Garlic Parmesan Crockpot Chicken and Potatoes
A simple and delicious crockpot recipe that combines tender chicken with creamy potatoes, perfect for a busy day.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 1 cup chicken broth Can substitute with vegetable broth
- 0.5 cup grated parmesan cheese Add more for extra creaminess if desired
- 4 cloves garlic, minced Use fresh garlic for the best flavor
Seasonings
- 1 tablespoon Italian seasoning Adjust to taste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes Optional for added spice
Other
- 2 tablespoons olive oil For seasoning the chicken
- to taste serving Fresh parsley for garnish Optional
Instructions
Preparation
- Wash the baby potatoes and halve 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.
- Check if the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
Serving
- Once cooked, gently remove the chicken and potatoes from the crockpot. Spoon any remaining sauce over the top for extra flavor.
- Chop fresh parsley and sprinkle it over the dish for added color and flavor before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2-3 months. Reheat in the microwave or stovetop.