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Garlic Parmesan Crockpot Chicken and Potatoes

This comforting, creamy dish is perfect for busy days, combining tender chicken and baby potatoes cooked in a flavorful garlic and parmesan sauce.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 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
  • 0.5 cup grated parmesan cheese
  • 4 cloves garlic, minced
Seasonings
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon red pepper flakes (optional)
Other
  • 2 tablespoons olive oil
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Begin by washing the baby potatoes and halving them.
  2. Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes (if using) until evenly coated.
Cooking
  1. Place the halved potatoes in the bottom of the crockpot. Put the seasoned chicken breasts on top.
  2. Pour the chicken broth over the chicken and potatoes, ensuring they are well coated.
  3. Evenly sprinkle the minced garlic over the chicken. Add the grated parmesan cheese on top so it covers the chicken nicely.
  4. Cover the crockpot and set it to cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.
  5. After the cooking time, ensure the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
  6. Gently remove the chicken and potatoes from the crockpot. Spoon any remaining sauce over the top for extra flavor.
  7. Chop fresh parsley and sprinkle it over the dish for added color and flavor before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Freeze for longer storage after fully cooling. To reheat, use a microwave or warm gently on the stovetop.