Description
This Crockpot Garlic Parmesan Chicken and Potatoes recipe is a creamy, savory, and comforting one-pot meal made effortlessly in the slow cooker. Perfect for busy weeknights, this dish combines juicy chicken breasts, tender baby potatoes, and a rich garlic Parmesan sauce for a hearty, family-friendly dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- In a small bowl, whisk together melted butter, minced garlic, Italian seasoning, salt, pepper, paprika, and grated Parmesan.
- Place halved baby potatoes in the bottom of the crockpot.
- Season chicken breasts with salt and pepper and place over the potatoes.
- Pour garlic Parmesan mixture over the chicken and potatoes, coating well.
- Pour chicken broth around the edges of the crockpot (not over the Parmesan topping).
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is cooked through and tender.
- Garnish with fresh parsley before serving.
Notes
- Substitute chicken thighs for richer flavor.
- Use chopped regular potatoes if baby potatoes aren’t available.
- Add 1 cup of heavy cream for a creamier sauce.
- Mix in shredded mozzarella for extra cheesiness.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth if needed.
