Slow Cooker Parmesan Garlic Chicken and Potatoes
A delightful and comforting dish featuring tender chicken breasts and creamy baby red potatoes slow-cooked with Parmesan cheese, aromatic garlic, and spices, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 pound baby red potatoes, halved or quartered if large
- 1/2 cup grated Parmesan cheese Use high-quality cheese for better flavor.
- 2 teaspoons minced garlic Adjust to taste for a stronger garlic flavor.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 2 tablespoons olive oil Helps to prevent sticking.
- 1/2 cup chicken broth Adds moisture and depth.
- 2 tablespoons chopped fresh parsley for garnish Optional, for color.
Instructions
Preparation
- Wash and dry the chicken breasts thoroughly.
- In a mixing bowl, combine the grated Parmesan cheese, minced garlic, salt, black pepper, and Italian seasoning. Stir to blend evenly.
- Coat the chicken breasts with the cheese and seasoning mixture, pressing down to ensure it sticks.
- Add olive oil to the bottom of the slow cooker to prevent sticking.
- Place the seasoned chicken breasts in a single layer inside the slow cooker.
- Add the halved potatoes around and on top of the chicken.
- Pour the chicken broth over the chicken and potatoes.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
Serving
- Once cooked, check that the chicken has reached an internal temperature of at least 165°F (74°C) and that the potatoes are tender.
- Using a slotted spoon or tongs, transfer the chicken and potatoes to a serving dish.
- Garnish with freshly chopped parsley if desired, and serve warm.
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Notes
Great as leftovers, reheat in the microwave. Can be served with a salad or steamed vegetables.