Description
This Garlic Parmesan Crockpot Chicken and Potatoes is a hearty, comforting dish made with juicy chicken, tender baby potatoes, and a rich garlic parmesan sauce that slow cooks to perfection.
Ingredients
4 boneless, skinless chicken breasts (or thighs)
1.5 lbs baby potatoes, halved
1/3 cup grated Parmesan cheese
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a small bowl, whisk together olive oil, Parmesan cheese, minced garlic, salt, black pepper, thyme, rosemary, paprika, and crushed red pepper flakes (if using).
- Place the halved baby potatoes in the bottom of the crockpot in an even layer.
- Place the chicken breasts or thighs on top of the potatoes.
- Pour the garlic parmesan sauce over the chicken and potatoes, tossing gently to coat everything evenly.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken is cooked through and potatoes are tender.
- Sprinkle with chopped fresh parsley before serving for added flavor and color.
Notes
Swap chicken breasts for thighs for juicier meat.
Add a few tablespoons of cream cheese or heavy cream in the last 30 minutes for a creamier texture.
Include veggies like carrots or green beans for added nutrition and color.
For a crispier finish, broil the chicken and potatoes for 3–5 minutes after slow cooking.
Leftovers keep well in the fridge for up to 4 days; reheat with a splash of broth for moisture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 412 kcal
- Sugar: 1 g
- Sodium: 630 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg
