Slow Cooker Parmesan Garlic Chicken and Potatoes
A delicious and comforting slow cooker meal featuring tender chicken breasts paired with flavorful baby potatoes, all seasoned with Parmesan cheese, garlic, and herbs.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1/3 cup grated Parmesan cheese
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 cup chicken broth
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- Begin by preparing the ingredients. Rinse and halve the baby potatoes, and mince the garlic if it’s not already done.
- In a small mixing bowl, combine the Parmesan cheese, minced garlic, thyme, basil, oregano, salt, and pepper. Mix well.
- Rub the chicken breasts with olive oil, then coat them with the herb and Parmesan cheese mixture ensuring even coverage.
- Place the halved baby potatoes in the bottom of a slow cooker. Drizzle a little olive oil over the potatoes and sprinkle with a pinch of salt and pepper.
- Nestle the coated chicken breasts on top of the potatoes in the slow cooker.
- Pour the chicken broth around the sides of the chicken to keep the herbs in place and help contribute moisture.
- Cover the slow cooker with its lid and cook on low for 6-8 hours or until the chicken is cooked through and potatoes are tender.
- Once cooked, carefully remove the chicken and potatoes from the slow cooker and place them on a serving dish.
- Garnish with freshly chopped parsley for added flavor and a pop of color.
- Serve warm and enjoy your Slow Cooker Parmesan Garlic Chicken and Potatoes.
Notes
Make sure to coat the chicken well with the cheese and herbs for maximum flavor. If you like your potatoes crispy, you can roast them for a few minutes in the oven after slow cooking. Use fresh herbs for an even fresher taste. Feel free to adjust seasonings according to your taste preferences. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for 2-3 months.