Garlic Parmesan Crockpot Chicken and Potatoes
A flavorful and easy dish featuring succulent chicken breasts and tender baby potatoes, infused with garlic and parmesan cheese, all cooked in a slow cooker.
Equipment
- Crockpot
Ingredients
- 4 pieces Boneless Skinless Chicken Breasts
- 1.5 pounds Baby Potatoes Halved
- 1 cup Chicken Broth
- 0.5 cup Grated Parmesan Cheese
- 4 cloves Garlic Minced
- 1 tablespoon Italian Seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Red Pepper Flakes Optional
- 2 tablespoons Olive Oil
- Fresh Parsley for garnish Optional
Instructions
- Wash and halve the baby potatoes. Mince the garlic and set aside.
- Pat the chicken breasts dry and drizzle with olive oil. Season with Italian seasoning, salt, black pepper, and red pepper flakes.
- Place the halved baby potatoes in the bottom of the crockpot.
- Layer the seasoned chicken breasts on top of the potatoes.
- Pour the chicken broth over the chicken and potatoes, then sprinkle minced garlic and grated parmesan on top.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
- Check that the chicken reaches an internal temperature of 165°F (75°C) and potatoes are fork-tender.
- Serve hot, spooning any remaining sauce over the chicken and potatoes. Garnish with fresh parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.