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–+ servings

Garlic Parmesan Crockpot Chicken and Potatoes

A cozy crockpot meal featuring tender chicken breasts and buttery potatoes in a savory garlic parmesan sauce, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1.5 pounds baby potatoes, halved Regular potatoes can be used cut to size.
  • 1 cup chicken broth
  • 0.5 cup grated parmesan cheese Can be swapped for a dairy-free alternative.
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon red pepper flakes Optional for a bit of heat.
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley for garnish Optional

Method
 

Preparation
  1. Begin by washing the baby potatoes and halving them. Set those beautiful little gems aside.
  2. Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes until they are evenly coated.
Cooking
  1. Place the halved potatoes in the bottom of the crockpot and then lay the seasoned chicken breasts on top.
  2. Pour the chicken broth over the chicken and potatoes, ensuring they are fully coated.
  3. Sprinkle the minced garlic and add the grated parmesan cheese on top.
  4. Cover the crockpot and set it to cook on low for 6–7 hours or high for 3–4 hours.
  5. Check if the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
  6. Once cooked, gently remove the chicken and potatoes from the crockpot and spoon any remaining sauce over the dish.
  7. If desired, chop fresh parsley and sprinkle over the dish before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 40gFat: 18gSaturated Fat: 6gSodium: 800mgFiber: 5gSugar: 2g

Notes

For sides, consider pairing with fresh green beans or a salad to complement the dish. Leftovers can be stored in airtight containers for 3-4 days or frozen for 2-3 months.

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