Garlic Parmesan Crockpot Chicken and Potatoes
A flavorful and convenient dish featuring tender chicken, garlic, and parmesan paired with creamy potatoes, all made 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)
Instructions
Preparation
- Wash the baby potatoes thoroughly and cut them in half.
- Mince the garlic cloves and set them aside for later.
Seasoning Chicken
- Rub the chicken breasts with olive oil and sprinkle with Italian seasoning, salt, black pepper, and red pepper flakes until coated.
Crockpot Layering
- Add the halved potatoes to the bottom of the crockpot.
- Place the seasoned chicken breasts on top of the potatoes.
Adding Liquids and Toppings
- Pour chicken broth over the chicken and potatoes.
- Evenly distribute minced garlic over the chicken, then sprinkle grated parmesan cheese on top.
Cooking
- Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) and potatoes are fork-tender.
Serving
- Gently remove chicken and potatoes from the crockpot and spoon leftover sauce over them.
- Chop fresh parsley and sprinkle on top before serving.
Notes
For best results, cook on low heat to meld flavors. Feel free to customize seasonings or add heavy cream for a creamier dish. Leftovers can be stored in an airtight container for up to 3-4 days in the fridge or frozen for up to 2 months.