Garlic Parmesan Crockpot Chicken & Potatoes
A creamy and flavorful dish featuring tender chicken breasts and baby potatoes, infused with garlic and Parmesan cheese, all cooked effortlessly in a crockpot.
Ingredients
For the Base
- 4 pieces chicken breasts, boneless and skinless
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
For the Seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
For the Sauce
- 1 cup grated Parmesan cheese
- 1 cup chicken broth
To Serve
- 2 cups fresh spinach
- 2 tablespoons freshly chopped parsley for garnish
- lemon wedges for serving Optional
Instructions
Preparation
- Season the chicken breasts with salt, pepper, garlic powder, oregano, and thyme, ensuring both sides are well-coated.
- In a large skillet over medium-high heat, add olive oil and sear the chicken breasts until golden brown on both sides, approximately 2-3 minutes per side. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- In the crockpot, layer the halved baby potatoes and sprinkle with salt and pepper. Place the seared chicken breasts over the potatoes.
- Pour chicken broth over the chicken and potatoes, then sprinkle the grated Parmesan cheese on top.
Cooking
- Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
Finishing Touches
- About 30 minutes before serving, add fresh spinach to the crockpot and allow it to wilt.
- Garnish with freshly chopped parsley and serve warm with optional lemon wedges.
Notes
For best results, avoid opening the lid during cooking to maintain heat. You can prepare ingredients in advance and store in the fridge overnight.