Slow Cooker Parmesan Garlic Chicken and Potatoes
A hands-off, budget-friendly, and family-friendly weeknight dinner featuring tender chicken breasts infused with garlic and herbs, paired with savory baby potatoes.
Ingredients
For the Chicken and Potatoes
- 4 pieces boneless, skinless chicken breasts Can substitute with thighs for juicier meat.
- 1 lb baby potatoes, halved Small red or Yukon Gold work well.
- 1/3 cup grated Parmesan cheese Freshly grated is preferred for best texture.
- 2 tsp minced garlic Fresh preferred; if using whole garlic, use 2-3 cloves.
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt Use low-sodium chicken broth to reduce sodium intake.
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1 cup chicken broth Use low-sodium for a lower-salt option.
- 1 tbsp fresh parsley, chopped For garnish.
Instructions
Preparation
- Rinse and halve the baby potatoes. If needed, mince the garlic. Pat chicken breasts dry with paper towels.
- In a small bowl, combine Parmesan, minced garlic, thyme, basil, oregano, salt, and pepper. Stir until evenly mixed.
- Rub the chicken breasts with olive oil so the herb mixture will stick. Coat each breast with the Parmesan-herb mix, pressing so it adheres well.
- Place the halved baby potatoes in the slow cooker’s base. Drizzle a little olive oil over them and sprinkle with a pinch of salt and pepper. Toss to coat.
Cooking
- Nestle the coated chicken breasts on top of the potatoes in a single layer.
- Pour the chicken broth carefully around the chicken (not directly over so the rub stays in place). The broth should come up around the potatoes and chicken base to create steam.
- Cover and cook on low for 6–8 hours, or until a meat thermometer reads 165°F and potatoes are tender when pierced.
- Carefully remove chicken and potatoes to a serving dish. Spoon any juices over top and garnish with freshly chopped parsley. Serve warm.
Notes
If you’re short on time, cook on high for 3–4 hours, but check doneness earlier to avoid overcooking. Store leftovers in an airtight container, refrigerate within 2 hours, and consume within 3–4 days. Reheat gently to 165°F for food safety.