Garlic Parmesan Chicken Potatoes (Printer-Friendly)
Tender chicken and potatoes smothered in creamy garlic and Parmesan sauce, slow cooked for full flavor.
# List of Ingredients:
→ Protein
01 -
2 pounds boneless, skinless chicken breasts
→ Vegetables
02 -
2 pounds baby potatoes, halved
→ Liquids
03 -
1 cup chicken broth
04 -
1 cup heavy cream
→ Cheese
05 -
1 cup freshly grated Parmesan cheese
→ Aromatics and Seasonings
06 -
4 cloves garlic, minced
07 -
1 teaspoon Italian seasoning
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Garnish
10 -
Fresh parsley, chopped (optional)
# Preparation Steps:
01 -
Wash and halve the baby potatoes. Mince the garlic cloves and set aside.
02 -
Place the halved baby potatoes in the bottom of the crockpot. Season evenly with salt, black pepper, and Italian seasoning.
03 -
Arrange the chicken breasts on top of the seasoned potatoes. Season the chicken with salt and black pepper.
04 -
In a mixing bowl, whisk together chicken broth, heavy cream, minced garlic, and half of the grated Parmesan cheese until fully combined.
05 -
Pour the creamy mixture evenly over the chicken and potatoes in the crockpot.
06 -
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and tender.
07 -
Before serving, sprinkle the remaining Parmesan cheese over the dish and allow it to melt.
08 -
Optionally, garnish with freshly chopped parsley. Serve hot and enjoy.
# Additional Suggestions:
01 -
Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat gently with added cream or broth to restore sauce consistency.
02 -
For a different flavor, substitute baby potatoes with sweet potatoes.
03 -
Using cooked rotisserie chicken allows adding it during the last hour of cooking to heat through.