Garlic Parmesan Crockpot Chicken and Potatoes
A comforting and flavorful dish of tender chicken thighs and potatoes, slow-cooked with garlic and Parmesan for a warm, cozy meal.
Ingredients
Main Ingredients
- 2 pounds Chicken Thighs (or breasts) Thighs are juicier, breasts can be used for white meat.
- 2 pounds Potatoes (Yukon Gold or red) Can substitute with sweet potatoes.
- 4 cloves Garlic, freshly minced Garlic powder can be used in a pinch.
- 1 cup Parmesan Cheese, freshly grated Pre-grated is fine if short on time.
- 1 cup Chicken Broth Keeps chicken moist and adds richness.
- 1 tablespoon Olive Oil Helps the garlic flavor develop.
Seasonings
- to taste Salt
- to taste Pepper
- to taste Dried herbs (thyme or rosemary)
Instructions
Preparation
- Cut the potatoes into bite-sized pieces and season the chicken thighs with salt and pepper.
Cooking
- In a small skillet, heat olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant.
- Place the potatoes at the bottom of the crockpot, then layer the seasoned chicken thighs on top. Pour the sautéed garlic over the chicken.
- Pour in the chicken broth and sprinkle a generous amount of Parmesan cheese over the ingredients.
- Add the herbs of choice, cover the crockpot, and set it to low. Let it cook for 6-8 hours until the chicken is tender.
- Once cooked, stir everything gently to combine. Add any remaining cheese for extra flavor.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, place servings in freezer-safe bags. To reheat, thaw overnight and warm in the oven or microwave.