Description

This recipe makes tender chicken and potatoes infused with garlic and Parmesan cheese. It’s a simple, one-pot meal perfect for busy weeknights.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs
1.5 lbs baby potatoes, halved
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
4 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt and pepper to taste

Instructions

Place chicken thighs in the bottom of your crockpot.
Add the halved baby potatoes around the chicken.
In a small bowl, whisk together melted butter, minced garlic, Italian seasoning, salt, and pepper.
Pour the butter mixture evenly over the chicken and potatoes.
Sprinkle the grated Parmesan cheese over everything.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and potatoes are tender.

Notes

For crispier potatoes, you can broil them for a few minutes after cooking in the crockpot.
Adjust garlic and Parmesan to your preference.
Ensure chicken reaches an internal temperature of 165°F (74°C).

Prep Time: 10 minutes
Cook Time: 3-8 hours
Category: Main Course
Method: Crockpot
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approximately 450
Sugar: Approximately 3g
Sodium: Approximately 300mg
Fat: Approximately 25g
Saturated Fat: Approximately 10g
Unsaturated Fat: Approximately 15g
Trans Fat: 0g
Carbohydrates: Approximately 20g
Fiber: Approximately 3g
Protein: Approximately 35g
Cholesterol: Approximately 120mg

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