Crockpot Garlic Parmesan Chicken and Potatoes
A delicious and effortless one-pot meal featuring tender chicken breasts and baby potatoes in a creamy garlic Parmesan sauce.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Ensure even cooking
- 1 pound baby potatoes, halved Can use other types of potatoes
- 1 cup heavy cream Can substitute with half-and-half or non-dairy cream
- 1/2 cup grated Parmesan cheese Key ingredient for flavor
- 4 cloves garlic, minced Fresh garlic enhances flavor
- 1 teaspoon Italian seasoning Can swap with fresh herbs
- to taste Salt and pepper Adjust for personal preference
- for garnish Fresh parsley, chopped Optional, for serving
Instructions
Preparation
- Start by placing the chicken breasts and halved baby potatoes into your crockpot. Make sure they are evenly distributed for optimal cooking.
- In a mixing bowl, combine the heavy cream, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Whisk until smooth and well-blended.
- Pour the creamy mixture over the chicken and potatoes in the crockpot, spreading it evenly. Cover the pot, sealing in the flavors.
Cooking
- Set your crockpot to low and cook for 6-8 hours, or on high for 3-4 hours, until the chicken is thoroughly cooked and the potatoes are tender.
- Pro Tip: You’ll know it’s ready when your kitchen smells amazing and the chicken is a perfect golden color.
Notes
Store leftovers in an airtight container in the fridge for up to three days. This recipe freezes well; cool completely before transferring to a freezer-safe container. To reheat, thaw overnight in the refrigerator and warm in the microwave or crockpot.