Crockpot Garlic Parmesan Chicken with Potatoes and Cheese
A comforting dish featuring tender chicken, hearty potatoes, and rich cheese, perfect for weeknights and casual gatherings.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces provides protein and structure
- 1.5 pounds red potatoes, chopped adds heartiness and texture
- 0.5 cup Parmesan cheese, grated adds a salty, umami flavor
- 0.75 cup Parmesan cheese, shredded provides a melty texture
- 3 to 4 cloves garlic, minced introduces aromatic depth
- 1 tablespoon garlic powder enhances garlic flavor
- 1 tablespoon Italian seasoning adds herbal notes
- 1 tablespoon extra-virgin olive oil adds moisture and helps with flavor
- 1 teaspoon salt brings out the flavors
- 0.5 teaspoon pepper adds mild heat
- 0.75 cup low-sodium chicken broth provides moisture and richness
Instructions
Preparation
- Prepare your slow cooker or Instant Pot. In the pot, add the chicken, chopped red potatoes, minced garlic, garlic powder, Italian seasoning, olive oil, salt, and pepper. Stir thoroughly to ensure they are evenly coated.
Cooking
- For the slow cooker, add the low-sodium chicken broth over the chicken and potatoes. Cover and set to HIGH for 2 to 3 hours or LOW for 4 to 6 hours, until chicken is cooked through and tender.
- For the Instant Pot, pour in the chicken broth first, then layer the combined ingredients on top. Close the lid and seal the valve. Cook at high pressure for 10 minutes and perform a quick release of steam.
- Check for an internal chicken temperature of 165°F to ensure safety.
Serving
- Carefully remove the lid. Sprinkle the shredded Parmesan cheese over the top. Leave the lid on for a few minutes to allow the residual heat to melt the cheese.
Notes
Allow leftovers to cool, then store in an airtight container for up to four days in the refrigerator. It can be frozen for about three months. Reheat gently to maintain texture.
Nutrition
Serving: 1g
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