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- 4 boneless, skinless chicken breasts - 4 medium Yukon Gold potatoes, cut into 1-inch chunks - 1 cup chicken broth (low sodium recommended) - 1/2 cup freshly grated Parmesan cheese - 1/4 cup unsalted butter, melted - 4 cloves garlic, finely minced - 1 teaspoon dried Italian herbs (blend of oregano, basil, and thyme) - Salt to taste - Freshly ground black pepper to taste - Fresh parsley, chopped This dish shines with its simple yet hearty ingredients. The chicken breasts stay juicy and tender while cooking. Yukon Gold potatoes add a creamy texture. The garlic and Parmesan give each bite rich flavor. For the best taste, use fresh garlic and quality Parmesan. Fresh parsley makes a perfect garnish. It adds a pop of color and a fresh taste. Enjoy the burst of flavors in every bite! First, we need to prepare the chicken. Take four boneless, skinless chicken breasts. Season both sides generously with salt and black pepper. This step adds flavor and helps the chicken cook well. Place these chicken breasts at the bottom of your slow cooker. Lay them flat to ensure even cooking. Next, it’s time to layer the potatoes. Cut four medium Yukon Gold potatoes into 1-inch chunks. Scatter these potato chunks evenly over the chicken. This creates a nice bed for the chicken to rest on as it cooks. The potatoes will soak up all the tasty juices, making them delicious. Now, let’s make the garlic butter sauce. In a medium bowl, whisk together 1/4 cup of melted unsalted butter and four cloves of finely minced garlic. Add 1 cup of low-sodium chicken broth and 1 teaspoon of dried Italian herbs. Finish by mixing in half a cup of freshly grated Parmesan cheese. Stir it all together until well combined. Pour the garlic butter sauce over the chicken and potatoes. Make sure every piece gets a nice coat. Cover the slow cooker with its lid. Cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. The chicken should reach an internal temperature of 165°F. It should be fork-tender and easy to shred. In the last 30 minutes of cooking, sprinkle the remaining Parmesan cheese on top. Cover the slow cooker again. This allows the cheese to melt and flavor the dish. Once done, shred the chicken right in the slow cooker with two forks. Mix everything together until well combined. Serve in deep bowls and garnish with fresh chopped parsley. Enjoy your meal! To make the most of your slow cooker, follow a few key rules. First, always season your chicken well. This step adds flavor from the start. Next, keep the lid on while cooking. Each time you lift the lid, heat escapes. This can make your dish take longer to cook. Also, choose the right setting. Cooking on low for longer usually gives better results. If you need it fast, high heat works too, but watch the time. To boost flavor, think about what you add. Fresh herbs add a pop of taste. Try adding rosemary or thyme. You can also mix in a splash of lemon juice for brightness. This works well if you like a tangy flavor. Lastly, add some red pepper flakes if you want heat. It gives a nice kick without overpowering the dish. Avoid overcooking your chicken. It should be tender, not dry. Use a meat thermometer to check for doneness. Make sure it reaches 165°F (75°C). Another mistake is not cutting the potatoes evenly. If they are all different sizes, some may cook faster than others. Lastly, don’t forget to stir your dish before serving. This mixes the flavors and makes each bite delicious. {{image_4}} You can switch up the chicken for other proteins. Try using turkey breast for a leaner choice. Pork chops also work well and add a different flavor. If you prefer plant-based options, use firm tofu. Just remember to adjust cooking times for different proteins. Feel free to add more veggies to the pot! Carrots, green beans, or bell peppers can bring more color and nutrition. Just chop them into similar sizes as the potatoes. This helps everything cook evenly and makes your dish more fun. This recipe is easy to adapt for gluten-free diets. The ingredients used are naturally gluten-free. Just make sure your chicken broth is labeled gluten-free. This way, everyone can enjoy this tasty meal without worry. To store leftovers, let the dish cool down first. Place the chicken and potatoes in an airtight container. This helps keep them fresh. You can store them in the fridge for up to three days. Make sure to label the container with the date. When you’re ready to eat, take the leftovers out. You can reheat them in the microwave or on the stove. If using the microwave, heat on medium power for about two minutes. Stir halfway through to heat evenly. If on the stove, warm in a pan over low heat until hot. Add a splash of chicken broth if it seems dry. To freeze, pack the leftovers in a freezer-safe container. You can also use resealable bags. Make sure to remove as much air as possible. The dish can stay frozen for up to three months. When ready to eat, thaw it in the fridge overnight. Then reheat as mentioned above. Yes, you can cook this dish on high heat. It will take about 3 to 4 hours. Just remember, cooking on low heat for 6 to 7 hours gives richer flavors. If you need a substitute for Parmesan cheese, try Pecorino Romano or nutritional yeast. Both add a nice, cheesy flavor. Remember, each will change the taste a bit. The chicken is done when it reaches an internal temperature of 165°F (75°C). You can check this with a meat thermometer. The chicken should also be fork-tender and easy to shred. Yes, you can make this recipe in advance. Simply prepare it, then store it in the fridge for up to 24 hours before cooking. Just remember to add the cheese during the last 30 minutes of cooking. This dish goes well with many sides. You can serve it with a fresh green salad or steamed broccoli. Garlic bread is also a great choice to soak up the tasty sauce. Enjoy! This blog post covered the key ingredients, step-by-step methods, and helpful tips for a great dish. I shared how to prepare chicken, layer potatoes, and make a tasty garlic butter sauce. You learned about cooking times and techniques to avoid common mistakes. I also provided variations for proteins and vegetables, plus storage tips. Use this knowledge to create your best meal yet! Enjoy experimenting in your kitchen and delighting your family with delicious meals.

