Garlic Parmesan Crockpot Chicken and Potatoes
A comforting and easy crockpot dish featuring tender chicken and baby potatoes in a rich garlic cream sauce.
Ingredients
Main Ingredients
- 2 lbs Chicken Breasts Boneless and skinless; thighs can be used for richer flavor.
- 1.5 lbs Baby Potatoes Can substitute with sweet potatoes.
- 6 cloves Garlic Minced; essential for flavor.
- 1 cup Parmesan Cheese Grated; can use pecorino for variation.
- 0.5 cup Sour Cream Greek yogurt can be used as a lighter alternative.
- 1 cup Chicken Broth Vegetable broth can be used for a plant-based option.
- 2 tablespoons Olive Oil For sautéing the garlic.
- Salt and Pepper To taste.
- Fresh Parsley Optional for garnish.
Instructions
Preparation
- Mince the garlic, chop the baby potatoes in half, and grate the Parmesan cheese.
Sautéing
- In a small skillet, heat olive oil over medium heat, then add the minced garlic. Sauté until fragrant, about 1-2 minutes.
Crockpot Assembly
- In the crockpot, add the chicken breasts first, layer the halved potatoes on top, and pour the sautéed garlic over.
- In a bowl, mix together sour cream, chicken broth, and half of the grated Parmesan cheese. Season with salt and pepper, then pour this mixture over the chicken and potatoes.
Cooking
- Cover and let it cook on low for 6-8 hours or on high for 4 hours.
- About 30 minutes before serving, sprinkle the remaining Parmesan cheese on top and cover to let it melt.
Serving
- Scoop onto plates, garnish with fresh parsley, and serve.
Notes
Feel free to add veggies like carrots or bell peppers for added nutrition. Consider using coconut cream for a dairy-free option. Adjust seasoning to taste before serving.