Garlic Parmesan Crockpot Chicken and Potatoes
A comforting dish of tender chicken and hearty potatoes infused with garlic and savory parmesan, perfect for busy days.
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
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional) For extra heat
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Start by washing the baby potatoes and cutting them in half. Mince the garlic and set it aside.
- Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes if you want a kick. Make sure they’re covered evenly.
Cooking
- Put the halved potatoes at the bottom of the crockpot. Then, place the seasoned chicken breasts on top.
- Pour the chicken broth over everything, making sure the chicken and potatoes are well coated.
- Evenly distribute the minced garlic over the chicken. Then, sprinkle the grated parmesan cheese on top.
- Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- After cooking, check to make sure the chicken’s internal temperature is 165°F (75°C) and that the potatoes are nice and fork-tender.
- Gently take the chicken and potatoes out of the crockpot. Spoon any remaining sauce over them for extra flavor.
- If you like, chop some fresh parsley and sprinkle it over the dish before serving for a touch of color and freshness.
Notes
Serve hot with a simple green salad or some crusty bread to soak up the sauce. For leftovers, store in an airtight container in the fridge for 3-4 days.