Garlic Parmesan Chicken Potatoes (Ready-to-Print Version)

Savory chicken and potatoes simmered in a rich garlic Parmesan sauce, perfect for an easy dinner.

# What You’ll Need:

01 - 4 boneless, skinless chicken breasts (approximately 2 pounds)

02 - 2 pounds baby potatoes, halved

03 - 4 cloves garlic, minced

04 - 240 ml heavy cream (1 cup)

05 - 100 grams freshly grated Parmesan cheese (1 cup)

06 - 240 ml chicken broth (1 cup)

07 - 1 teaspoon Italian seasoning

08 - Salt, to taste

09 - Black pepper, to taste

10 - Fresh parsley, chopped (optional)

01 - Wash and halve the baby potatoes. Mince the garlic cloves and set aside.

02 - Place the halved baby potatoes in the base of the slow cooker. Season with salt, pepper, and Italian seasoning.

03 - Arrange chicken breasts over the seasoned potatoes. Season the chicken with salt and pepper.

04 - In a mixing bowl, whisk together chicken broth, heavy cream, minced garlic, and half of the grated Parmesan cheese until combined.

05 - Pour the creamy mixture evenly over the chicken and potatoes in the slow cooker.

06 - Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until the chicken is tender and fully cooked.

07 - Sprinkle the remaining Parmesan cheese over the dish and allow it to melt before serving.

08 - Optional: garnish with freshly chopped parsley. Serve hot and enjoy.

01 - Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat gently with added cream or broth to restore creaminess.

02 - For variation, substitute baby potatoes with sweet potatoes.

03 - If using leftover rotisserie chicken, add during the last hour of cooking to heat through.

04 - Scaling the recipe is possible if your slow cooker capacity allows.