Can I use frozen chicken?

Yes! You can absolutely use frozen chicken. Just add 1–2 hours to your cook time on LOW (so aim for 7–8 hours total). The crockpot handles frozen chicken beautifully—just make sure it reaches 165°F internally before serving.

What can I substitute for the Buffalo Wild Wings sauce?

Any garlic parmesan sauce works—Kroger brand, Sweet Baby Ray's, or any store brand you can find. You can also make your own homemade version (see ingredients for the ratio). Some people have even used Italian dressing mixed with Parmesan. Get creative with what you have.

Mine came out soupy. What went wrong?

This is usually because too much sauce was added or your slow cooker runs a bit cool and needed extra time to reduce the liquid. Next time, use less sauce (remember: you can always add more, but you can't take it out). Also, make sure your potatoes are cut to similar sizes so they cook evenly and release the same amount of liquid.

Can I cook this on HIGH instead of LOW?

Yes! Cook on HIGH for 3–4 hours instead of 6 hours on LOW. Check for doneness around the 3-hour mark. Your chicken should hit 165°F and potatoes should be fork-tender. Every slow cooker is different, so adjust based on yours.

Can I add other vegetables?

Absolutely. Green beans, carrots, mushrooms, spinach—all work. Add hearty vegetables (carrots, green beans) at the beginning. Add delicate ones (spinach, fresh herbs) in the last 30 minutes so they don't get overcooked.

Can I make this Instant Pot version?

Yes! Use the manual/pressure cook setting on HIGH for 8 minutes (for fresh chicken) or 12 minutes (for frozen). Quick release the pressure, then stir in your cheese and let it sit on "keep warm" for 10 minutes for the cheese to melt.

Is this keto-friendly?

Not really—potatoes are high in carbs. But if you're doing lower-carb, swap the potatoes for cauliflower florets or zucchini. The sauce itself is naturally low-carb, so it's the starch that adds up.

Crockpot Garlic Parmesan Chicken and Potatoes: Easy Weeknight Comfort Food Ready in 6 Hours

Description

Tender, juicy garlic parmesan chicken and golden potatoes slow cooked in a creamy, buttery sauce—so easy, freezer-friendly, and guaranteed to please even picky eaters. No need to sauté: just chop everything, mix, and let your crockpot do all the work. This is the weeknight dinner you’ll return to again and again.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breast (cut into random, chunky pieces—not perfect cubes)

5 medium Yukon gold or russet potatoes (cut into irregular 1-inch pieces, skins on)

2 tablespoons olive oil

2 tablespoons fresh minced garlic

1 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon Italian seasoning

1 cup shredded mozzarella cheese

½ cup chicken broth

¾ cup fresh grated Parmesan cheese

3 oz cream cheese, softened

4 tbsp unsalted butter

Pinch of red pepper flakes (optional)

Fresh chopped parsley or thyme (for garnish)

Instructions

Add potatoes to the slow cooker. Drizzle with olive oil and sprinkle with salt, pepper, garlic, paprika, onion powder, and Italian seasoning. Toss gently to coat.
Add the irregularly chopped chicken pieces on top of the potatoes.
In a small bowl, mix melted butter, fresh garlic, cream cheese, Parmesan, and chicken broth. Pour this mixture over the chicken and potatoes.
Cover and cook on LOW for 6 hours or on HIGH for 3–4 hours, until chicken is cooked through (165°F) and potatoes are fork-tender.
Uncover, sprinkle with mozzarella cheese, and cover again for 10–15 minutes or until melted and creamy.
Stir everything together gently to coat in sauce. Taste and adjust seasoning.
Serve hot, garnished with fresh parsley or thyme if desired.

Notes

Chicken bites should be rough/randomly cut—not in perfect cubes—for true home-cooked feel and juicy texture.

Yukon gold potatoes stay creamy; russets will get softer. Both work!

For a lighter sauce, substitute half-and-half for cream cheese.

Freezes well: prep ingredients in a freezer bag, thaw overnight, dump in crockpot, and cook as usual.

Don’t use low-fat cheese or cream for best results—the sauce won’t be as silky.

For extra browning, quickly sear chicken pieces in a skillet before adding to slow cooker (optional).

To make dairy-free, use olive oil and a dairy-free cheese alternative.

Nutrition

Serving Size: 1.5 cups (approx. 350g)
Calories: 420
Sugar: 1g
Sodium: 580mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 9g
Carbohydrates: 28g
Fiber: 2.5g
Protein: 28g
Cholesterol: 95mg

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