Description
A cozy and effortless recipe combining tender chicken and buttery baby potatoes in a flavorful garlic and Parmesan sauce, perfect for busy weeknights.
Ingredients
Scale
- 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
- In a medium bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried basil, dried oregano, minced garlic, smoked paprika, onion powder, and salt and black pepper. Taste and adjust seasoning.
- Place the chicken breasts in the bottom of the crockpot in a single layer.
- Pour the olive oil mixture evenly over the chicken, using a spoon to ensure every piece is coated.
- Scatter the halved baby red potatoes around and on top of the chicken, stirring gently to combine.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender and the potatoes are fork-tender.
- About 30 minutes before serving, sprinkle the grated Parmesan cheese over the top and replace the lid to allow the cheese to melt.
- Once cooked, garnish with chopped fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months. Can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: crockpot chicken, garlic chicken, comfort food, easy dinner, family meal