Garlic Parmesan Chicken Potatoes (Printer-Friendly Version)
Succulent chicken and potatoes in a creamy garlic Parmesan sauce, slow cooked for effortless flavor.
# What You'll Need:
→ Proteins
01 -
2 pounds boneless, skinless chicken breasts
→ Vegetables
02 -
2 pounds baby potatoes, halved
→ Dairy
03 -
1 cup heavy cream
04 -
1 cup freshly grated Parmesan cheese
→ Liquids
05 -
1 cup chicken broth
→ Seasonings
06 -
4 cloves garlic, minced
07 -
1 teaspoon Italian seasoning
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Garnish
10 -
Fresh parsley, chopped (optional)
# Steps to Follow:
01 -
Wash and halve baby potatoes. Mince garlic cloves and set aside.
02 -
Place halved potatoes at the bottom of the slow cooker. Season them with salt, black pepper, and Italian seasoning.
03 -
Arrange chicken breasts over the seasoned potatoes and season with salt and black pepper.
04 -
In a mixing bowl, whisk together chicken broth, heavy cream, minced garlic, and half of the grated Parmesan until smooth and well combined.
05 -
Pour the creamy mixture evenly over chicken and potatoes. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken is fully cooked and tender.
06 -
Sprinkle remaining Parmesan cheese over the cooked dish and allow it to melt before serving.
07 -
Optionally, garnish with freshly chopped parsley. Serve hot and enjoy.
# Additional Tips:
01 -
Leftover chicken can be substituted with rotisserie chicken; add it during the last hour of cooking to heat through.
02 -
Baby potatoes may be replaced with sweet potatoes for a different texture.
03 -
Double the quantities as needed if your slow cooker accommodates larger volumes.
04 -
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for 2-3 months.
05 -
Reheat gently on the stove with added cream or chicken broth to restore creaminess.