Garlic Parmesan Crockpot Chicken and Potatoes
A simple yet delicious one-pot meal featuring tender chicken breasts and flavorful baby potatoes cooked in a rich garlic and parmesan sauce.
Ingredients
Chicken and Potatoes
- 4 pieces boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
Broth and Seasoning
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese For sprinkling on top
- 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 For seasoning the chicken
Optional Garnish
- Fresh parsley for garnish Chopped, for serving
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.
Serving
- Remove the chicken and potatoes gently from the crockpot and spoon any remaining sauce over the top.
- Chop fresh parsley and sprinkle over the dish for added color and flavor before serving.
Notes
To store leftovers, place the chicken and potatoes in an airtight container. Refrigerate for up to 3-4 days or freeze for 2-3 months. Reheat before serving. For even cooking, ensure chicken breasts are of similar size. Marinating the chicken in the seasonings for a few hours can enhance flavor. You can add veggies like carrots or broccoli for additional nutrition.