Garlic Parmesan Chicken and Potatoes
A low-effort, one-pot meal combining tender chicken breasts and baby potatoes in a garlicky, cheesy sauce. Perfect for busy evenings or family dinners.
Ingredients
Main Ingredients
- 4 pieces chicken breasts (boneless, skinless) Trim excess fat; if very thick, halve or pound to even thickness.
- 1 pound baby potatoes About 24–30 small potatoes; no need to peel.
- 1/4 cup grated Parmesan cheese Freshly grated if possible for best flavor.
- 4 cloves garlic, minced Fresh garlic gives the best aromatic punch.
- 1 teaspoon Italian seasoning Or 1/2 tsp each dried oregano and basil.
- Salt and pepper to taste Parmesan adds saltiness, so go light at first.
- 2 tablespoons olive oil Can substitute melted butter for a richer sauce.
- Fresh parsley for garnish Optional lemon zest for brightness.
Instructions
Preparation
- Place the chicken breasts and baby potatoes in the slow cooker in a single layer as much as possible.
- In a medium bowl, whisk together the Parmesan, minced garlic, Italian seasoning, olive oil, salt, and pepper until combined. The mixture will be fairly thick.
- Pour the Parmesan-garlic mixture evenly over the chicken and potatoes. Use a spoon to turn a few pieces so everything gets coated.
Cooking
- Cover and cook on low for 6–8 hours or high for about 4 hours. The dish is done when the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- Remove the lid, sprinkle with chopped fresh parsley (and lemon zest if using), and serve.
Notes
If you prefer a thicker sauce, remove 1/2 cup of the cooking liquid and whisk in 1 teaspoon cornstarch, then stir back in and cook uncovered on high for 15–20 minutes. Cool leftovers within 2 hours and store in an airtight container in the fridge for 3–4 days. For a creamy version, stir in 1/2 cup heavy cream near the end for enrichment.