Crockpot Garlic Parmesan Chicken and Potatoes
This hearty, flavor-packed dish features tender, succulent chicken cubes paired with crispy, golden air-fried potatoes. Coated in a savory garlic parmesan sauce and finished with a layer of gooey, melted mozzarella, this meal is a reliable and crowd-pleasing option for busy weeknights. The separation of cooking methods ensures perfectly crisp potatoes and juicy, flavorful poultry in every bite.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Air Fry and Stovetop
- Cuisine: American
- Diet: High Protein
Ingredients
2 chicken breasts, cut into uniform cubes
4-5 small Yukon Gold potatoes, cubed
2 tbsp unsalted butter
2 tbsp fresh minced garlic
0.5 cup Garlic Parmesan sauce
1 cup mozzarella cheese, freshly shredded
Salt, pepper, paprika, and onion powder to taste
Olive oil for tossing potatoes
Instructions
Wash, peel, and cube the potatoes into uniform pieces.
Toss potatoes with olive oil, salt, pepper, garlic powder, and paprika.
Preheat air fryer to 400°F and cook potatoes for 20 minutes, shaking the basket halfway through.
While potatoes cook, cube the chicken breasts into bite-sized pieces.
Season the chicken with salt, pepper, and onion powder.
Sauté the chicken in butter and minced garlic in a pan until golden and cooked through.
Stir in the Garlic Parmesan sauce until the chicken is fully coated.
Combine the cooked potatoes and chicken in an oven-safe dish or skillet.
Top with freshly shredded mozzarella cheese.
Broil or bake briefly until the cheese is melted and bubbly.
Notes
Using fresh garlic is recommended for the best flavor depth. For the crispiest potatoes, ensure they are dried thoroughly before tossing with oil. You can substitute the pre-made sauce with a homemade blend of parmesan, garlic, cream, and butter if preferred.