Garlic Parmesan Crockpot Chicken

This Garlic Parmesan Crockpot Chicken and Potatoes recipe is perfect for busy days when you want a comforting and hearty meal without a lot of fuss. It brings together tender chicken breasts, creamy baby potatoes, and a flavorful blend of garlic and parmesan that cooks low and slow to create a rich, satisfying dinner.

I first made this when I wanted a filling meal after a long day and was amazed how everything cooked so perfectly together with minimal effort. Now it’s a go-to when I want something special but easy.

Ingredients

• Four boneless skinless chicken breasts: for lean protein and quick cooking
• One and a half pounds baby potatoes halved: for creamy texture that soaks up all the flavors
• One cup chicken broth: to keep the dish moist and add savory richness
• Half cup grated parmesan cheese: which melts into the sauce creating a luscious cheesy flavor
• Four cloves garlic minced: to give the dish a fragrant and bold taste
• One tablespoon Italian seasoning: packed with herbs like oregano and basil for warmth and aroma
• One teaspoon salt: to bring out all the flavors
• Half teaspoon black pepper: for a gentle spicy note
• Half teaspoon red pepper flakes optional: for a subtle kick if you like heat
• Two tablespoons olive oil: to help season and brown the chicken before slow cooking
• Fresh parsley for garnish: to add a pop of color and fresh herbal brightness

Instructions

When selecting potatoes:

Look for smooth skin without soft spots or green patches. Use freshly grated parmesan if possible for the best melt and flavor.

Prepare the Ingredients:

Start by washing the baby potatoes thoroughly and then cutting them in half so they cook evenly and absorb flavors. Mince the garlic cloves finely so it disperses well throughout the dish.

Season the Chicken:

Rub the chicken breasts all over with olive oil then coat evenly with Italian seasoning salt black pepper and red pepper flakes if using. This step infuses the chicken with herbs and seasoning that develop as it cooks.

Place Ingredients in Crockpot:

Spread the halved baby potatoes in an even layer at the bottom of the crockpot. Arrange the seasoned chicken breasts on top of the potatoes to allow cooking juices to drip down adding flavor.

Add Chicken Broth:

Pour the chicken broth gently over the chicken and potatoes so everything stays moist during cooking and the flavors meld together.

Add Garlic and Cheese:

Evenly sprinkle the minced garlic all over the chicken making sure each piece gets some. Then cover the chicken with the grated parmesan cheese which will melt into a delicious coating.

Cook the Mixture:

Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should become tender and fully cooked while the potatoes soften and soak up the savory sauce.

Check for Doneness:

Use a meat thermometer to ensure the chicken has reached an internal temperature of 165 degrees Fahrenheit or 75 degrees Celsius. The potatoes should be easily pierced with a fork indicating they are soft and done.

Serve and Enjoy:

Carefully remove the chicken and potatoes from the crockpot placing on serving plates. Spoon any remaining flavorful sauce over the top for extra moisture and taste.

Garnish:

Chop fresh parsley and sprinkle it on the dish as a final touch to brighten it visually and add a fresh herbal note to each bite.

My favorite part of this dish has to be the parmesan cheese melting into the garlic infused cooking juices creating a sauce that lights up every bite. It reminds me of sharing cozy dinners with family during chilly evenings when a warm slow cooker meal feels like the perfect hug.

Storage Tips

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in a microwave to keep the chicken moist. This meal also freezes well if you want to prepare it ahead and pull it out later for a quick dinner.

Ingredient Substitutions

You can swap chicken breasts for thighs if you prefer a richer juicier meat but adjust cooking time accordingly. Yukon gold potatoes are a great alternative to baby potatoes for a creamier texture. Parmesan can be replaced with Pecorino Romano for a sharper cheese flavor.

Serving Suggestions

Serve this dish with a simple green salad to add freshness and balance the richness. Crusty bread or garlic rolls make great accompaniments to soak up the flavorful sauce. A side of steamed green beans or roasted asparagus rounds out the meal nicely.

This recipe is perfect for busy days yet delivers a rich and satisfying meal. Give it a try for a comforting dinner with minimal effort.

FAQs about Recipes

→ Can I use a different type of potatoes?

Yes, Yukon gold or red potatoes can be used instead of baby potatoes. Just cut them into evenly sized pieces for consistent cooking.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and is no longer pink inside. Potatoes should be fork-tender.

→ Can I add vegetables to this dish?

Absolutely! Consider adding carrots, green beans, or bell peppers for extra color and nutrients. Add them halfway through cooking to avoid overcooking.

→ Is it necessary to use chicken broth?

Chicken broth adds moisture and depth of flavor, but water can be substituted if needed. Using broth enhances the overall taste.

→ Can I prepare this dish without a crockpot?

Yes, you can bake it in the oven at 350°F (175°C) covered in a baking dish for about 45 minutes to 1 hour, until chicken is cooked and potatoes are tender.