Garlic Parmesan Crockpot Chicken and Potatoes
Effortless dinner of tender chicken and potatoes slow-cooked in a garlicky, cheesy broth.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 – 2 lb total)
- 4 medium potatoes, diced (Yukon Gold or red preferred)
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1/4 cup chicken broth
- 1 tablespoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Spray or lightly oil the inside of a 6-quart crockpot.
- Spread the diced potatoes in an even layer across the bottom.
- Pat the chicken breasts dry. Season both sides with salt, pepper, and Italian seasoning.
- Place the breasts on top of the potatoes in a single layer.
- Whisk together minced garlic, chicken broth, and grated Parmesan until combined.
- Pour the mixture evenly over the chicken and potatoes.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- Check that the chicken is done when an instant-read thermometer reads 165°F and potatoes are tender when pierced with a fork.
- Optional: If you like a slightly thickened sauce, remove the lid for the last 20–30 minutes to reduce liquid.
- Garnish with chopped fresh parsley before serving.
Notes
For lower-carb, swap potatoes for cauliflower florets in the last 2 hours. For creaminess, add heavy cream or cream cheese in the final 30 minutes.