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–+ servings

Garlic Parmesan Crockpot Chicken and Potatoes

A comforting and easy-to-make dish featuring juicy chicken breasts and tender baby potatoes, infused with garlic and parmesan flavors, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1.5 pounds baby potatoes, halved
  • 1 cup chicken broth
  • 1/2 cup grated parmesan cheese For a dairy-free option, skip the parmesan or use a dairy-free cheese alternative.
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes Optional for heat.
  • 2 tablespoons olive oil
  • to taste Fresh parsley for garnish Optional.

Method
 

Preparation
  1. Wash the baby potatoes thoroughly and cut them in half to ensure even cooking.
  2. Rub the chicken breasts with olive oil and sprinkle with Italian seasoning, salt, black pepper, and red pepper flakes if desired.
Cooking
  1. Place the halved potatoes at the bottom of the crockpot and layer the seasoned chicken on top.
  2. Pour the chicken broth over everything, ensuring all ingredients are well-coated.
  3. Distribute minced garlic over the chicken and sprinkle the grated parmesan for a cheesy crust.
  4. Cover and set the crockpot to cook on low for 6–7 hours or high for 3–4 hours, checking that the chicken reaches an internal temperature of 165°F (75°C).
  5. Gently remove the contents from the crockpot and drizzle any remaining sauce over the chicken and potatoes.
Serving
  1. Sprinkle fresh parsley over the dish before serving.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 40gFat: 18gSaturated Fat: 6gSodium: 800mgFiber: 4gSugar: 2g

Notes

To store leftovers, allow the dish to cool and then transfer to an airtight container. It will keep well in the refrigerator for 3–4 days. For longer storage, consider freezing portions separately. Reheat gently with a splash of broth to keep it moist.

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