Description
This Garlic Parmesan Crockpot Chicken and Potatoes recipe is a comforting and flavorful one-pot meal perfect for busy days. Tender, juicy chicken breasts are slow-cooked with baby red potatoes in a savory blend of garlic, herbs, and smoked paprika, then topped with a cheesy Parmesan finish and fresh parsley for a deliciously easy dinner.
Ingredients
Scale
Chicken and Potatoes
- 4 boneless, skinless chicken breasts
- 1 lb baby red potatoes, halved or quartered if large
Seasoning Sauce
- 1/3 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 5 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Salt and black pepper, to taste
Topping and Garnish
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the seasoning mixture: In a bowl, combine the olive oil, lemon juice, Dijon mustard, dried basil, dried oregano, minced garlic, smoked paprika, onion powder, salt, and black pepper. Whisk together until well blended to create a flavorful marinade.
- Place chicken in crockpot: Arrange the boneless, skinless chicken breasts in the bottom of the crockpot. Pour the prepared seasoning mixture evenly over the chicken, ensuring each piece is coated well.
- Add the potatoes: Add the halved or quartered baby red potatoes into the crockpot, stirring gently to mix them with the chicken and seasoning mixture, distributing flavors evenly.
- Cook slowly: Cover the crockpot and cook on the low setting for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and thoroughly cooked through, and the potatoes are soft.
- Add Parmesan cheese: About 30 minutes before serving, sprinkle the grated Parmesan cheese evenly over the chicken and potatoes. Cover and continue cooking to allow the cheese to melt and infuse the dish.
- Garnish and serve: Once cooked, garnish with freshly chopped parsley to add a burst of color and fresh flavor. Serve warm and enjoy your hearty crockpot meal.
Notes
- You can substitute baby red potatoes with Yukon Gold or baby white potatoes if desired.
- Adjust the seasoning to your taste, adding more garlic or herbs as preferred.
- For a slightly spicy touch, add a pinch of red pepper flakes to the seasoning mixture.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- To make this recipe gluten-free, ensure your Dijon mustard does not contain gluten.
