Garlic Parmesan Crockpot Chicken and Potatoes
A comforting dish of tender chicken breasts infused with savory garlic and cheesy goodness, perfectly paired with fluffy baby potatoes, all cooked conveniently in a crockpot.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved You can substitute with sweet potatoes.
- 1 cup chicken broth Vegetable broth can be used for a vegetarian option.
- ½ cup grated parmesan cheese Nutritional yeast can replace parmesan for a dairy-free option.
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional) Adjust based on spice preference.
- 2 tablespoons olive oil
- to taste fresh parsley for garnish (optional)
Instructions
Preparation
- Begin by tidying up your kitchen. Gather all ingredients and cooking tools like your crockpot, measuring cups, and a cutting board. Wash the baby potatoes and cut them in half.
- Drizzle olive oil over the chicken breasts, then sprinkle with Italian seasoning, salt, black pepper, and red pepper flakes. Rub the seasoning into the chicken.
- Layer the halved potatoes in the bottom of the crockpot.
- Pour the chicken broth over the potatoes and chicken.
- Sprinkle the minced garlic and top with grated parmesan cheese.
Cooking
- Cover the crockpot and set it to cook on 'low' for 6-7 hours or on 'high' for 3-4 hours.
- After cooking, check the chicken for doneness (ideal internal temperature should be 165°F/75°C) and ensure the potatoes are tender.
Serving
- Transfer the chicken and potatoes to serving plates. Spoon any remaining cooking liquid over the top.
- If desired, garnish with chopped fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat carefully to avoid drying out the chicken.