Garlic Parmesan Crockpot Chicken and Potatoes
A comforting and flavorful slow-cooked dish featuring tender chicken and potatoes enveloped in a savory garlic and Parmesan sauce.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 1 cup chicken broth
- 0.5 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional) For added heat
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional) For added color and flavor
Instructions
Preparation
- Begin by washing the baby potatoes and halving them. Mince the garlic cloves and set aside.
- Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes (if using) until evenly coated.
Cooking
- Layer the halved potatoes in the bottom of the crockpot. Place the seasoned chicken breasts on top.
- Pour the chicken broth over the chicken and potatoes, ensuring they are well coated.
- Sprinkle the minced garlic evenly over the chicken. Then, add the grated parmesan cheese on top.
- Cover the crockpot and set it to cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.
- After the recommended cooking time, check if the chicken reaches an internal temperature of 165°F (75°C). The potatoes should be fork-tender.
- Once cooked, gently remove the chicken and potatoes from the crockpot. Spoon any remaining sauce over the top for extra flavor.
Garnishing
- If desired, chop fresh parsley and sprinkle over the dish for added color and flavor before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the microwave or stovetop until heated through. For added richness, consider incorporating a splash of heavy cream or a tablespoon of butter at the end of cooking.