This Easy Crockpot Garlic Parmesan Chicken and Potatoes is a cozy dish that’s so simple to make! You just toss everything in the slow cooker and let it do the work.
The chicken turns out tender and the potatoes soak up all that garlicky goodness. I like to sneak a few extra potatoes—they’re like little flavor bombs! 🥔💥
What I love most is how you can set it and forget it. Perfect for busy days, just come home to a warm dinner waiting for you. It’s a win-win!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe. If you’re looking for a healthier option, you can use chicken thighs, which will also stay juicy during cooking.
Potatoes: Baby red potatoes are great because they hold their shape and are nice and buttery. However, you could swap them for Yukon Gold or even sweet potatoes for a different flavor and nutritional profile.
Parmesan Cheese: I love using fresh grated Parmesan for the best flavor. If that’s hard to find, Pecorino Romano or even a pre-grated version will work. Just check if they’re finely grated for better adherence to the chicken.
Breadcrumbs: Italian-style breadcrumbs add flavor, but you can use plain breadcrumbs mixed with Italian herbs. For gluten-free options, try almond flour or gluten-free breadcrumbs.
Garlic: Fresh minced garlic gives the best flavor, but if you’re in a pinch, garlic powder can be used. Just use a teaspoon for a milder taste.
How Do I Get the Chicken Crispy After Cooking?
If you want that crispy texture on top of the chicken and potatoes, broiling is your best friend! Follow these simple steps:
- Once the cooking time in the crockpot is done, preheat your oven broiler.
- Transfer the chicken and potatoes to a baking dish gently, so they don’t break apart.
- Broil for 2-3 minutes, keeping a close eye to prevent burning. This gives a nice golden brown crust!
- Remove from the oven, garnish with fresh parsley, and enjoy!
This extra step takes just a couple of minutes but really boosts the dish’s presentation and texture!
Easy Crockpot Garlic Parmesan Chicken and Potatoes
Ingredients You’ll Need:
For the Chicken and Potatoes:
- 4 boneless, skinless chicken breasts
- 1.5 pounds baby red potatoes, halved
- 4 cloves garlic, minced
For the Coating:
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup fresh parsley, chopped (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Cooking:
- 1/4 cup unsalted butter, melted
- 1/4 cup olive oil
- 1/2 cup chicken broth
How Much Time Will You Need?
This delicious meal will take about 15 minutes to prep, and then you’ll let your crockpot do the heavy lifting for 6-7 hours on low or 3-4 hours on high. It’s perfect for busy days when you want to return home to a ready meal!
Step-by-Step Instructions:
1. Mix the Coating:
In a large bowl, combine the grated Parmesan cheese, Italian-style breadcrumbs, minced garlic, chopped parsley, dried oregano, dried basil, paprika, salt, and pepper. Give it a good stir until everything is mixed well.
2. Prepare the Chicken:
Take the chicken breasts and pat them dry with a paper towel. Brush both sides of the chicken with melted butter and olive oil to help the coating stick.
3. Coat the Chicken:
Dredge each chicken breast in the Parmesan breadcrumb mixture you prepared earlier. Press lightly to coat all sides well. This will give you that yummy, crispy topping!
4. Set Up Your Crockpot:
Place the halved baby potatoes at the bottom of the crockpot. Make sure they’re spread out nicely. Then, gently pour the chicken broth over the potatoes to keep them moist during cooking.
5. Layer the Chicken:
Carefully lay the coated chicken breasts on top of the potatoes. Don’t worry if they overlap a little; they will cook just fine!
6. Cooking Time:
Cover the crockpot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should reach an internal temperature of 165°F, and the potatoes should be tender when pierced with a fork.
7. Crisping the Topping (Optional):
If you want a crispy finish, transfer the chicken and potatoes to a baking dish and broil them in the oven for 2-3 minutes. Keep an eye on it to make sure it doesn’t burn!
8. Serve and Enjoy:
Garnish with additional chopped parsley if desired, then serve warm. Enjoy your delicious, easy-to-make meal!
FAQ for Easy Crockpot Garlic Parmesan Chicken and Potatoes
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just keep in mind that cooking time may increase by 1 to 2 hours. Ensure the chicken reaches an internal temperature of 165°F for safe consumption. Thawing the chicken overnight in the fridge is another great option if you have time.
Can I Substitute the Potatoes?
Absolutely! While baby red potatoes are recommended for their flavor and texture, feel free to use Yukon Gold or even sweet potatoes. Just adjust the cooking time as needed, as different potatoes may require more or less time to cook.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in the microwave or oven. If they seem a bit dry, adding a splash of chicken broth during reheating can help retain moisture.
Can I Make This Recipe in an Instant Pot?
Yes, you can! To prepare it in an Instant Pot, use the sauté function to brown the chicken breasts first (optional). Then add the potatoes and broth, place the chicken on top, seal the lid, and cook on high pressure for about 10-12 minutes, followed by a natural release. Enjoy that quick cooking time!
