Garlic Parmesan Crockpot Chicken and Potatoes
A comforting dish featuring tender chicken, savory garlic, and creamy parmesan paired with baby potatoes, all cooked effortlessly in a crockpot.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved Washed and halved
- 1 cup chicken broth
- 0.5 cup grated parmesan cheese For topping
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes Optional, for heat
- 2 tablespoons olive oil For seasoning the chicken
- to taste fresh parsley, for garnish Optional
Instructions
Preparation
- Wash the baby potatoes and halve them.
- Mince the garlic cloves and set aside.
Seasoning Chicken
- Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes (if using) until evenly coated.
Crockpot Preparation
- Layer the halved potatoes in the bottom of the crockpot.
- Place the seasoned chicken breasts on top.
Adding Liquid and Toppings
- Pour the chicken broth over the chicken and potatoes, ensuring they are well coated.
- Sprinkle the minced garlic evenly over the chicken.
- Add the grated parmesan cheese on top, ensuring it covers the chicken nicely.
Cooking
- 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). The potatoes should be fork-tender.
Serving
- Remove the chicken and potatoes gently from the crockpot.
- Spoon any remaining sauce over the top for extra flavor.
- If desired, chop fresh parsley and sprinkle it over the dish for added color and flavor before serving.
Notes
Leftover Garlic Parmesan Crockpot Chicken and Potatoes can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat in microwave or on stove over low heat until warmed through.