Description
Enjoy a mouthwatering and tender Garlic Parmesan Chicken cooked slowly in a crockpot with baby potatoes, infused with aromatic herbs and a rich Parmesan garlic sauce for a comforting, hands-off meal.
Ingredients
Chicken and Vegetables
- 4 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes, halved
Seasoning and Sauce
- 1/2 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the crockpot base: Place the chicken breasts and halved baby potatoes evenly at the bottom of the crockpot to create the foundation of the dish.
- Mix the sauce: In a separate bowl, combine the grated parmesan cheese, minced garlic, dried oregano, dried basil, salt, pepper, and olive oil. Stir thoroughly to create a flavorful garlic parmesan mixture.
- Add the sauce: Pour the prepared garlic parmesan mixture evenly over the chicken breasts and potatoes, ensuring all pieces are well coated for maximum flavor.
- Cook the dish: Cover the crockpot with the lid. Set your slow cooker to low and cook for 6 hours, allowing the chicken to become tender and juicy and the potatoes to cook through. Alternatively, use the high setting and cook for 3 hours if you need a faster option.
- Garnish and serve: Once cooking is complete, sprinkle the chopped fresh parsley on top for a burst of color and fresh herbal flavor before serving the dish hot.
Notes
- Using baby potatoes cuts down the prep time as they require less cooking time than larger potatoes.
- Ensure the chicken breasts are fully submerged in the sauce for even cooking and flavor absorption.
- For a creamier texture, you can add a dollop of cream or a splash of milk to the sauce before cooking.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes to allow some liquid to evaporate.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
