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image of Realistic top down mise en place shot of fresh ingredients for Garlic Parmesan Chicken and Potatoes arranged on a white marble kitchen counter Soft diffuse daylight Clear glass bowls Rustic wood Italian seasoning paprika parsley lemon zest olive oil halved boneless skinless chicken breasts baby yukon gold potatoes grated parmesan cheese fresh garlic whole and minced
katya bou

Garlic Parmesan Chicken and Potatoes

A comforting crockpot meal where tender chicken breasts and potatoes are slow-cooked with a rich garlic parmesan coating, delivering deep flavors in a hands-off dinner perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Potatoes
  • 1.5 lbs 1.5 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1.5 lbs 1.5 small baby potatoes, halved or quartered
For the Garlic Parmesan Seasoning
  • 1/4 cup 1/4 olive oil
  • 2 tbsp 2 melted butter
  • 4-6 cloves 4-6 fresh garlic, minced
  • 1/2 cup 1/2 finely grated fresh Parmesan cheese
  • 1 tbsp 1 Italian seasoning
  • 1 tsp 1 salt
  • 1/2 tsp 1/2 black pepper
  • 1 tsp 1 paprika (smoked for extra depth)
For Garnish
  • 1/4 cup 1/4 chopped fresh parsley

Equipment

  • Slow Cooker
  • cutting board,
  • Knife

Method
 

Prepare the Ingredients
  1. In a large bowl, toss the halved potatoes with half of the olive oil (2 tablespoons), 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  2. Add the chicken pieces to the slow cooker and arrange the potatoes around them.
Make the Garlic Parmesan Coating
  1. In the same bowl, combine the remaining olive oil, melted butter, minced garlic, Italian seasoning, remaining salt, pepper, and paprika. Stir in the grated Parmesan cheese until well mixed.
  2. Pour the garlic parmesan mixture over the chicken and potatoes in the slow cooker. Stir gently to coat everything evenly.
Cook
  1. Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F, and the potatoes are fork-tender.
Garnish and Serve
  1. Uncover the slow cooker and garnish with chopped fresh parsley. Serve hot, scooping up the delicious garlic parmesan sauce with the chicken and potatoes.

Notes

For best results, avoid removing the lid during cooking to maintain even heat. If the sauce seems too thick, stir in a splash of chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave to avoid drying out the chicken.
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