Garlic Parmesan Crockpot Chicken and Potatoes
A creamy, savory one-pot meal combining tender chicken and buttery baby potatoes, cooked effortlessly in a slow cooker.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lbs) Chicken thighs can be substituted.
- 1.5 pounds baby potatoes, halved Yukon or red potatoes work best.
- 1 cup chicken broth Use low-sodium if watching salt; vegetable broth works for a milder flavor.
- 1/2 cup grated Parmesan cheese Freshly grated is best.
- 4 cloves garlic, minced Or 1 teaspoon garlic powder in a pinch.
- 1 tablespoon Italian seasoning Or a mix of dried basil, oregano, and thyme.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
- 1/2 teaspoon red pepper flakes (optional) For a gentle heat.
- 2 tablespoons olive oil For rubbing on the chicken.
- Fresh parsley to taste for garnish Optional.
Instructions
Preparation
- Wash the baby potatoes and cut them in half.
- Mince the garlic and set aside.
- Rub the chicken breasts with olive oil, Italian seasoning, salt, pepper, and red pepper flakes until evenly coated.
Cooking
- Layer the halved potatoes in the bottom of the crockpot in an even layer.
- Place the seasoned chicken breasts on top of the potatoes.
- Pour the chicken broth over everything so the bottom is well-coated but not swimming.
- Sprinkle the minced garlic evenly over the chicken, then top with the grated Parmesan.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
- Carefully remove chicken and potatoes with tongs or a slotted spatula. Spoon any pan juices over the top.
- Chop fresh parsley and sprinkle it over the dish before serving.
Notes
For a creamier finish, stir in 2–3 tablespoons of cream cheese or 1/3 cup heavy cream right before serving. Store leftovers in an airtight container for 3–4 days, or freeze for up to 3 months.