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
Scale
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.
