Garlic Parmesan Crockpot Chicken and Potatoes
A comforting and effortless dinner featuring tender chicken breasts and baby potatoes smothered in a savory garlic Parmesan sauce.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Approximately 1.5 pounds
- 1.5 pounds baby potatoes, halved
- 1 cup chicken broth Ensure it's gluten-free if needed
- ½ cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Clear your counters and gather all your ingredients.
- Rinse the baby potatoes under cold water and pat them dry.
- Mince the garlic cloves.
Seasoning
- Rub the chicken breasts with olive oil.
- Sprinkle chicken generously with Italian seasoning, salt, black pepper, and optional red pepper flakes.
Cooking
- Place the halved baby potatoes at the bottom of the crockpot.
- Pour chicken broth over the chicken and potatoes.
- Sprinkle minced garlic and grated Parmesan cheese over the top.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Checking and Serving
- Check the chicken for doneness using a meat thermometer; it should be 165°F (75°C).
- Once cooked, carefully remove chicken and potatoes from the crockpot.
- Spoon any remaining sauce over the dish.
- Garnish with fresh parsley just before serving.
Notes
Store leftovers in airtight containers in the fridge for 3-4 days. Freezing is also an option for longer storage.