why make this recipe
This meal cooks itself in the crockpot. It needs little hands-on time and gives a warm, full dinner with juicy chicken and soft potatoes. It uses simple ingredients you may already have. The flavors are rich but easy: garlic, parmesan, and herbs.
introduction
This Garlic Parmesan Crockpot Chicken and Potatoes recipe is simple, tasty, and perfect for busy days. The slow cooker makes the chicken very tender and the potatoes soak up the garlic-parmesan sauce. For another quick garlic Parmesan chicken idea, see this Garlic Parmesan Chicken Meatloaves recipe.
how to make Garlic Parmesan Crockpot Chicken and Potatoes
- Wash the baby potatoes and cut them in half. Mince the garlic and set it aside.
- Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes if you use them.
- Put the halved potatoes in the bottom of the crockpot. Lay the seasoned chicken on top of the potatoes.
- Pour the chicken broth over the chicken and potatoes so they stay moist.
- Sprinkle the minced garlic over the chicken. Add the grated parmesan on top of the chicken.
- Cover the crockpot and cook on low for 6–7 hours or high for 3–4 hours. Cook until the chicken reaches 165°F (75°C) and the potatoes are fork-tender.
- Carefully lift the chicken and potatoes from the crockpot. Spoon any sauce left in the pot over the dish.
- If you like, chop fresh parsley and sprinkle it on top before you serve.
Ingredients :
- 4 boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Directions :
Making Garlic Parmesan Crockpot Chicken and Potatoes is straightforward. Follow these simple steps to create a delicious meal:
- Begin by washing the baby potatoes and halving them. Mince the garlic cloves and set aside.
- Season the Chicken: Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes (if using) until evenly coated.
- Place Ingredients in Crockpot: Layer the halved potatoes in the bottom of the crockpot. Place the seasoned chicken breasts on top.
- Add Chicken Broth: Pour the chicken broth over the chicken and potatoes, ensuring they are well coated.
- Add Garlic and Cheese: Sprinkle the minced garlic evenly over the chicken. Then, add the grated parmesan cheese on top, making sure it covers the chicken nicely.
- Cook the Mixture: 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.
- After the recommended cooking time, check if the chicken reaches an internal temperature of 165°F (75°C). The potatoes should be fork-tender.
- Serve and Enjoy: Once cooked, remove the chicken and potatoes gently from the crockpot. Spoon any remaining sauce over the top for extra flavor.
- Garnish: If desired, chop fresh parsley and sprinkle over the dish for added color and flavor before serving.
how to serve Garlic Parmesan Crockpot Chicken and Potatoes
Serve hot straight from the crockpot. Pair it with a green salad, steamed vegetables, or crusty bread to soak up the sauce. You can slice the chicken and place it over the potatoes or plate them side by side. A lemon wedge on the side adds a bright note.
how to store Garlic Parmesan Crockpot Chicken and Potatoes
Let the dish cool to room temperature, then store in an airtight container. Keep in the fridge up to 3–4 days. Reheat in the microwave or in a low oven until hot. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
tips to make Garlic Parmesan Crockpot Chicken and Potatoes
- Use similar size potatoes so they cook evenly.
- Do not lift the lid while cooking often; it loses heat and adds time.
- If you want more sauce, add a bit more chicken broth.
- For a richer flavor, brown the chicken briefly in a pan before placing it in the crockpot.
- Stir the potatoes gently at the end if they look dry, and add a splash of broth.
variation (if any)
- Add sliced carrots or green beans for more vegetables.
- Swap chicken breasts for thighs for more flavor and a bit more fat.
- Use mozzarella with parmesan for a cheesier top.
- Add a splash of white wine instead of part of the broth for a different taste.
FAQs
Q: Can I use frozen chicken breasts?
A: It is best to use thawed chicken. Frozen chicken can cook unevenly in the crockpot and may stay too long in a danger zone for temperature.
Q: Can I cut the cook time if I want it faster?
A: You can cook on high for 3–4 hours instead of low for 6–7 hours. Do not rush below recommended temps; check the internal temperature of the chicken.
Q: Will the parmesan melt into a sauce?
A: The parmesan melts and mixes with the broth and garlic to make a light sauce. It will not be thick like a cream sauce but will add rich flavor.
Q: Can I add fresh herbs?
A: Yes. Add chopped parsley or basil at the end for fresh flavor. Add hardy herbs like rosemary at the start.
Q: How do I keep the potatoes from getting mushy?
A: Use baby potatoes or small potatoes and check doneness before the full time. If they are done early, remove them and keep warm while the chicken finishes.
Garlic Parmesan Crockpot Chicken and Potatoes
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Description
A simple and flavorful crockpot recipe featuring tender chicken and soft baby potatoes in a garlic-parmesan sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Wash the baby potatoes and cut them in half. Mince the garlic and set it aside.
- Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes if you use them.
- Put the halved potatoes in the bottom of the crockpot. Lay the seasoned chicken on top of the potatoes.
- Pour the chicken broth over the chicken and potatoes.
- Sprinkle the minced garlic over the chicken. Add the grated parmesan on top of the chicken.
- Cover the crockpot and cook on low for 6–7 hours or high for 3–4 hours.
- Carefully lift the chicken and potatoes from the crockpot and spoon any remaining sauce over the dish.
- Garnish with chopped fresh parsley before serving, if desired.
Notes
Serve hot with a green salad, steamed vegetables, or crusty bread. Optionally, add a lemon wedge for a bright note.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
