Description
This Garlic Parmesan Crockpot Chicken and Potatoes recipe is a simple, flavorful one-pot meal perfect for busy weeknights. Tender chicken breasts are seasoned with Italian herbs, garlic, and a touch of spice, then slow-cooked with baby potatoes in a savory chicken broth and topped with rich parmesan cheese. The crockpot makes for effortless cooking and easy cleanup, resulting in juicy, tender chicken and perfectly cooked potatoes infused with garlic and cheese flavors.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
Vegetables and Broth
- 1.5 pounds baby potatoes, halved
- 1 cup chicken broth
Cheese and Garlic
- 1/2 cup grated parmesan cheese
- 4 cloves garlic, minced
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Begin by washing the baby potatoes thoroughly and halving them. Mince the garlic cloves finely and set aside for later use.
- Season the Chicken: Rub the chicken breasts evenly with olive oil. Then coat them with Italian seasoning, salt, black pepper, and red pepper flakes if using, ensuring the spices cover all sides for maximum flavor.
- Place Ingredients in Crockpot: Arrange the halved baby potatoes in an even layer at the bottom of the crockpot. Place the seasoned chicken breasts on top of the potatoes to allow the flavors to meld as they cook.
- Add Chicken Broth: Pour the chicken broth gently over the chicken and potatoes, making sure the liquid surrounds the ingredients to keep them moist during cooking.
- Add Garlic and Cheese: Sprinkle the minced garlic evenly over the chicken breasts. Then, generously cover the chicken with the grated parmesan cheese to create a delicious cheesy crust as it cooks.
- Cook the Mixture: Cover the crockpot with the lid and cook on low heat for 6–7 hours or on high heat for 3–4 hours, until the chicken is tender, cooked through, and the potatoes are soft.
- Check for Doneness: Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C). The potatoes should be easily pierced with a fork, indicating they are fully cooked.
- Serve and Enjoy: Carefully remove the chicken and potatoes from the crockpot and place on plates. Spoon any remaining sauce or juices over the top for extra flavor.
- Garnish: If desired, chop fresh parsley and sprinkle it over the dish to add a pop of color and a fresh, herbal note before serving.
Notes
- Red pepper flakes are optional and can be adjusted based on your heat preference.
- For a creamier version, you can add a splash of heavy cream or sour cream during the last 30 minutes of cooking.
- If using frozen chicken breasts, increase the cook time slightly and ensure the internal temperature reaches 165°F.
- Baby potatoes can be substituted with small Yukon gold or red potatoes, just adjust the cooking time if they are larger.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3.5 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with potatoes
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
Keywords: Garlic Parmesan Chicken, Crockpot Chicken, Slow Cooker Chicken and Potatoes, Easy Dinner, Comfort Food, One-Pot Meal, Gluten-Free Dinner
