simple crockpot chicken and potatoes recipe
This Garlic Parmesan Crockpot Chicken and Potatoes recipe is a comforting and easy-to-make meal perfect for busy weeknights. Tender chicken breasts and flavorful baby potatoes are cooked slowly in a garlic, parmesan, and Italian herb-infused sauce, resulting in a deliciously creamy and savory dish. With minimal prep and hands-off cooking, this recipe delivers hearty comfort food that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
Vegetables
- 1.5 pounds baby potatoes, halved
Other
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese
- 4 cloves garlic, minced
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Begin by thoroughly washing the baby potatoes and halving them to ensure even cooking. Mince the garlic cloves finely and set aside for later use.
- Season the Chicken: Rub the chicken breasts with olive oil, then evenly coat them with Italian seasoning, salt, black pepper, and red pepper flakes if using, ensuring the flavors penetrate the meat.
- Place Ingredients in Crockpot: Arrange the halved baby potatoes in an even layer on the bottom of the crockpot. Lay the seasoned chicken breasts on top of the potatoes to allow flavors to meld during cooking.
- Add Chicken Broth: Pour the chicken broth gently over the chicken and potatoes, making sure everything is moistened to keep the dish juicy and flavorful during the slow-cooking process.
- Add Garlic and Cheese: Sprinkle the minced garlic evenly over the chicken breasts, followed by a generous layer of grated parmesan cheese to add a rich, savory crust.
- Cook the Mixture: Cover the crockpot with its lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
- Check for Doneness: Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C). Test the potatoes by piercing them with a fork; they should be fork-tender.
- Serve and Enjoy: Carefully remove the chicken breasts and potatoes from the crockpot. Spoon any flavorful sauce remaining at the bottom over the top for added moisture and taste.
- Garnish: Optionally, chop fresh parsley and sprinkle it over the dish just before serving to add a pop of color and fresh flavor.
Notes
- For a spicier dish, increase the amount of red pepper flakes according to your preference.
- If you prefer a creamier sauce, add 1/4 cup of heavy cream or sour cream near the end of cooking and stir gently.
- You can substitute baby potatoes with small Yukon gold or red potatoes if preferred.
- This recipe can be doubled to feed a larger crowd; adjust crockpot size and cooking times accordingly.
- Leftovers can be refrigerated up to 3 days and reheated gently in a microwave or oven.
Nutrition
- Serving Size: 1 chicken breast with potatoes (approx. 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: garlic parmesan chicken, crockpot chicken, slow cooker recipes, easy chicken and potatoes, comfort food, one pot meal
