Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan Crockpot Chicken and Potatoes

Tender chicken breasts slow-cooked with baby potatoes in a creamy garlic parmesan sauce that requires minimal prep and delivers maximum comfort.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

4 boneless, skinless chicken breasts
1.5 lbs baby potatoes halved
1 cup chicken broth
1/2 cup grated parmesan cheese
4 cloves garlic minced
1 tbsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes optional
2 tbsp olive oil
fresh parsley for garnish, optional

Equipment

6-quart slow cooker or crockpot
cutting board
Chef's knife
meat thermometer

Method

Wash baby potatoes and halve them. Mince garlic cloves and set all ingredients aside.
Rub chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes (if using) until evenly coated.
Layer halved potatoes in the bottom of the crockpot.
Place seasoned chicken breasts on top of the potato layer.
Pour chicken broth over chicken and potatoes, ensuring they are well coated.
Sprinkle minced garlic evenly over chicken, then add grated parmesan cheese on top.
Cover crockpot and cook on low for 6-7 hours or high for 3-4 hours, until chicken reaches 165°F internal temperature.
Check that chicken is cooked through (165°F) and potatoes are fork-tender.
Remove chicken and potatoes gently from crockpot and spoon remaining sauce over the top.
Garnish with fresh chopped parsley if desired before serving.

Notes

Cooking times may vary depending on crockpot model. Can use frozen chicken breasts but increase cooking time by 1-2 hours. For extra flavor, add a splash of lemon juice before serving. Store leftovers in airtight container for up to 3 days or freeze for up to 2 months.