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Garlic Parmesan Crockpot Chicken and Potatoes

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A hands-off, comforting dinner with juicy chicken and tender potatoes cooked in a slow cooker, infused with garlic and Parmesan flavors.

Ingredients

Scale
  • 4 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)

Instructions

  1. Wash the baby potatoes and cut each in half. Mince the garlic and set aside.
  2. Rub the chicken breasts with olive oil and sprinkle with Italian seasoning, salt, black pepper, and red pepper flakes.
  3. Spread the halved potatoes in the bottom of the crockpot in a single layer and nestle the seasoned chicken on top.
  4. Pour chicken broth evenly over the chicken and potatoes. Sprinkle minced garlic and Parmesan on top.
  5. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until chicken reaches 165°F and potatoes are tender.
  6. Carefully remove chicken and potatoes with tongs or a slotted spoon and spoon cooking juices over the top.
  7. Chop fresh parsley and scatter over the dish before serving.

Notes

For a lower-dairy option, use nutritional yeast in place of some Parmesan. Boneless thighs can be substituted for juicier results. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/garlic-parmesan-crockpot-chicken-potatoes-6/