CROCKPOT GARLIC PARMESAN HEAVEN

How do you consistently achieve tender, flavorful chicken and perfectly cooked potatoes infused with the rich flavors of garlic and Parmesan, all with minimal effort? Many slow cooker recipes promise this, but the results can often be uneven – dry chicken, mushy potatoes, or a lack of depth in flavor. In this article, we will delve into the science of slow cooking and present a foolproof technique for making Easy Crockpot Garlic Parmesan Chicken and Potatoes that will deliver consistent, delicious results every time.

The Science Behind the Dish

The key to successful slow cooking lies in understanding how heat and moisture interact over an extended period. In this recipe, we’re leveraging the following principles:

• Collagen Breakdown: Tougher cuts of chicken, like thighs, benefit from slow cooking as the low, sustained heat allows collagen to break down into gelatin, resulting in incredibly tender meat.
• Flavor Infusion: The extended cooking time allows the garlic and Parmesan flavors to deeply penetrate both the chicken and potatoes.
• Starch Gelatinization: Potatoes cook through starch gelatinization. Too much moisture and too high a temperature will cause them to become mushy. We need to control these parameters for the best results.
• Moisture Control: Slow cookers trap moisture. This can be both a blessing and a curse. We need to manage the liquid content to prevent a watery sauce and ensure the chicken doesn’t become waterlogged.

The Investigation: My Experiments

To develop the foolproof technique, I conducted a series of experiments focusing on key variables:

1. Chicken Type: I compared bone-in, skin-on chicken thighs, boneless, skinless chicken thighs, and chicken breasts. The goal was to determine which yielded the most tender and flavorful results after several hours of slow cooking.
2. Potato Type and Size: I tested Yukon Gold, Russet, and red potatoes, cut into various sizes (cubes, wedges, whole small potatoes). The objective was to find the potato type and size that held its shape best and absorbed the most flavor without becoming mushy.
3. Liquid Ratio: I experimented with different amounts of chicken broth and heavy cream to find the optimal balance for a creamy, flavorful sauce without being overly watery.
4. Garlic Preparation: I compared using minced garlic, garlic powder, and roasted garlic. I wanted to see which form of garlic imparted the most intense and nuanced flavor.
5. Parmesan Addition Timing: Adding Parmesan too early can result in a clumpy or grainy sauce. I tested adding it at the beginning, halfway through, and at the end of the cooking process.

Results:

• Chicken Type: Bone-in, skin-on chicken thighs consistently produced the most tender and flavorful results. The bone added richness to the sauce, and the skin (though it softens in the slow cooker) contributed to overall flavor and moisture. Boneless, skinless thighs were acceptable, but noticeably drier. Chicken breasts tended to dry out, even with careful monitoring. If using chicken breasts, I recommend halving the cooking time to prevent it from becoming rubbery, like the GARLIC PARMESAN CHICKEN recipe.
• Potato Type and Size: Yukon Gold potatoes, cut into 1-inch cubes, held their shape best and absorbed the most flavor. Russet potatoes became too soft, while red potatoes didn’t absorb the garlic Parmesan flavor as well.
• Liquid Ratio: The ideal ratio was 1/2 cup of chicken broth and 1/4 cup of heavy cream per pound of chicken and potatoes. This created a creamy, flavorful sauce without being overly watery. If you’re watching your calorie intake, you can even try the recipe with CROCK POT POTATO SOUP.
• Garlic Preparation: Freshly minced garlic provided the most intense and authentic garlic flavor. Garlic powder was a decent substitute, but roasted garlic was too subtle and lost its nuances during the long cooking process.
• Parmesan Addition Timing: Adding freshly grated Parmesan during the last 30 minutes of cooking yielded the best results. This allowed the cheese to melt and incorporate into the sauce without becoming clumpy or grainy. This is the same principle as in CREAMY GARLIC PARMESAN CHICKEN PASTA.

The Foolproof Technique

Based on my experiments, here’s the foolproof technique for making Easy Crockpot Garlic Parmesan Chicken and Potatoes:

1. Use bone-in, skin-on chicken thighs for maximum flavor and tenderness.
2. Choose Yukon Gold potatoes, cut into 1-inch cubes, for optimal texture and flavor absorption.
3. Use a precise liquid ratio of 1/2 cup chicken broth and 1/4 cup heavy cream per pound of chicken and potatoes.
4. Use freshly minced garlic for the most intense garlic flavor.
5. Add freshly grated Parmesan during the last 30 minutes of cooking to prevent clumping.

The Final, Perfected Recipe

Key Equipment:

• 6-quart SLOW COOKER
• Measuring cups and spoons
• Cutting board and knife
• Cheese grater

Ingredients:

• 2 lbs bone-in, skin-on chicken thighs
• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese, plus more for garnish
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. In a large bowl, toss the potatoes with olive oil, Italian seasoning, salt, and pepper.
2. Place the seasoned potatoes in the bottom of the slow cooker.
3. Place the chicken thighs on top of the potatoes.
4. In a small bowl, combine the minced garlic and chicken broth. Pour evenly over the chicken and potatoes.
5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
6. During the last 30 minutes of cooking, stir in the heavy cream and Parmesan cheese.
7. Serve immediately, garnished with additional Parmesan cheese and fresh parsley. Consider serving it with a side of CHICKEN STEW.

Crockpot Garlic Parmesan Chicken and Potatoes

This recipe delivers tender, flavorful chicken and perfectly cooked potatoes infused with rich garlic and Parmesan flavors, all with minimal effort thanks to the slow cooker. The key is using bone-in, skin-on chicken thighs and Yukon Gold potatoes for optimal flavor and texture, combined with a precise liquid ratio for a creamy, non-watery sauce.

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Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs bone-in, skin-on chicken thighs
• 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese, plus more for garnish
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped for garnish

Equipment

• 6-quart slow cooker
• Measuring cups
• Measuring spoons
• Cutting board
• Knife
• Cheese grater
• Large bowl
• Small bowl

Method

 

1. In a large bowl, toss the potatoes with olive oil, Italian seasoning, salt, and pepper.
2. Place the seasoned potatoes in the bottom of the slow cooker.
3. Place the chicken thighs on top of the potatoes.
4. In a small bowl, combine the minced garlic and chicken broth. Pour evenly over the chicken and potatoes.
5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
6. During the last 30 minutes of cooking, stir in the heavy cream and Parmesan cheese.
7. Serve immediately, garnished with additional Parmesan cheese and fresh parsley.

Notes

For best results, use freshly grated Parmesan cheese as it melts more smoothly than pre-shredded. To prevent the potatoes from sticking, you can spray the bottom of the slow cooker with cooking spray. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.