Garlic Parmesan Crockpot Chicken and Potatoes
A hearty and flavorful dish that combines tender chicken and savory potatoes made easy in a slow cooker.
Ingredients
For the Chicken
- 2 lb Boneless, skinless chicken breasts Chicken thighs may also be used.
- 2 tablespoons Olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1/2 teaspoon Red pepper flakes Optional, for spice.
For the Potatoes
- 1.5 lb Baby potatoes Washed and halved.
For the Sauce
- 1 cup Chicken broth Ensure it's well coated.
- 4 cloves Garlic Mince before adding.
- 1 cup Grated parmesan cheese Sprinkle evenly over chicken.
For Garnish
- 1 tablespoon Fresh parsley Chopped, for garnish.
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 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 cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through (internal temperature of 165°F).
- Once cooked, remove the chicken and potatoes from the crockpot and spoon any remaining sauce over the top. Garnish with fresh parsley before serving.
Notes
To store leftovers, cool down and transfer to an airtight container. Refrigerate for up to 3-4 days. Reheat thoroughly before serving. For extra flavor, consider adding thyme or rosemary.