Easy Garlic Parmesan Crockpot Chicken and Potatoes

★★★★★

4.8 from 10 reviews

This Garlic Parmesan Crockpot Chicken and Potatoes recipe is a simple, hearty, and flavorful meal perfect for busy weeknights. Tender chicken breasts and baby potatoes are slow-cooked with garlic, Italian seasoning, and a generous amount of parmesan cheese, creating a deliciously cheesy and savory dish with minimal effort. The crockpot method ensures juicy, melt-in-your-mouth chicken paired with perfectly cooked potatoes, making it a comforting and satisfying dinner option.

Author: Stella
Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes (average low setting)
Total Time: 6 hours 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Slow Cooker
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Chicken and Potatoes

4 boneless, skinless chicken breasts
1.5 pounds baby potatoes, halved

Seasonings and Sauces

1 cup chicken broth
1/2 cup grated parmesan cheese
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
2 tablespoons olive oil

Garnish

Fresh parsley for garnish (optional)

Instructions

Prepare the Ingredients: Wash the baby potatoes thoroughly and cut them in half to ensure even cooking. Mince the garlic cloves finely and set aside for layering later.
Season the Chicken: Rub the chicken breasts evenly with olive oil, then sprinkle with Italian seasoning, salt, black pepper, and optional red pepper flakes. Make sure each piece is well coated to infuse maximum flavor.
Place Ingredients in Crockpot: Arrange the halved potatoes at the bottom of the crockpot in an even layer. Place the seasoned chicken breasts on top of the potatoes to ensure even cooking and flavor melding.
Add Chicken Broth: Pour the chicken broth evenly over the chicken and potatoes, which will keep the dish moist and flavorful during cooking.
Add Garlic and Cheese: Sprinkle the minced garlic over the chicken breasts, followed by the grated parmesan cheese. The cheese will melt into a delicious crust as it cooks.
Cook the Mixture: Cover the crockpot with its lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours. This slow cooking will tenderize the chicken and potatoes perfectly.
Check for Doneness: Verify that the chicken has reached an internal temperature of 165°F (75°C) with a meat thermometer. The potatoes should be fork-tender before serving.
Serve and Enjoy: Gently remove the chicken and potatoes from the crockpot onto plates or a serving dish. Spoon any juices left in the crockpot over the top to enhance flavor.
Garnish: Optionally, sprinkle fresh chopped parsley over the finished dish to add a pop of color and fresh herb flavor.

Notes

For a spicier bite, increase the amount of red pepper flakes or add a dash of cayenne pepper.
Baby potatoes can be substituted with fingerling potatoes or Yukon Gold potatoes cut into similar sizes.
To make it gluten-free, ensure the chicken broth is certified gluten-free.
Leftovers keep well in the refrigerator for 2-3 days and can be reheated gently.
If using frozen chicken breasts, thaw them fully before cooking to ensure even cooking.
Parmesan can be swapped for Pecorino Romano for a slightly different cheese flavor.