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Crockpot Garlic Parmesan Chicken served with potatoes
Linda S. Smith

Garlic Parmesan Crockpot Chicken and Potatoes

A savory, cheesy meal featuring tender chicken breasts and flavorful baby potatoes, cooked effortlessly in a crockpot.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
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
  • 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
  • to taste fresh parsley for garnish (optional)

Method
 

Preparation
  1. Wash the baby potatoes and cut them in half.
  2. Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
  3. Place the halved potatoes in the crockpot bottom.
  4. Lay the seasoned chicken on top.
  5. Pour the chicken broth over the chicken and potatoes.
  6. Sprinkle minced garlic over the chicken, followed by the grated parmesan cheese.
Cooking
  1. Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is fork-tender.
  2. Ensure the chicken reaches 165°F (75°C), and the potatoes are tender.
Serving
  1. Carefully remove everything from the crockpot, spooning sauce over the dish.
  2. If desired, chop fresh parsley and sprinkle over the top before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 45gFat: 15gSaturated Fat: 5gSodium: 650mgFiber: 4gSugar: 1g

Notes

Store leftovers in an airtight container for up to 3-4 days. Freeze individual portions for up to 3 months. Reheat to a minimum internal temperature of 165°F (75°C). Prep chicken and potatoes a day in advance to save time.

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