Garlic Parmesan Crockpot Chicken and Potatoes
A comforting dish featuring chicken and baby potatoes cooked in a garlic Parmesan sauce, perfect for busy weeknights or impressing guests with minimal effort.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
Flavoring Ingredients
- 3 tablespoons olive oil 1 tablespoon for greasing, the rest for mixing
- 1/2 cup grated Parmesan cheese
- 5 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preparation
- Lightly grease the crockpot with 1 tablespoon of olive oil.
- Arrange the halved baby potatoes and chicken breasts evenly in the crockpot.
- In a small bowl, mix together the remaining olive oil, grated Parmesan, minced garlic, Italian seasoning, salt, and black pepper.
- Pour the Parmesan garlic mixture over the chicken and potatoes, ensuring everything is well coated.
Cooking
- Cover and cook on low for 4 hours, or until the chicken is cooked through and the potatoes are tender.
- Garnish with fresh parsley before serving.
Notes
This dish keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat in the microwave or on the stovetop before serving. For a crispy finish, pop the cooked chicken under the broiler for a few minutes.