Crockpot Creamy Lemon Herb Chicken and Potatoes
Crockpot Creamy Lemon Herb Chicken and Potatoes
Ingredients
For the Crockpot
- 2 pounds boneless, skinless chicken breasts, diced
- 24 ounces baby potatoes, halved
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 2 cups Parmesan cheese, grated, or more as desired
For the Sauce
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 2 tablespoons lemon juice, from 2 small lemons
- 1 tablespoon minced garlic
- 2 teaspoons red chili flakes, or more if you like heat
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 tablespoon dried oregano
- 1 1/2 tablespoons tomato paste
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
For Garnish
- 1 tablespoon fresh parsley, chopped, as needed
- 1 teaspoon lemon zest, as needed
Instructions
- 1
Spray a crockpot with cooking spray to prevent sticking.
⏱️ 1 min
- 2
Add the halved baby potatoes to the bottom of the prepared crockpot.
⏱️ 2 min
- 3
Place the diced boneless, skinless chicken breasts evenly on top of the potatoes.
⏱️ 2 min
- 4
In a separate medium-sized bowl, whisk together the chicken broth, olive oil, lemon juice, minced garlic, red chili flakes, garlic powder, Italian seasoning, paprika, dried oregano, tomato paste, salt, and black pepper until well combined.
⏱️ 5 min
- 5
Pour the whisked sauce mixture evenly over the chicken and potatoes in the crockpot, ensuring everything is coated.
⏱️ 1 min
- 6
Cover the crockpot and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours, until the chicken is cooked through and the potatoes are tender.
⏱️ 240 min
- 7
Once cooked, stir in the fresh spinach, heavy cream, and Parmesan cheese. Mix well until all ingredients are combined. The residual heat from the crockpot will wilt the spinach within 5-10 minutes.
⏱️ 5 min
- 8
Serve warm. Garnish with fresh parsley and lemon zest as desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crockpot Creamy Lemon Herb Chicken and Potatoes
For the Crockpot
- 2 pounds boneless, skinless chicken breasts, diced
- 24 ounces baby potatoes, halved
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 2 cups Parmesan cheese, grated, or more as desired
For the Sauce
- 1/2 cup chicken broth
- 1/4 cup olive oil
- 2 tablespoons lemon juice, from 2 small lemons
- 1 tablespoon minced garlic
- 2 teaspoons red chili flakes, or more if you like heat
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 tablespoon dried oregano
- 1 1/2 tablespoons tomato paste
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
For Garnish
- 1 tablespoon fresh parsley, chopped, as needed
- 1 teaspoon lemon zest, as needed
Instructions
- 1
Spray a crockpot with cooking spray to prevent sticking.
⏱️ 1 min - 2
Add the halved baby potatoes to the bottom of the prepared crockpot.
⏱️ 2 min - 3
Place the diced boneless, skinless chicken breasts evenly on top of the potatoes.
⏱️ 2 min - 4
In a separate medium-sized bowl, whisk together the chicken broth, olive oil, lemon juice, minced garlic, red chili flakes, garlic powder, Italian seasoning, paprika, dried oregano, tomato paste, salt, and black pepper until well combined.
⏱️ 5 min - 5
Pour the whisked sauce mixture evenly over the chicken and potatoes in the crockpot, ensuring everything is coated.
⏱️ 1 min - 6
Cover the crockpot and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours, until the chicken is cooked through and the potatoes are tender.
⏱️ 240 min - 7
Once cooked, stir in the fresh spinach, heavy cream, and Parmesan cheese. Mix well until all ingredients are combined. The residual heat from the crockpot will wilt the spinach within 5-10 minutes.
⏱️ 5 min - 8
Serve warm. Garnish with fresh parsley and lemon zest as desired. Enjoy!
⏱️ 1 min