Garlic Parmesan Crockpot Chicken and Potatoes
A comforting dish that combines tender chicken with perfectly cooked potatoes, flavored with garlic and parmesan, cooked effortlessly in a crockpot.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Use fresh for best flavor.
- 1.5 pounds baby potatoes, halved Wash and cut before using.
- 1 cup chicken broth Low-sodium broth recommended.
- 1/2 cup grated parmesan cheese Can substitute with Pecorino Romano.
- 4 cloves garlic, minced Fresh garlic is preferred.
- 1 tablespoon Italian seasoning Adjust to taste.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes Optional for some heat.
- 2 tablespoons olive oil To rub on chicken.
- to taste pieces Fresh parsley for garnish Optional.
Instructions
Preparation
- Wash the baby potatoes and halve them.
- Mince the garlic cloves and set aside.
Seasoning
- 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 set it to cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
- After cooking, ensure the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
- Remove the chicken and potatoes gently from the crockpot and spoon any remaining sauce over the top for extra flavor.
Garnishing and Serving
- Chop fresh parsley and sprinkle over the dish before serving, if desired.
- Serve hot, optionally with a side of fresh salad or steamed vegetables.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat to at least 165°F (75°C).