Crockpot Garlic Parmesan Chicken and Potatoes
Chicken breasts and small potatoes cooked on LOW with a Parmesan finishing broth.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts fully thawed
- 2 cups baby potatoes halved or quartered into 3/4-inch pieces
- 4 cloves garlic minced
- 1 cup Parmesan finely grated
- 1 cup chicken broth
- 2 teaspoons Italian seasoning
- Salt to taste
- black pepper to taste
- fresh parsley chopped, for garnish
Instructions
Start the Potatoes
- Put the baby potato pieces, about 3/4 inch each, in the bottom of the crockpot. Add the broth, garlic, and Italian seasoning, cover, and cook on LOW for 1 hour.
Cook the Chicken
- Season the thawed chicken breasts with salt and pepper and place over the potatoes. Cover and cook on LOW for about 2–3 more hours, checking from 2 hours, until each breast reaches 165°F and the potatoes are fork-tender.
- Remove finished chicken if the potatoes need more cooking and keep it warm at 140°F or above. Cover the cooker and continue on LOW until the potatoes are fork-tender.
Finish
- Turn off the cooker and gradually stir all the Parmesan into the hot cooking juices. Return the chicken just to coat, garnish with parsley, and divide into 4 servings.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.