Garlic Parmesan Crockpot Chicken and Potatoes
A comforting and hearty meal that combines tender chicken breasts with savory garlic and parmesan, perfectly 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
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional) Use as a garnish before serving.
Instructions
Preparation
- Wash the baby potatoes and halve them. Mince the garlic and set aside.
- Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes until evenly coated.
Cooking
- Layer the halved potatoes in the bottom of the crockpot and 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 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.
- Gently remove the chicken and potatoes from the crockpot and spoon any remaining sauce over the top.
Garnishing
- If desired, chop fresh parsley and sprinkle it over the dish before serving.
Notes
This dish pairs well with a simple side salad or crusty bread. For a festive touch, sprinkle extra parmesan or herbs on top when serving. You can store leftovers in an airtight container for up to 3 days.