Garlic Parmesan Crockpot Chicken (Printable Version)
# What You'll Need:
→ Protein
01 -
900 grams boneless, skinless chicken breasts
→ Vegetables
02 -
680 grams baby potatoes, halved
→ Sauce and Seasoning
03 -
45 milliliters olive oil
04 -
50 grams grated Parmesan cheese
05 -
5 cloves garlic, minced
06 -
1 teaspoon dried Italian seasoning
07 -
0.5 teaspoon salt
08 -
0.25 teaspoon black pepper
→ Garnish
09 -
2 tablespoons fresh parsley, chopped
# Step-by-Step Directions:
01 -
Lightly grease the crockpot with 1 tablespoon of olive oil to prevent sticking and add subtle richness.
02 -
Place the halved baby potatoes evenly at the bottom of the crockpot, then lay the chicken breasts on top.
03 -
In a small bowl, combine the remaining 2 tablespoons olive oil, grated Parmesan, minced garlic, dried Italian seasoning, salt, and black pepper until well blended.
04 -
Pour the Parmesan garlic mixture evenly over the chicken and potatoes, ensuring thorough coating.
05 -
Cover and cook on low heat in the crockpot for 4 hours to allow flavors to meld and ingredients to become tender.
06 -
Sprinkle freshly chopped parsley over the cooked dish before serving to add a fresh herbal note and vibrant color.
# Helpful Notes:
01 -
Use thawed chicken breasts for even cooking; freezing can affect texture and cooking time.
02 -
Leftovers keep in the refrigerator up to 3 days; reheat gently to preserve moisture.
03 -
For dairy-free versions, omit Parmesan or substitute with nutritional yeast.