Garlic Parmesan Crockpot Chicken and Potatoes Recipe
A delicious and easy Garlic Parmesan Crockpot Chicken and Potatoes recipe, perfect for a comforting slow-cooked dinner. Tender chicken breasts are seasoned and cooked with baby potatoes, garlic, and parmesan cheese for a flavorful, hearty meal with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes (on low) or 3 hours 30 minutes (on high)
- Total Time: 6 hours 45 minutes (on low) or 3 hours 45 minutes (on high)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Potatoes
- 1.5 pounds baby potatoes, halved
Other Ingredients
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese
- 4 cloves garlic, minced
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Begin by washing the baby potatoes thoroughly and cutting them in half. Mince the garlic cloves finely and set them aside for later use.
- Season the Chicken: Rub the chicken breasts evenly with olive oil, then sprinkle Italian seasoning, salt, black pepper, and red pepper flakes (if using) over the chicken. Massage the seasonings into the meat to ensure full coverage.
- Place Ingredients in Crockpot: Layer the halved baby potatoes evenly at the bottom of the crockpot. Place the seasoned chicken breasts on top of the potatoes in a single layer.
- Add Chicken Broth: Pour the chicken broth carefully over the chicken and potatoes, making sure everything is evenly covered to help keep the ingredients moist during cooking.
- Add Garlic and Cheese: Sprinkle the minced garlic all over the chicken breasts, then evenly cover the chicken with the grated parmesan cheese for that rich, savory flavor.
- Cook the Mixture: Cover the crockpot with its lid and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and thoroughly cooked.
- Check for Doneness: After cooking, verify that the chicken has reached an internal temperature of 165°F (75°C) to ensure it’s safe to eat. Also, test the potatoes with a fork; they should be fork-tender.
- Serve and Enjoy: Carefully remove the chicken and potatoes from the crockpot. Spoon any remaining flavorful juices over the top to enhance the taste.
- Garnish: If desired, finely chop fresh parsley and sprinkle over the dish for a pop of color and added freshness before serving.
Notes
- You can substitute the baby potatoes with Yukon gold or red potatoes if preferred.
- Red pepper flakes are optional; omit them to reduce spiciness.
- Use freshly grated parmesan cheese for the best flavor and texture.
- Make sure to check the chicken’s internal temperature to ensure it is fully cooked.
- Garnishing with parsley adds freshness but can be left out if unavailable.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 chicken breast with potatoes (approx. 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: Garlic Parmesan Chicken, Crockpot Chicken, Slow Cooker Recipe, Chicken with Potatoes, Easy Dinner, Parmesan Chicken
