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If you’ve been searching for a comforting yet effortlessly impressive meal, you are going to adore this Garlic Parmesan Crockpot Chicken and Potatoes Recipe. It’s the perfect blend of tender chicken and perfectly cooked baby potatoes, all richly flavored with garlic, fresh herbs, and that irresistible Parmesan cheese that adds a golden, savory finish. This dish cooks low and slow in your crockpot, filling your kitchen with mouthwatering aromas while you go about your day, then delivering a tender, flavorful dinner that feels like a warm hug on a plate.
Ingredients You’ll Need
The magic of this Garlic Parmesan Crockpot Chicken and Potatoes Recipe lies in the simplicity of its ingredients. Each component plays a vital role, contributing bright, earthy, and savory notes that come together in perfect harmony. From the juicy chicken breasts to the herb-infused garlic sauce and creamy potatoes, this list is straightforward but packs a flavorful punch.
- 4 boneless, skinless chicken breasts: These provide lean protein that becomes deliciously tender during slow cooking.
- 1 lb baby red potatoes, halved or quartered: Their creamy texture softens wonderfully and absorbs all the splendid flavors.
- 1/3 cup olive oil: A heart-healthy fat that carries the flavors and keeps everything moist.
- 2 tablespoons freshly squeezed lemon juice: Adds a bright, zesty contrast that awakens the palate.
- 1 tablespoon Dijon mustard: This brings subtle heat and tanginess, enhancing depth.
- 2 teaspoons dried basil: Sweet and aromatic, it complements both chicken and potatoes beautifully.
- 2 teaspoons dried oregano: Offers earthy undertones that balance the herbs and garlic.
- 5 cloves garlic, minced: The star of the show, providing robust, fragrant flavor throughout.
- 1 teaspoon smoked paprika: Adds a warm smokiness that rounds out the spice palette.
- 1 teaspoon onion powder: Enhances the savory base subtly without overpowering.
- Salt and black pepper, to taste: Essential for seasoning and bringing out all the flavors.
- 1/2 cup grated Parmesan cheese: Melts into a nutty, cheesy crust towards the end of cooking.
- Fresh parsley, chopped (for garnish): Adds a fresh, vibrant touch and pops of green.
How to Make Garlic Parmesan Crockpot Chicken and Potatoes Recipe
Step 1: Prepare the Flavorful Sauce
Start by mixing together olive oil, freshly squeezed lemon juice, Dijon mustard, dried basil and oregano, minced garlic, smoked paprika, onion powder, salt, and pepper in a bowl. This fragrant blend creates a savory, tangy marinade that will infuse every bite of chicken and potatoes with depth and richness. It’s like a flavor bomb ready to explode during slow cooking.
Step 2: Layer Chicken in the Crockpot
Place the boneless, skinless chicken breasts at the bottom of your crockpot. Pour the olive oil and herb mixture all over the chicken, ensuring each piece is generously coated. The slow cooker will allow the flavors to seep deeply into the meat, guaranteeing juicy, tender results that practically melt in your mouth.
Step 3: Add the Potatoes
Now it’s time for the baby red potatoes. Scatter them evenly on top of the chicken and mixture, then gently stir to coat the potatoes with that zesty sauce. The potatoes will absorb those incredible flavors, becoming soft and flavorful companions to the succulent chicken.
Step 4: Slow Cook to Perfection
Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The slow cooking allows the chicken to become tender and juicy, while the potatoes soften and soak up every bit of seasoning. The aroma filling your kitchen during this time will be pure anticipation for the feast ahead.
Step 5: Add the Parmesan Cheese
About 30 minutes before serving, sprinkle the grated Parmesan cheese evenly across the chicken and potatoes. This step creates a beautifully golden, melt-in-your-mouth crust that adds an irresistible cheesy dimension to the dish.
Step 6: Garnish and Serve
Just before serving, sprinkle freshly chopped parsley over the top for a vibrant burst of color and a hint of fresh herbaceousness. Now, your Garlic Parmesan Crockpot Chicken and Potatoes Recipe is ready to delight your taste buds.
How to Serve Garlic Parmesan Crockpot Chicken and Potatoes Recipe
Garnishes
Fresh parsley is the classic finishing touch, but you can also add a twist by sprinkling some extra grated Parmesan cheese or fresh lemon zest for an extra hint of brightness. A drizzle of olive oil or a few chili flakes can add subtle richness or heat, depending on your mood.
