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Garlic Parmesan Crockpot Chicken and Potatoes

A simple and flavorful dish combining tender chicken breasts and hearty baby potatoes, all cooked together in a crockpot for a hands-off meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1.5 pounds baby potatoes, halved
  • 1 cup chicken broth
  • 0.5 cup grated parmesan cheese For best flavor, use freshly grated.
  • 4 cloves garlic, minced Fresh garlic provides the best flavor.
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon red pepper flakes (optional) Add for extra heat if desired.
  • 2 tablespoons olive oil For coating the chicken.
  • to taste none Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Wash the baby potatoes thoroughly under running water and cut them in half.
  2. Peel and finely chop the garlic cloves.
  3. Rub the chicken breasts with olive oil, then season with Italian seasoning, salt, black pepper, and red pepper flakes.
Layering
  1. In the crockpot, layer the halved baby potatoes at the bottom, followed by the seasoned chicken breasts on top.
  2. Pour chicken broth over the chicken and potatoes, then spread the minced garlic and sprinkle parmesan cheese on top.
Cooking
  1. Cover the crockpot and choose to cook on low for 6-7 hours or high for 3-4 hours.
  2. Check the chicken’s internal temperature with a meat thermometer to ensure it's at least 165°F (75°C).
Serving
  1. Remove the chicken and potatoes from the crockpot and plate them, spooning sauce over the top.
  2. Garnish with chopped fresh parsley if desired and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.