Garlic Parmesan Crockpot Chicken and Potatoes
A comforting and hearty dish featuring tender chicken breasts and baby potatoes, slow-cooked with garlic and Parmesan for a family-favorite meal.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Tender and juicy
- 1 pound baby potatoes Halved
- 4 cloves garlic, minced Freshly minced
- 1 cup chicken broth For moisture and flavor
- ½ cup grated Parmesan cheese Adds nutty richness
- 2 tablespoons olive oil Helps meld flavors
- 1 teaspoon dried Italian herbs Like rosemary, thyme, and oregano
- Salt and pepper to taste For seasoning
- Optional: Fresh parsley for garnish
Instructions
Preparation
- Season the chicken breasts with salt, pepper, and Italian herbs. Place them at the bottom of the crockpot.
- Halve the baby potatoes and add them on top of the chicken.
- In a small skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.
- In a bowl, combine the chicken broth and grated Parmesan cheese. Pour this mixture over the chicken and potatoes, ensuring everything is well coated.
Cooking
- Cover and cook on low for 4-6 hours or high for 3-4 hours. Avoid lifting the lid.
- Once done, serve the fork-tender chicken and potatoes hot. Garnish with fresh parsley if desired.
Notes
For a lighter option, swap sour cream for Greek yogurt. Store leftovers in an airtight container in the refrigerator for up to 3 days.