Description
A beautifully simple crockpot recipe featuring tender chicken and flavorful garlic parmesan potatoes, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 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
- Fresh parsley for garnish (optional)
Instructions
- Wash and prepare the baby potatoes, cutting them in half and setting aside.
- Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes until well coated.
- Place the halved potatoes at the bottom of the crockpot, then lay the seasoned chicken on top.
- Pour the chicken broth over the chicken and potatoes.
- Sprinkle the minced garlic over the chicken and add the grated parmesan cheese.
- Cover and set the crockpot on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the chicken and potatoes from the crockpot and drizzle any remaining sauce over the top.
- Chop fresh parsley and sprinkle over the dish before serving.
Notes
For a low-carb option, serve over zucchini noodles. Leftovers can last in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 80mg