Go Back

Garlic Parmesan Crockpot Chicken and Potatoes

A delicious and nutritious meal that's simple to prepare, packed with flavor, protein, and perfect for meal prep or weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts High in protein and low in fat.
  • 1.5 pounds baby potatoes, halved Adds hearty texture, soak up flavors.
  • 1 cup chicken broth Adds moisture and savory depth.
  • 1/2 cup grated parmesan cheese Rich flavor and source of calcium.
  • 4 cloves garlic, minced Supports heart health.
  • 1 tablespoon Italian seasoning Enhances overall flavor.
  • 1 teaspoon salt Brings out flavors.
  • 1/2 teaspoon black pepper Adds slight kick.
  • 1/2 teaspoon red pepper flakes (optional) For a spicy twist.
  • 2 tablespoons olive oil Heart-healthy fat.
  • to taste Fresh parsley for garnish (optional) Adds color and freshness.

Method
 

Preparation
  1. Wash the baby potatoes and halve them for even cooking.
  2. Rub chicken breasts with olive oil, Italian seasoning, salt, black pepper, and optional red pepper flakes until evenly coated.
Cooking
  1. Layer the halved potatoes in the bottom of the crockpot, then place the seasoned chicken breasts on top.
  2. Pour the chicken broth over the chicken and potatoes, ensuring they are well coated.
  3. Sprinkle minced garlic over the chicken, then add grated parmesan cheese on top.
  4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.
  5. Check that the chicken reaches an internal temperature of 165°F (75°C) and that the potatoes are fork-tender.
Serving
  1. Remove chicken and potatoes gently from the crockpot, spooning any remaining sauce over the top.
  2. Chop fresh parsley and sprinkle it over the dish before serving.

Notes

For lower carbs, substitute cauliflower for some or all of the potatoes. This recipe is fantastic for meal prep; leftovers can be stored in the fridge for up to 3 days.