Garlic Parmesan Crockpot Chicken and Potatoes
A cozy and easy dish featuring tender chicken, creamy Parmesan, and perfectly cooked potatoes, all made 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
- to taste fresh parsley for garnish (optional)
Instructions
Preparation
- Begin by washing the baby potatoes and halving them.
- Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes (if using) until evenly coated.
- Place the halved potatoes in the bottom of the crockpot. Put the seasoned chicken breasts on top.
- Pour the chicken broth over the chicken and potatoes, ensuring they are well coated.
- Evenly sprinkle the minced garlic over the chicken. Add the grated Parmesan cheese on top so it covers the chicken nicely.
Cooking
- 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.
- After the cooking time, ensure the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
Serving
- 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
This dish can be prepared ahead of time and has several variations, including the use of chickpeas or tofu for a vegan option. Store leftovers in the fridge for 3-4 days or in the freezer for up to a month.