Garlic Parmesan Crockpot Chicken and Potatoes
A simple and delicious one-pot meal featuring tender chicken, baby potatoes, and rich garlic parmesan flavors cooked effortlessly in a crockpot.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 1 cup chicken broth
- 0.5 cups 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) For added spice
- 2 tablespoons olive oil
- to taste Fresh parsley for garnish (optional)
Instructions
Preparation
- Start by clearing your kitchen countertop and gathering all necessary ingredients. Rinse the baby potatoes thoroughly and halve them to ensure even cooking.
- Crush the garlic cloves and mince them finely.
- Drizzle olive oil over the chicken breasts, followed by Italian seasoning, salt, black pepper, and red pepper flakes (if using). Rub the seasoning in well so that each piece is fully coated.
- Place the halved baby potatoes at the bottom of the crockpot, arranging them evenly.
- Carefully place the seasoned chicken breasts on the potatoes.
- Pour the chicken broth over the chicken and potatoes.
- Sprinkle the minced garlic generously over the chicken, then add the grated parmesan cheese on top.
Cooking
- Cover the crockpot and select your cooking time: set it to low for 6–7 hours or high for 3–4 hours.
- After the cooking time, verify that the chicken has reached an internal temperature of 165°F (75°C) using a meat thermometer.
Serving
- Gently remove the chicken and potatoes from the crockpot and place them on a serving dish. Spoon any remaining sauce over the top and add a sprinkle of chopped fresh parsley.
Notes
Refrigerate leftovers in an airtight container for up to 4 days. Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.