Slow Cooker Parmesan Garlic Chicken and Potatoes Recipe

Can someone please advise on a substitute for the garlic Parmesan sauce? I'm eager to try making this recipe but need guidance on the garlic and Parmesan quantities. Any help would be appreciated.

Great taste. Despite following the initial recipe instructions and cooking time, the potatoes were not fully cooked. I decided to include extra chicken stock for a more flavorful sauce, along with some sliced red onions. Additionally, I mixed in 1 tablespoon of cornstarch and 1/4 cup of hot water to thicken the sauce in the crockpot. Finished it off with some chopped scallions, giving it a garlic chicken pizza-like flavor. I will definitely prepare the chicken dish again (without the potatoes) and serve it over fettuccine, as per our taste preferences 😊.

I used 2 lbs of boneless thighs and 1.75 lbs of Yukon gold potatoes to make this delicious dish. I also added a medium onion, chopped small and wilted in the microwave until tender. I layered the potatoes and onions on the bottom, placed the thighs on top, and surprisingly didn't need to add any extra liquid. I then used a 15 oz. jar of Bertoli garlic Alfredo sauce, poured it over the meat, and cooked everything on high for 4 hours. Finally, I stirred in some cheese as recommended. The result was fantastic!

This crockpot chicken dish turned out to be one of my favorites. I decided to prepare my own garlic parmesan sauce to have better control over the salt content. I also included some baby carrots and omitted salt from the potato mixture since the parmesan cheese already provided enough seasoning. To ensure there was sufficient liquid for the potatoes and chicken, I added an extra cup of chicken stock. I used two large chicken breasts, cut into six pieces, and followed the cooking instructions as provided. Towards the end, I thickened the sauce by adding a mixture of 1/4 cup hot water and a heaping tablespoon of cornstarch before incorporating the cheeses. The resulting dish was mildly flavored but delicious, perfect for those who prefer milder foods. Both my husband and I thoroughly enjoyed it, and I will definitely be making it again. Thank you for sharing such a fantastic recipe!

**Interesting twist!** When trying out this recipe, I decided to put my own spin on it. I modified it by first halving the potatoes and boiling them in flavorful seasoned water. Next, I lightly browned the chicken with onions and garlic in the Instant Pot. Then, I added a couple of my favorite seasonings along with the still somewhat firm potatoes. Knowing that some might find it too rich or cheesy, I opted to use a roasted chicken gravy mix packet diluted with a mix of milk and water, chicken stock, sour cream, cream cheese, Parmesan, and frozen corn. When the consistency felt slightly thin, I thickened it with a bit of cornstarch, which thickened further as it stood. I let it cook on the soup/stew setting for 20 minutes while preparing salads and dinner rolls (considering French or Ciabatta bread for next time). To serve, I topped it with a sprinkle of Mozzarella, bacon bits, and chives. The diced leftovers were repurposed into delicious chicken pot pies with added frozen veggies.

I always found it amusing to read reviews of people who tweaked a recipe and then shared their feedback ... and now, I'm joining that group. I decided to personalize the dish by adding a finely chopped onion, a pack of baby carrots (to turn it into a convenient one-pot meal), and a small can of sliced mushrooms (I'm a huge fan of mushrooms in almost every dish). Following the rest of the recipe as directed, the results were outstanding! I cooked it on high for 4 hours this time, but I think I'll go for 4 1/2 to 5 hours next time to soften the carrots and potatoes a bit more. The spiciness was just right for us - we enjoy a little kick, and the cheese helped balance the flavor. Even though I had sour cream on standby, we didn't end up needing it. We absolutely loved this dish and will be making it again many times in the future.

Super easy and incredibly flavorful! I prepared it in a Dutch oven and cooked it in the oven at 325°F for 90 minutes.

I included a block of cream cheese to the sauce, creating a rich and creamy texture. The taste was absolutely divine! My family adored it and is already asking for more.

It would be helpful to have information on cooking time, temperature, and serving size if one wishes to bake it in the oven as a casserole.

Here is the rewritten review: I wanted to try the BWW sauce but hesitated at the $5 price tag for a bottle. Instead, I used a packet of McCormick parmesan garlic sauce mixed with a cup of whole milk. I cooked chicken thighs, baby gold potatoes, unsalted bone broth, cream cheese, baby carrots, and sliced baby bella mushrooms in my Instant Pot for six hours on high in slow cook mode, using a glass lid. I skipped the mozzarella as I forgot to buy it (bummer!) and added grated parmesan. I served this dish over buttered fusilli sprinkled with more parmesan and freeze-dried parsley. The flavor was fantastic, and everything was cooked to perfection. The sauce had just the right consistency. I will definitely make this again, but next time, I'll remember the mozzarella! 😊

I opted for boneless, skinless chicken thighs in this recipe. My daughter and her husband absolutely enjoyed it and asked for the recipe. The potatoes turned out incredibly flavorful, having soaked up all the delicious juices from the chicken. The gravy was a bit runny, so next time I'll skip adding water or chicken stock to the parmesan garlic sauce.

This meal was enjoyable and we may have it again, but it didn't become a household favorite.

We really liked this recipe and plan to prepare it again. It's simple to make and perfect for a family dinner. However, we did feel that it was a bit too watery and salty. Next time, I'll reduce the amount of salt and broth, or possibly add some cornstarch to thicken the sauce.

It was just okay.

I followed the recipe exactly, except for the fresh parsley as I didn't have any on hand. I'm not a fan of spicy food, so I was surprised by how spicy this Parmesan garlic sauce turned out to be. I made it for my son, who enjoys spicy dishes, and myself, so we had plenty of leftovers. To my dismay, the dish only got spicier after a couple of days in the fridge. Personally, I won't be making it again, but if you enjoy spicy food, this recipe might be worth a try!

This recipe was fantastic! It was simple to prepare and incredibly tasty. I paired it with some fresh green beans and corn, and it was a hit. The only downside was that there was an ingredient in the Wild Wings Parmesan Sauce that didn't agree with our stomachs. I'd definitely make it again, but I'll have to find a substitute for the Wild Wings Sauce.

Due to my husband's recent tongue surgery, we've had to stick to a bland diet. I made a dish using alfredo sauce and customized the spices to suit his requirements during cooking. Each family member added extra seasoning to their own plates. I constantly seek recipes that can cater to our individual needs, and this one was easily adaptable for that purpose!

Delicious and my husband enjoyed it as well. Just a tip, opt for authentic Buffalo Wings sauce as the generic one tends to be a bit thinner. Nonetheless, it was tasty, and I'll make sure to choose wisely next time.

I omitted the chicken broth or water, and we enjoyed the thicker texture.

Great tasting!