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Description
This Crockpot Garlic Parmesan Chicken and Potatoes is a simple and satisfying meal perfect for a cold winter evening. It’s an easy one-pot dish that requires minimal effort.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes, halved
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Place chicken thighs in the bottom of your slow cooker.
- Add halved baby potatoes around the chicken.
- In a small bowl, whisk together chicken broth, grated Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper.
- Pour the mixture over the chicken and potatoes.
- Dot the top with butter.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and potatoes are tender.
- Shred the chicken if desired, or serve whole.
- Garnish with fresh parsley before serving, if using.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Adjust seasoning to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American