Side Dishes
This dish is wonderfully satisfying on its own but pairs beautifully with crisp steamed vegetables like green beans or broccoli. A simple side salad with a light vinaigrette can add freshness and balance. Garlic bread or warm dinner rolls are perfect for soaking up any remaining juices.
Creative Ways to Present
For a beautiful presentation, plate the chicken breasts on a warmed platter with the potatoes nestled alongside. You can finish with an extra sprinkle of Parmesan and parsley. For a casual family meal, serve everything straight from the crockpot – it’s rustic, cozy, and inviting, creating a shared dining experience.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Parmesan Crockpot Chicken and Potatoes Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld a bit more overnight, making it just as tasty, if not better, the next day.
Freezing
If you want to keep this recipe longer, freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to keep the texture and flavors intact. Keep the Parmesan topping minimal if you plan to freeze to avoid sogginess.
Reheating
The best way to reheat is gently in the oven at 325°F (160°C) for about 15-20 minutes, covered with foil to keep moisture locked in. You can also microwave individual portions on medium power, covered, stirring halfway through for even heating. Add a sprinkle of fresh Parmesan or parsley after reheating to revive the dish’s vibrant flavors.
FAQs
Can I use other cuts of chicken for this recipe?
Absolutely! Thighs or drumsticks also work well and will be even more tender due to their higher fat content. Just adjust cooking times if needed.
Can I substitute the Parmesan cheese?
Sure! Pecorino Romano or Asiago cheese can be great alternatives that offer similar salty, nutty flavors.
Is it necessary to peel the potatoes?
No need to peel baby red potatoes, as their thin skins add texture and nutrients, plus they hold up nicely in a slow cooker.
Can I prepare this recipe for a larger crowd?
Definitely! Just double or triple the ingredients and use a larger crockpot. Keep in mind longer cooking times might be needed on low heat.
What if I don’t have a crockpot? Can I make it on the stove?
You can! Simmer the ingredients in a covered Dutch oven on low heat until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.
Final Thoughts
This Garlic Parmesan Crockpot Chicken and Potatoes Recipe has all the elements that make for an absolute home run dinner. It’s simple, hands-off, and packed with flavor that feels both comforting and special. Whether you’re cooking for family, friends, or just treating yourself, this recipe promises a satisfying, cozy meal that everyone will ask for again and again. Give it a try—you might just discover your new go-to crockpot favorite!
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Print
Garlic Parmesan Crockpot Chicken and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Garlic Parmesan Crockpot Chicken and Potatoes recipe offers a flavorful, hands-off meal perfect for busy days. Tender chicken breasts are slow-cooked with baby red potatoes in a savory blend of garlic, Parmesan, lemon, and herbs, resulting in a comforting dish packed with rich, aromatic flavors and a cheesy finish.
Ingredients
Chicken and Potatoes
- 4 boneless, skinless chicken breasts
- 1 lb baby red potatoes, halved or quartered if large
Seasoning and Sauce
- 1/3 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 5 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Salt and black pepper, to taste
Finishing Touches
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the marinade: In a mixing bowl, combine olive oil, freshly squeezed lemon juice, Dijon mustard, dried basil, dried oregano, minced garlic, smoked paprika, onion powder, salt, and black pepper. Whisk thoroughly to create a smooth, fragrant marinade.
- Layer chicken in crockpot: Place the boneless, skinless chicken breasts evenly at the bottom of your crockpot. Pour the prepared marinade over the chicken, ensuring each piece is well coated to maximize flavor infusion during cooking.
- Add the potatoes: Scatter the halved or quartered baby red potatoes over and around the chicken in the crockpot. Gently stir the potatoes with the marinade and chicken to evenly distribute the seasoning.
- Cook low and slow: Cover the crockpot with its lid and cook the mixture on low heat setting for 6 to 8 hours, or alternatively, on high heat for 3 to 4 hours. Cook until the chicken is tender and fully cooked, and the potatoes are soft.
- Add Parmesan cheese: About 30 minutes before serving, sprinkle the grated Parmesan cheese evenly over the chicken and potatoes. Replace the lid and allow the cheese to melt and slightly brown, enhancing the dish with a rich, savory finish.
- Garnish and serve: Once ready, garnish the dish with freshly chopped parsley to add a pop of color and fresh flavor. Serve hot for a comforting and delicious meal.
Notes
- For an extra crispy topping, you can broil the dish for 2-3 minutes after cooking before serving.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes to allow some liquid to evaporate.
- Feel free to substitute baby red potatoes with Yukon gold or fingerlings for slight variations in texture.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the microwave or oven.
- Adjust salt and pepper according to your taste preferences.
