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Collection: Poultry
Recipe By: Steve Hamilton
Chicken Breast: Slow Cooker Garlic Butter Parmesan Chicken & Potatoes
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1.5 lbs baby potatoes, halved
- 4 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1/2 tsp paprika
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
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Directions
- In a small bowl, whisk together the melted butter, minced garlic, Italian seasoning, paprika, salt, and pepper.
- Add the halved baby potatoes to the bottom of the slow cooker.
- Drizzle half of the garlic butter mixture over the potatoes and toss to coat.
- Place the chicken on top of the potatoes.
- Pour the remaining garlic butter mixture over the chicken.
- Sprinkle grated Parmesan evenly over both the chicken and potatoes.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked and the potatoes are fork-tender.
- Optional: For crispy edges, transfer chicken and potatoes to a baking sheet and broil for 2–3 minutes after slow cooking.
- Garnish with chopped parsley and serve hot.
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