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Garlic Parmesan Crockpot Chicken and Potatoes

A delightful and nutritious meal combining tender chicken and buttery potatoes, perfect for busy families and easy meal preparation.
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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
  • 1/2 cup grated parmesan cheese
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Wash the baby potatoes to remove any dirt, then cut them in half and set aside.
  2. Mince the garlic cloves finely to enhance their flavor.
Seasoning the Chicken
  1. In a bowl, mix together olive oil, Italian seasoning, salt, black pepper, and optional red pepper flakes. Rub this mixture over the chicken breasts until well-coated.
Layering Ingredients
  1. Place the halved potatoes at the bottom of the crockpot as the base.
  2. Lay the seasoned chicken breasts on top of the potatoes.
Adding Broth and Garlic
  1. Pour the chicken broth evenly over the chicken and potatoes.
  2. Sprinkle the minced garlic and grated Parmesan cheese over the top.
Cooking the Dish
  1. Cover the crockpot with its lid. Cook on low for 6-7 hours or on high for 3-4 hours.
Check for Doneness
  1. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
Serving
  1. Gently remove the chicken and potatoes from the crockpot and spoon any remaining sauce over them.
  2. Garnish with freshly chopped parsley before serving.
Enjoy Your Meal
  1. Serve the dish hot, potentially with a side of green salad or steamed vegetables.

Notes

For leftovers, allow cooling before storing in airtight containers. Refrigerate for 3-4 days or freeze for up to 3 months. Reheat to an internal temperature of 165°F (75°C).