Garlic Parmesan Crockpot Chicken and Potatoes

Imagine tender chicken breasts infused with Parmesan and garlic, paired with perfectly seasoned baby potatoes, all slow-cooked to perfection. This dish is a complete meal that requires minimal effort while delivering maximum flavor.

Whether you’re planning a weeknight dinner or meal prepping ahead, this recipe is a crowd-pleaser that brings comfort and satisfaction to the table.

Why this slow cooker recipe stands out

• The chicken stays moist and tender thanks to the slow cooking method, absorbing the rich flavors of garlic and Parmesan.
• Baby potatoes cook alongside the chicken, soaking up the juices for a perfectly seasoned side dish.
• Minimal prep time makes this recipe ideal for busy schedules, with just 10 minutes of hands-on work required.

Ingredients you’ll need

• 4 boneless, skinless chicken breasts
• 1 pound baby potatoes, halved
• 1 cup grated Parmesan cheese
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped (for garnish)

Step-by-step guide to making this dish

Start by preparing the Parmesan mixture. In a large bowl, combine the grated Parmesan cheese, minced garlic, Italian seasoning, salt, and black pepper.

Coat the chicken breasts evenly in the Parmesan mixture, ensuring each piece is well-covered for maximum flavor. Set them aside while you prepare the crockpot.

Place the halved baby potatoes at the bottom of the crockpot. Drizzle them with olive oil and toss to coat evenly.

Lay the coated chicken breasts on top of the potatoes, creating a delicious layer of flavors. Pour the chicken broth over the chicken and potatoes to keep everything tender during cooking.

Cover the crockpot and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is fully cooked and tender. Once done, garnish the dish with chopped fresh parsley before serving.

Pro tips for the perfect result

• For even cooking, ensure the chicken breasts are of similar thickness before coating them with the Parmesan mixture.
• Use baby potatoes of uniform size to guarantee they cook evenly alongside the chicken.
• If you prefer a crispier texture, briefly broil the cooked chicken in the oven before serving.

How to store and reheat leftovers

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm the chicken and potatoes in a microwave-safe dish or in the oven at 350°F until heated through.

Avoid overcooking during reheating to preserve the tender texture of the chicken and potatoes.

Ingredient swaps you can try

If you don’t have baby potatoes, small Yukon Gold potatoes cut into chunks make an excellent substitute. For a slightly different flavor profile, swap Italian seasoning with a mix of dried thyme and rosemary.