This Garlic Parmesan Crockpot Chicken and Potatoes is the ultimate comfort food—easy to make, bursting with flavor, and cooked to perfection in the slow cooker. The tender chicken breasts are paired with creamy baby potatoes, all seasoned with garlic, Parmesan cheese, and Italian herbs. Perfect for busy days when you want a meal that practically makes itself, this recipe will quickly become a favorite!
Why You’ll Love This Recipe
This Garlic Parmesan Crockpot Chicken and Potatoes is a one-pot wonder that delivers maximum flavor with minimal effort. The chicken comes out juicy and tender, infused with garlic and Parmesan goodness. The baby potatoes are perfectly cooked, absorbing all the savory broth and seasoning, making every bite incredibly satisfying. Plus, the slow cooker does all the work for you, making this a super easy meal for any occasion.
Ingredients
- 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)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Ingredients:
- Wash and Halve the Potatoes: Begin by washing the baby potatoes and cutting them in half. Set them aside.
- Mince the Garlic: Mince the garlic cloves and set them aside.
2. Season the Chicken:
- Season the Chicken Breasts: Rub the chicken breasts with olive oil, then season evenly with Italian seasoning, salt, black pepper, and red pepper flakes (if using).
3. Place Ingredients in the Crockpot:
- Layer the Potatoes: Layer the halved potatoes at the bottom of the crockpot.
- Add the Chicken: Place the seasoned chicken breasts on top of the potatoes.
4. Add Chicken Broth:
- Pour Broth: Pour the chicken broth evenly over the chicken and potatoes, ensuring they are well coated with the liquid.
5. Add Garlic and Cheese:
- Sprinkle Garlic: Evenly distribute the minced garlic over the chicken.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese on top of the chicken, ensuring it covers the chicken breasts evenly.
6. Cook the Mixture:
- Set the Crockpot: Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked through. The chicken should reach an internal temperature of 165°F (75°C), and the potatoes should be fork-tender.
7. Check for Doneness:
- Check the Temperature: After the cooking time, check the chicken’s internal temperature to ensure it’s safe to eat. The potatoes should be soft and easily pierced with a fork.
8. Serve and Enjoy:
- Remove the Chicken and Potatoes: Carefully remove the chicken breasts and potatoes from the crockpot. Spoon some of the leftover sauce from the crockpot over the chicken and potatoes for added flavor.
9. Garnish:
- Add Fresh Parsley: Chop some fresh parsley and sprinkle it over the dish for a burst of color and added flavor before serving.
Servings and Timing
- Servings: This recipe makes about 4 servings.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: Approximately 6-7 hours (depending on your slow cooker setting)
Variations
- Add Vegetables: Feel free to add other vegetables, like carrots, onions, or bell peppers, to the crockpot for extra flavor and nutrients.
- Creamy Version: For a creamier texture, stir in 1/2 cup of heavy cream or sour cream about 30 minutes before the soup finishes cooking.
- Spicy Kick: Increase the red pepper flakes or add a diced jalapeño to the mix for some extra heat.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the cooked chicken and potatoes for up to 2 months. Just make sure to let it cool completely before transferring to a freezer-safe container.
- Reheating: Reheat in the microwave or on the stovetop until warmed through. Add a little extra chicken broth if needed to loosen up the sauce.
FAQs
Can I use bone-in chicken instead of boneless chicken breasts?
Yes, bone-in chicken works well too. You may need to adjust the cooking time by 30 minutes or so, depending on the size of the chicken pieces.
Can I use other types of potatoes?
Yes, other potatoes like Yukon Gold or Russet potatoes can be used, but baby potatoes tend to cook well in the crockpot and hold their shape.
Can I make this recipe without Parmesan cheese?
Yes, you can substitute the Parmesan with other cheese options, such as mozzarella or cheddar, but keep in mind the flavor profile will change slightly.
Can I cook this on the stovetop instead of a crockpot?
Yes, you can make this recipe on the stovetop by simmering the chicken and potatoes in a large pot. However, the cooking time will be shorter—around 30-40 minutes on low heat, depending on the size of the chicken breasts.
Can I add a different seasoning instead of Italian seasoning?
Absolutely! You can use other seasonings such as oregano, thyme, rosemary, or even a chicken seasoning blend to suit your taste.
Conclusion
This Garlic Parmesan Crockpot Chicken and Potatoes is an incredibly easy and flavorful dish that requires minimal prep but delivers maximum taste. The chicken comes out tender and juicy, while the potatoes soak up all the savory goodness from the broth, Parmesan, and seasonings. It’s the perfect meal for busy nights or when you just want a comforting dish with little effort. Enjoy this hearty and delicious meal with your family or friends!
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Garlic Parmesan Crockpot Chicken and Potatoes: An Incredible Ultimate Recipe
- Total Time: Approximately 6-7 hours (depending on slow cooker setting)
- Yield: 4 servings
Description
Garlic Parmesan Crockpot Chicken and Potatoes is a comforting one-pot meal with juicy chicken breasts, creamy baby potatoes, and a savory garlic-Parmesan broth. This dish is easy to make and packed with flavor, perfect for busy days or cozy dinners.
Ingredients
4 boneless, skinless chicken breasts
1.5 pounds baby potatoes, halved
1 cup chicken broth
½ cup grated Parmesan cheese
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
2 tablespoons olive oil
Fresh parsley for garnish (optional)
Instructions
- Wash and halve the baby potatoes and mince the garlic. Set aside.
- Rub the chicken breasts with olive oil and season evenly with Italian seasoning, salt, black pepper, and red pepper flakes (if using).
- Layer the halved potatoes at the bottom of the crockpot. Place the seasoned chicken breasts on top of the potatoes.
- Pour the chicken broth evenly over the chicken and potatoes, ensuring they are well coated with the liquid.
- Distribute the minced garlic evenly over the chicken. Sprinkle the grated Parmesan cheese on top of the chicken breasts.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked through. The internal temperature of the chicken should reach 165°F (75°C), and the potatoes should be fork-tender.
- After cooking, check the temperature of the chicken and the tenderness of the potatoes. Ladle the soup into bowls and spoon some of the broth over the chicken and potatoes for added flavor.
- Garnish with fresh parsley before serving (optional).
Notes
- Feel free to add vegetables like carrots, onions, or bell peppers for more texture and flavor.
- For a creamier version, stir in ½ cup of heavy cream or sour cream 30 minutes before the soup finishes cooking.
- Increase the red pepper flakes or add a diced jalapeño for a spicier kick.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- If reheating, add a splash of chicken broth to loosen up the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 125 mg
