Garlic Parmesan Crockpot Chicken and Potatoes
A rich garlic parmesan crockpot chicken and potatoes recipe made with tender chicken breasts, baby potatoes, and creamy parmesan for an easy slow cooker dinner.
- Prep Time: 15 minutes
- Cook Time: 3–4 hours (high) or 6–7 hours (low)
- Total Time: ~58 minutes active prep + slow cooking
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooker / Crockpot
- Cuisine: American / Comfort Food
- Diet: Gluten Free
Ingredients
4 boneless, skinless chicken breasts
1.5 lbs baby potatoes, halved
1 cup chicken broth
½ cup grated parmesan cheese
4 cloves garlic, minced
1 tbsp Italian seasoning
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
2 tbsp olive oil
Fresh parsley, chopped (optional for garnish)
Instructions
Wash and halve the baby potatoes. Mince garlic and set aside.
Rub chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
Place halved potatoes in the bottom of the crockpot.
Layer seasoned chicken breasts on top of the potatoes.
Pour chicken broth evenly over the ingredients.
Sprinkle minced garlic over the chicken, then top with grated parmesan cheese.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is fully cooked and potatoes are tender.
Check that chicken reaches an internal temperature of 165°F (75°C).
Carefully serve chicken and potatoes, spooning sauce from the crockpot over the top.
Garnish with fresh parsley before serving if desired.
Notes
For a creamier version, add a splash of heavy cream near the end of cooking.
Chicken thighs can be used instead of breasts for extra juiciness.
Do not overcook on high to avoid dry chicken.
Great served with green beans or a side salad.
