Garlic Parmesan Crockpot Chicken and Potatoes
An effortless one-pot dish featuring tender chicken, flavorful baby potatoes, and rich garlic parmesan, perfect for family dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Choose good-quality chicken for tenderness.
- 1.5 pounds baby potatoes, halved Their small size cooks perfectly in the crockpot.
- 1 cup chicken broth Adds moisture and depth of flavor.
- 0.5 cup grated parmesan cheese Makes the dish creamy and rich.
- 4 cloves garlic, minced Essential for flavor.
- 1 tablespoon Italian seasoning Adds aromatic notes.
- 1 teaspoon salt Enhances overall flavor.
- 0.5 teaspoon black pepper Adds warmth.
- 0.5 teaspoon red pepper flakes Optional for added zest.
- 2 tablespoons olive oil Helps seasoning stick.
- Fresh parsley for garnish Fresh parsley for garnish Optional for added flavor and presentation.
Instructions
Preparation
- Start by washing the baby potatoes and halving them.
- Rub chicken breasts with olive oil and coat them with Italian seasoning, salt, black pepper, and red pepper flakes if desired.
- Layer the halved potatoes at the bottom of the crockpot.
- Pour chicken broth over the chicken and potatoes.
- Sprinkle minced garlic over the chicken, then shower with grated parmesan cheese.
Cooking
- Cover the crockpot and cook on low for 6–7 hours or high for 3–4 hours.
- Check if the chicken has reached an internal temperature of 165°F (75°C) and the potatoes should be fork-tender.
Serving
- Carefully remove chicken and potatoes from the crockpot and spoon any remaining sauce over the top.
- Garnish with fresh parsley before serving.
Notes
You can prep this meal the night before. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat on the stovetop or microwave.