Garlic Parmesan Crockpot Chicken and Potatoes
An effortless and flavorful dish featuring juicy chicken breasts and tender baby potatoes, perfect for busy days or cozy weekends.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 1 cup chicken broth
- 0.5 cup grated parmesan cheese
- 4 cloves garlic, minced Can use pre-minced garlic for quicker prep
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional) Adjust to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
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, remove the chicken and potatoes gently from the crockpot. Spoon any remaining sauce over the top for extra flavor.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat using the microwave or stovetop, adding a splash of chicken broth to prevent drying out. For variations, add chopped vegetables like carrots or green beans, or substitute with shredded mozzarella or a blend of Italian cheeses.