Description
A comforting and easy recipe for tender chicken and velvety potatoes infused with garlic and Parmesan cheese, cooked effortlessly in a crockpot.
Ingredients
Scale
- 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
- Prepare the Potatoes: Start by washing and halving the baby potatoes. Mince the garlic cloves and set them aside.
- Season the Chicken: Rub the chicken breasts with olive oil, then coat them in Italian seasoning, salt, black pepper, and red pepper flakes (if using).
- Layer in Crockpot: Place the halved potatoes at the bottom of the crockpot, then lay the seasoned chicken breasts on top.
- Add Chicken Broth: Pour the chicken broth over the chicken and potatoes, ensuring they are well coated.
- Sprinkle Garlic and Cheese: Evenly distribute the minced garlic over the chicken followed by the grated Parmesan cheese.
- Cook the Mixture: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and the internal temperature reaches 165°F (75°C).
- Serve and Enjoy: Carefully remove the chicken and potatoes from the crockpot and spoon any remaining sauce over the top for added flavor.
- Garnish: For an added touch, chop fresh parsley and sprinkle it over the dish before serving.
Notes
For best results, choose fresh chicken and avoid overcrowding the crockpot. Experiment with different cheeses for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg