- 5 medium sized potatoes cut into bite-sized pieces
- 2 tablespoon olive oil
- Salt to taste
- Pepper to taste
- Garlic powder for potatoes
- Paprika for potatoes
- 1 teaspoon paprika for chicken
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoon minced garlic
- Buffalo Wild Wings Garlic Parmesan Sauce enough to coat chicken
- 1 cup shredded mozzarella cheese
Instructions
Instructions
- Cut potatoes into bite-sized pieces and lay them down in the bottom of your crockpot.
- Drizzle olive oil over the potatoes, sprinkle salt, pepper, garlic powder, and paprika. Toss well to coat.
- Place chicken breasts on top of the seasoned potatoes.
- Season chicken with salt, pepper, paprika, onion powder, and Italian seasoning.
- Sprinkle minced garlic over chicken and pour garlic parmesan sauce to coat.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- 15 minutes before serving, top with shredded mozzarella cheese and close lid to melt.
- Serve warm and enjoy the cheesy garlic-parmesan flavor.
Notes
Top with ranch for an extra flavor boost. Store leftovers in airtight containers in the fridge up to 4 days or freeze individually for quick reheats.
