Can I use milk instead of heavy cream?

You can use half-and-half, but regular milk will result in a much thinner sauce that may not coat the ingredients well. Heavy cream is really worth it for the right texture.

Why did my sauce separate?

This usually happens if the heat is too high or if the cream is cooked too long. Stick to the LOW setting and don't exceed 7 hours to prevent separation.

Can I add other vegetables?

Yes, but add quick-cooking vegetables like spinach or peas during the last 30 minutes. Harder vegetables like carrots should be added at the beginning with the potatoes.

Amazing Garlic Parmesan Crockpot Chicken and Potatoes

GARLIC PARMESAN CROCKPOT CHICKEN AND POTATOES

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Tender, juicy chicken and golden potatoes in a rich garlic-Parmesan cream sauce. Hassle-free dinner perfect for busy weeknights with set-it-and-forget-it convenience.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cook
Cuisine: American-Italian

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
1.5 lbs Yukon gold or red potatoes, cut into 1-inch pieces
1 cup heavy cream
1 cup freshly grated Parmesan cheese
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and black pepper, to taste
2 tablespoons olive oil, optional for browning
2 tablespoons chopped fresh parsley, for garnish

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Instructions

Cut chicken into bite-sized chunks (1 to 1.5 inches) and slice potatoes into 1-inch pieces. Mince garlic and grate Parmesan cheese.
For added depth of flavor, heat skillet over medium-high heat with olive oil. Sear chicken chunks 2-3 minutes per side until golden brown. This step is optional.
Transfer chicken and potatoes to slow cooker in even layer.
In medium bowl, combine heavy cream, grated Parmesan, minced garlic, Italian seasoning, paprika, salt, and black pepper. Whisk until well mixed and Parmesan is distributed throughout.
Pour creamy mixture over chicken and potatoes. Spread evenly with spoon, ensuring everything is well coated.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3.5 to 4 hours. Check that chicken reaches 165°F internally before serving.
Gently stir to combine. The cream will have thickened into luscious sauce. Adjust seasoning, garnish with fresh parsley, and serve immediately.

Notes

Use freshly grated Parmesan for best melting and flavor. Pre-shredded contains anti-caking agents.
Chicken thighs stay more tender than breasts during long cooking.
If sauce is too thin, let sit uncovered 10 minutes. If too thick, add splash of milk.
Don’t exceed 7 hours on LOW to prevent cream sauce separation.
Can use half-and-half but sauce will be thinner than with heavy cream.

Nutrition

Serving Size: 1 serving
Calories: 600 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 35 g
Saturated Fat: 18 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 165 mg

Find it online: https://www.benefitiany.com/garlic-parmesan-crockpot-chicken-and-potatoes/