Garlic Parmesan Chicken Potatoes (Printer-Friendly Version)
Slow-cooked chicken and potatoes in a creamy garlic Parmesan sauce for an easy, flavorful dish.
# Required Ingredients:
→ Chicken
01 -
500 grams boneless, skinless chicken breasts
→ Vegetables
02 -
600 grams baby potatoes, halved
03 -
2 cloves garlic, minced
04 -
Fresh parsley, chopped, for garnish
→ Liquids and Dairy
05 -
240 milliliters chicken broth
06 -
240 milliliters heavy cream
07 -
100 grams grated Parmesan cheese
→ Seasonings
08 -
1 teaspoon Italian seasoning
09 -
Salt, to taste
10 -
Black pepper, to taste
# Step-by-Step Instructions:
01 -
Wash and halve the baby potatoes. Arrange them evenly at the bottom of the crockpot to ensure even cooking and flavor absorption.
02 -
Pat the chicken breasts dry with a paper towel. Season both sides generously with salt, black pepper, and Italian seasoning. Place the chicken over the potatoes in the crockpot.
03 -
In a mixing bowl, whisk together chicken broth, heavy cream, grated Parmesan cheese, and minced garlic until smooth and well combined.
04 -
Pour the creamy mixture evenly over the chicken and potatoes. Cover 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 74°C and potatoes are tender.
05 -
Carefully remove the chicken and potatoes from the crockpot. Stir the remaining sauce; if thicker sauce is desired, cook uncovered for a few minutes. Plate the chicken and potatoes, drizzle with sauce, and garnish with fresh parsley.
# Handy Cooking Tips:
01 -
For enhanced flavor, marinate the chicken overnight. Adjust garlic quantity according to preference. Substitute sweet potatoes for a sweeter variation.