Slow Cooker Parmesan Garlic Chicken & Potatoes

Indulge in the rich flavors of Garlic Lovers' Slow Cooker Parmesan Chicken & Potatoes! This easy, mouthwatering recipe features tender chicken breasts and creamy Yukon Gold potatoes, all cooked to perfection in a savory garlic butter sauce. With just a few ingredients and minimal effort, you can enjoy a delightful meal that's perfect for weeknight dinners. Click through now to explore the full recipe and elevate your dinner game!
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Ingredients
  

4 boneless, skinless chicken breasts

4 medium Yukon Gold potatoes, cut into 1-inch chunks

1 cup chicken broth (low sodium recommended)

1/2 cup freshly grated Parmesan cheese

1/4 cup unsalted butter, melted

4 cloves garlic, finely minced

1 teaspoon dried Italian herbs (blend of oregano, basil, and thyme)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Generously season both sides of the chicken breasts with salt and freshly ground black pepper. Place the seasoned chicken breasts at the bottom of the slow cooker, ensuring they lay flat for even cooking.

    Add the Potatoes: Evenly scatter the prepared potato chunks over the chicken, creating a bed on top of the meat.

      Mix the Sauce: In a medium mixing bowl, whisk together the melted butter, minced garlic, chicken broth, dried Italian herbs, and half of the freshly grated Parmesan cheese. Stir until well combined and set aside.

        Pour the Sauce: Carefully pour the garlic butter mixture evenly over the chicken and potatoes, ensuring all pieces are coated in the sauce for maximum flavor.

          Cook the Dish: Securely cover the slow cooker with the lid. Set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F (75°C) and is fork-tender.

            Add Remaining Parmesan: In the final 30 minutes of cooking, sprinkle the remaining Parmesan cheese over the chicken and potatoes. Cover again to allow the cheese to melt and infuse its flavor throughout the dish.

              Serve: Once the cooking time is complete, gentle shred the chicken in the slow cooker using two forks. Mix the chicken with the potatoes and sauce until evenly combined.

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

                  - Presentation Tips: Serve the hearty chicken and potato mixture in deep bowls. Garnish generously with chopped fresh parsley for a vibrant touch. Drizzle some of the rich sauce over the top for added presentation and flavor enhancement. Enjoy your delicious meal!