Garlic Parmesan Crockpot Chicken
A cozy and effortless dish featuring tender chicken and baby potatoes cooked in a savory garlic and parmesan sauce, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5–2 lbs total
- 1.5 lbs baby potatoes, halved small red or gold work great
- 0.5 cup grated Parmesan cheese freshly grated is best for flavor
- 4 cloves garlic, minced or 1–1½ tsp garlic powder in a pinch
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp salt adjust to taste; parmesan adds saltiness
- 0.25 tsp black pepper
- 0.25 cup olive oil or melted butter for richer flavor
- 0.25 cup chopped fresh parsley for finishing
Instructions
Preparation
- Lightly spray or grease the crockpot base to prevent sticking.
- Place the 4 chicken breasts in a single layer in the crockpot. Arrange the halved baby potatoes around and on top of the chicken.
- In a medium bowl, combine the 1/2 cup grated Parmesan, minced garlic, oregano, basil, salt, pepper, and olive oil. Stir into a thick, pourable paste.
- Spoon and pour the mixture evenly over the chicken and potatoes, trying to coat as much surface as possible without mixing.
Cooking
- Cover and cook on LOW for 6 hours, or on HIGH for 3 hours.
- Chicken is done when an instant-read thermometer reads 165°F (74°C) and the potatoes are fork-tender.
- Remove the lid, sprinkle with chopped fresh parsley, and let rest for 5 minutes before serving.
Notes
For a thicker sauce, simmer 1/2 cup of the cooking liquid with a teaspoon of cornstarch slurry until thickened, then drizzle back over the chicken. Refrigerate leftovers within 2 hours and consume within 3–4 days. Freeze portions for up to 3 months.