Crockpot Garlic Parmesan Chicken and Potatoes
This dish features tender chicken thighs and baby potatoes, infused with flavours of garlic and creamy Parmesan, all cooked in a crockpot for a hassle-free, delicious meal.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Can substitute with chicken breasts if preferred.
- 2 cups baby potatoes Regular potatoes can be used as well.
- 1/2 cup grated Parmesan cheese For extra richness, consider adding more cheese.
- 1/4 cup unsalted butter, melted Can reduce or substitute for a healthier version.
- 4 cloves garlic, minced Feel free to increase for a stronger garlic flavor.
- 1 teaspoon Italian seasoning Other herbs like rosemary or thyme can also be used.
- to taste Salt and pepper Adjust according to preference.
- 1/4 cup chicken broth Adds moisture; increase if necessary during cooking.
- to taste Fresh parsley, for garnish Enhances appearance and flavour.
Instructions
Preparation
- Place the chicken thighs and baby potatoes in the bottom of the crockpot, ensuring they are evenly distributed.
- In a medium bowl, combine the melted butter and minced garlic until well mixed.
- Gradually add the grated Parmesan cheese, Italian seasoning, salt, and pepper. Mix thoroughly to create a coating.
- Pour the garlic mixture over the chicken and potatoes, ensuring each piece is well coated.
- Add the chicken broth to the crockpot to keep the ingredients moist during cooking.
Cooking
- Secure the lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
- Once cooked, uncover and enjoy the aroma filling your kitchen.
Serving
- Garnish with chopped fresh parsley before serving.
- Serve with a fresh garden salad or steamed vegetables, and consider pairing with crusty bread.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 3 months.