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- 4 boneless, skinless chicken breasts - 4 medium Yukon Gold potatoes, cut into chunks - 1 cup chicken broth - 4 cloves garlic, minced - 1/2 cup grated Parmesan cheese - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Let’s dive into the ingredients for this yummy dish. First, I use four boneless, skinless chicken breasts. They stay juicy and tender while cooking. Yukon Gold potatoes are my top choice for this recipe. Their creamy texture adds a nice contrast to the chicken. Next, we have the sauce. Chicken broth gives the dish a rich base. I add four cloves of minced garlic. This brings a strong flavor that garlic lovers will adore. For seasoning, I use half a cup of grated Parmesan cheese. This melts beautifully and adds a nice salty flavor. I also mix in a teaspoon of dried Italian herbs. The blend of oregano, basil, and thyme enhances the taste. Finally, I sprinkle salt and pepper to bring all the flavors together. I finish the dish with chopped fresh parsley. This adds a pop of color and a fresh taste. All these ingredients work in harmony to create a comforting meal. Start by seasoning the chicken breasts. Use salt and pepper to coat both sides well. This step is key for flavor. Once seasoned, place the chicken breasts at the bottom of your slow cooker. This helps them cook evenly and soak up the flavors. Next, prepare the potatoes. Cut the Yukon Gold potatoes into chunks. Scatter these potato pieces over the chicken in the slow cooker. This creates a nice layer of flavor. Now, let’s mix the sauce. In a medium bowl, combine melted butter, minced garlic, chicken broth, and dried Italian herbs. Add half of the grated Parmesan cheese. Stir this mixture well to blend all the flavors together. Once mixed, pour the sauce evenly over the chicken and potatoes. This sauce is where the magic happens! You can choose between two cooking settings: low or high. If you use the low setting, cook for 6-7 hours. For the high setting, cook for 3-4 hours. Both methods work well, but the low setting gives a more tender chicken. Keep an eye on the time. The chicken should be cooked through and tender when done. In the last 30 minutes, sprinkle the remaining Parmesan cheese over the top. Cover again to let it melt. Enjoy the rich, cheesy aroma filling your kitchen! To get tender chicken, start by seasoning it well. Use salt and pepper on both sides. Placing the chicken at the bottom of the slow cooker helps it cook evenly. Cooking on low for 6-7 hours gives the best results. If you’re short on time, the high setting works too, but stick to 3-4 hours. You can add extra herbs for a fun twist. Try rosemary or sage for added depth. For variations of Parmesan, consider using Pecorino Romano. It adds a sharper taste. Mixing in a bit of smoked Parmesan can also create a unique flavor. For presentation, serve the dish in bowls. Garnish with chopped fresh parsley for color. A drizzle of the sauce on top adds extra flavor. As for sides, steamed green beans or a fresh salad pair nicely. They balance the richness of the chicken and potatoes. {{image_2}} You can change ingredients to make this dish your own. - Different types of potatoes: Instead of Yukon Gold, try red potatoes or russet potatoes. Each type gives a unique taste and texture. Red potatoes are creamier, while russets are fluffier. - Alternative protein options: You can swap chicken for turkey or pork. Each choice will bring a new flavor. For vegetarians, consider using hearty mushrooms or firm tofu. If you want to try different ways to cook this dish, you have options. - Instant pot version: Use the Instant Pot for a quick meal. Sauté the garlic and butter first, then add chicken, potatoes, and broth. Cook on high pressure for 10 minutes. Quick release the pressure for juicy chicken. - Oven-baking method: Preheat your oven to 375°F. Place chicken and potatoes in a baking dish. Pour the garlic butter sauce over them. Cover with foil and bake for 45 minutes. Remove the foil and bake for an extra 15 minutes to brown the cheese. I know some people have dietary needs. Here are some easy swaps. - Gluten-free variations: This recipe is mostly gluten-free. Just check your chicken broth for any gluten ingredients. Use gluten-free broth if needed. - Low-carb options: For a low-carb meal, skip the potatoes. Add cauliflower instead. It will soak up the sauce well and taste great. To store leftovers, let the dish cool to room temperature first. Then transfer the chicken and potatoes to an airtight container. This method keeps the flavors fresh. You can store them in the fridge for up to three days. If you want to keep it longer, consider freezing the dish. For long-term storage, freeze the chicken and potatoes in a freezer-safe container. Make sure the food is completely cooled before sealing. This dish can last in the freezer for up to three months. When you are ready to eat, thaw it overnight in the fridge. Reheat in the microwave or slow cooker until hot. Check for signs of spoilage before eating leftovers. If there are any off smells or changes in color, discard the food. Always cook chicken to an internal temperature of 165°F (75°C). This ensures it is safe to eat. Use a meat thermometer to check the temperature accurately. You can tell the chicken is done by checking its color and texture. The meat should be white and juicy, not pink. The chicken should also pull apart easily with a fork. For a precise check, use a meat thermometer. The safe internal temperature for chicken is 165°F (75°C). Insert the thermometer into the thickest part of the breast. This ensures it is safe to eat. Yes, you can use frozen chicken in this recipe. Just remember that cooking time will change. If using frozen chicken, cook on high for 4-5 hours. This way, the chicken cooks through safely and evenly. Make sure to place the frozen chicken at the bottom of the slow cooker. This helps it cook properly. To add heat, try a few simple tricks. You can sprinkle in some red pepper flakes for a mild kick. If you like it hotter, add diced jalapeños or a dash of hot sauce. Another option is to use spicy Italian sausage instead of chicken. This adds flavor and spice at the same time. Adjust the spice level to match your taste! This recipe combines chicken and potatoes, cooked to perfection with a rich sauce. Each step ensures tender meat and flavorful bites. You can customize the dish with herbs or ingredient swaps to suit your taste. Storing leftovers safely helps maintain flavor and freshness. This meal is easy to prepare, and it works in various cooking methods. Keep experimenting to find your favorite version. Enjoy your tasty creation that brings comfort to your table.

Slow Cooker Parmesan Garlic Chicken & Potatoes

Indulge your taste buds with this Garlic Lovers' Slow Cooker Parmesan Chicken & Potatoes recipe! Juicy chicken breasts and tender Yukon Gold potatoes are bathed in a rich garlic butter sauce, infused with Parmesan and herbs for a delightful meal. Perfect for busy days, this dish cooks itself while you enjoy the aroma filling your home. Click through now to explore this easy recipe and make dinner a breeze!
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Ingredients
  

4 boneless, skinless chicken breasts

4 medium Yukon Gold potatoes, cut into chunks

1 cup chicken broth

1/2 cup grated Parmesan cheese

1/4 cup unsalted butter, melted

4 cloves garlic, minced

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Season the chicken breasts generously with salt and pepper on both sides and place them at the bottom of the slow cooker.

    Add the Potatoes: Scatter the potato chunks over the chicken evenly.

      Mix the Sauce: In a medium mixing bowl, combine the melted butter, minced garlic, chicken broth, dried Italian herbs, and half of the Parmesan cheese. Mix well.

        Pour the Sauce: Pour the garlic butter mixture evenly over the chicken and potatoes.

          Cook: Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

            Add Remaining Parmesan: In the last 30 minutes of cooking, sprinkle the remaining Parmesan cheese over the chicken and potatoes, then replace the lid to allow it to melt.

              Serve: Once done, gently shred the chicken with two forks in the slow cooker and mix it with the potatoes and sauce.

                - Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 4

                  - Presentation Tips: Serve in bowls, garnished with chopped fresh parsley for a pop of color. You can also drizzle some of the sauce over the top for added flavor.