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A close up shot of tender cubed chicken and baby potatoes topped with melted parmesan cheese and fresh parsley in a slow cooker.
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Garlic Parmesan Crockpot Chicken and Potatoes

Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 4 servings
Calories: 485kcal

Ingredients

  • 2 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
  • 1 lb red gold baby potatoes, quartered
  • 1/3 cup extra virgin olive oil
  • 4 cloves garlic , minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, finely chopped

Instructions

  • Lightly grease the basin of a 6-quart slow cooker with non-stick spray.
  • In a medium mixing bowl, whisk together the olive oil, minced garlic, oregano, basil, salt, and black pepper to create the marinade.
  • Place the cubed chicken and quartered potatoes into the slow cooker.
  • Pour the marinade over the chicken and potatoes, tossing thoroughly with a spatula to ensure even distribution of fats and aromatics.
  • Secure the lid and cook on the 'Low' setting for 6 hours or the 'High' setting for 3.5 hours, until the potatoes are fork-tender and the chicken has reached an internal temperature of 165°F (74°C).
  • Switch the slow cooker to the 'Keep Warm' setting and sprinkle the grated Parmesan cheese evenly over the surface.
  • Cover for 5 minutes to allow the cheese to melt and adhere to the ingredients.
  • Garnish with chopped fresh parsley and serve immediately.