Garlic Parmesan Crockpot Chicken and Potatoes
A simple, flavorful meal featuring juicy chicken breasts and tender baby potatoes, cooked effortlessly in a crockpot with garlic and Parmesan cheese.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 1 cup chicken broth Use a good quality for better flavor.
- 1/2 cup grated Parmesan cheese Can substitute with different types of cheese.
Seasonings and Oils
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt Can use sea salt for a lighter version.
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional) Adjust according to taste.
- 2 tablespoons olive oil
Garnish
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Wash the baby potatoes and halve 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 and 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.
- Check if the chicken reaches an internal temperature of 165°F (75°C) and ensure the potatoes are fork-tender.
Serving
- Remove the chicken and potatoes gently from the crockpot and spoon any remaining sauce over the top.
- Garnish with chopped fresh parsley before serving.
Notes
Let leftovers cool completely before storing in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating.