Creamy Garlic Parmesan Crockpot Chicken and Potatoes

1. Prepare the Ingredients

1. Cut the chicken into evenly sized 1‑inch chunks to ensure uniform cooking. Do the same with the potatoes, keeping the pieces similar so they soften at the same rate. Mince the garlic finely for even distribution throughout the sauce, and grate the Parmesan cheese using a fine grater to help it melt smoothly.
2. (Optional step) For deeper flavor and lightly caramelized edges, heat olive oil in a skillet over medium‑high heat. Add the chicken pieces and sear for 2–3 minutes per side until lightly browned. This step adds richness but is not required for the recipe to work well.

2. Load the Crockpot

1. Transfer the chicken (whether raw or seared) and the chopped potatoes into the bottom of the crockpot, spreading them out so they cook evenly underneath the sauce.

3. Make the Creamy Sauce

1. In a medium mixing bowl, whisk together the heavy cream, grated Parmesan, minced garlic, Italian seasoning, paprika, salt, and black pepper. Stir until the mixture becomes smooth and the flavors are fully combined. The sauce will thicken as it cooks and absorbs into the potatoes.
2. Pour this creamy mixture directly over the chicken and potatoes, coating them as evenly as possible. Use a spoon to gently nudge the sauce around if needed, helping it settle into all the spaces.

4. Slow Cook

1. Cover the crockpot with its lid and cook on low for 6–7 hours or on high for 3.5–4 hours. The dish is ready when the chicken is tender enough to break apart easily with a fork and the potatoes are soft throughout. During the final cooking stages, the creamy sauce will appear thicker and more homogenous.

5. Stir and Serve