Crockpot Garlic Parmesan Chicken and Potatoes
A comforting dish with tender chicken breasts and soft baby potatoes in a rich, creamy garlic Parmesan sauce, made effortlessly in the crockpot.
Ingrédients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 pound baby potatoes, halved Wash thoroughly before cutting
- 1 cup chicken broth Use gluten-free broth for a gluten-free option
- 1/2 cup heavy cream Can be substituted with coconut milk or cashew cream for dairy-free option
- 1/2 cup grated Parmesan cheese Freshly grated is recommended
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning Can be substituted with fresh herbs
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped For garnish
Instructions
Preparation
- Gather all ingredients and measure them out.
- Wash the baby potatoes thoroughly and cut them in half.
- Mince the garlic cloves.
Cooking
- Place the halved baby potatoes at the bottom of the crockpot.
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- Arrange the seasoned chicken on top of the potatoes.
- In a separate bowl, whisk together chicken broth, heavy cream, Parmesan cheese, and minced garlic.
- Pour the creamy mixture 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 reaches an internal temperature of 165°F.
- Gently lift out the chicken and potatoes and stir the remaining sauce.
- Serve with drizzle of sauce and garnish with freshly chopped parsley.
Notes
This dish is perfect for meal prep and can be customized with different vegetables and proteins. Store leftovers in an airtight container for up to 3–4 days in the refrigerator or freeze for 2–3 months.