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Chef Taha Ayad's Recipe Garlic Parmesan Crockpot Chicken and Potatoes with golden baby potatoes and parsley

Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan Crockpot Chicken combines tender chicken breasts, baby potatoes, fresh garlic, broth, and Parmesan in one easy slow-cooker dinner. It requires minimal preparation and cooks until the chicken is juicy and the potatoes are fork-tender.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Potatoes
  • 1.5 lb baby potatoes washed and halved
  • 4 boneless skinless chicken breasts similar in size
  • 1-2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes optional
  • 4-5 cloves garlic minced
  • ½ cup Parmesan cheese finely grated
  • 1 cup chicken broth use certified gluten-free if needed
  • fresh parsley chopped, optional for garnish

Equipment

  • 5- to 6-Quart Slow Cooker
  • Cutting Board
  • Chef’s Knife
  • Measuring Spoons
  • Liquid Measuring Cup
  • Fine Grater
  • Instant-Read Thermometer

Method
 

  1. Wash the baby potatoes, cut them in half, and mince the garlic cloves.
  2. Rub the chicken breasts with olive oil, then season both sides evenly with Italian seasoning, salt, black pepper, and red pepper flakes if using.
  3. Arrange the halved potatoes in an even layer across the bottom of the slow cooker.
  4. Place the seasoned chicken breasts in a single layer over the potatoes without stacking them.
  5. Pour the chicken broth around the chicken and over the potatoes.
  6. Scatter the minced garlic evenly over the chicken, then sprinkle the grated Parmesan cheese across the top.
  7. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours without repeatedly lifting the lid.
  8. Check the thickest part of each chicken breast with an instant-read thermometer and remove the chicken when it reaches 165°F.
  9. Pierce the potatoes with a fork to confirm they are tender, allowing them to cook for an additional 15 to 20 minutes if needed.
  10. Transfer the chicken and potatoes to a serving dish, spoon the garlic-Parmesan cooking liquid over the top, and garnish with chopped parsley if desired.

Notes

  1. Cut the potatoes into evenly sized pieces so they finish cooking at the same time.
  2. Avoid opening the slow cooker repeatedly because lost heat can extend the cooking time.
  3. If the chicken reaches 165°F before the potatoes are tender, remove it and keep it covered while the potatoes finish cooking.
  4. Store leftovers with some cooking liquid in an airtight container in the refrigerator for 3 to 4 days.
  5. Reheat gently with a spoonful of broth or reserved cooking liquid to help the chicken retain moisture.
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