Garlic Parmesan Crockpot Chicken and Potatoes
A hassle-free dinner featuring juicy chicken and creamy garlic parmesan potatoes, all cooked slowly in a crockpot.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 pounds baby potatoes, halved
- 1 cup chicken broth
- 1 cup heavy cream Can be substituted with low-fat cream
- 1 cup grated Parmesan cheese Divided into two parts
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Instructions
Preparation
- Halve the baby potatoes and place them in the bottom of the crockpot.
- Season the chicken breasts with salt, pepper, and Italian seasoning, then layer them on top of the potatoes.
Sauce Preparation
- In a separate bowl, mix together the chicken broth, heavy cream, minced garlic, and half of the Parmesan cheese. Stir until combined.
Combining Ingredients
- Pour the sauce mixture over the chicken and potatoes in the crockpot.
- Sprinkle the remaining Parmesan cheese on top.
Cooking
- Set your crockpot on low and cook for 6-8 hours or on high for 4-5 hours, until the chicken is tender and cooked through.
Serving
- Serve directly from the crockpot or transfer to a serving dish, spooning the creamy sauce over the top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or warm on the stovetop with a splash of broth or cream. Can be frozen for up to 3 months.