Description
This Garlic Parmesan Crockpot Chicken and Potatoes dish packs a punch of flavor with zesty lemon, aromatic herbs, and creamy Parmesan, making dinner a breeze!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb baby red potatoes, halved or quartered if large
- 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
- 1⁄2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
1. Lightly grease a slow cooker with non-stick spray. Arrange chicken breasts in an even layer in the bottom of the crockpot.
2. Add halved potatoes over and around the chicken.
3. In a small mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, dried basil, dried oregano, minced garlic, smoked paprika, onion powder, salt, and pepper.
4. Pour the prepared mixture evenly over the chicken and potatoes, ensuring they are all coated with the seasoning.
5. Sprinkle grated Parmesan cheese over the top of the chicken and potatoes.
6. Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is fully cooked and the potatoes are tender.
7. Once cooked, garnish with fresh chopped parsley before serving.
8. Serve warm with your choice of side or salad for a complete meal.
Notes
Baby red potatoes keep their shape well during cooking, but Yukon gold or fingerling potatoes are great alternatives.
For a spicier version, consider adding red pepper flakes or cayenne pepper to the seasoning mix.
If you prefer a crispy topping, transfer the cooked chicken and potatoes to an oven-safe dish, sprinkle with additional Parmesan, and broil for 2-3 minutes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Feel free to add your favorite vegetables to the crockpot, such as green beans or carrots, for added nutrition.