This flavorful lemon parmesan chicken and asparagus crock pot meal is simple to make, and best of all: cheesy!
Jump to RecipeAt this point, you know I’m all about those crockpot meals. They’re perfect year-round for being quick and mostly hands-free. In the summer, they have the added benefit of being a way to cook your food that won’t heat your entire house. And also, who doesn’t love lemon and parmesan??
To get this recipe prepped and ready to go all you have to do is halve the baby yellow potatoes, mince the garlic, trim the asparagus, and thinly slice the lemon. Alternatively, you can wait to trim the asparagus until later on in the cooking process, but I typically like to do it all at once.
Then, break out your crockpot and load it up with the chicken, potatoes, chicken stock, olive oil, garlic, lemon slices, dried parsley, dried thyme, and ground black pepper. Cover it, and cook on low for 6-8 hours, or on high for 3-4 hours.
15-20 minutes before your cook time is up, add the asparagus and parmesan cheese.
Once your asparagus are tender and can be easily pierced with a fork, your meal is done! Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days. Enjoy!
If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Looking for some more crockpot meal inspiration? Try out another one of my fantastic crockpot meals!
Crockpot Honey Garlic Chicken and Veggies
Crockpot Pineapple Barbeque Chicken
Savory Crockpot Beef Pot Roast
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Lemon Parmesan Chicken and Asparagus Crock Pot
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1/2 lb baby yellow potatoes halved or quartered if large
- 1/2 cup chicken stock
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 lemon thinly sliced
- 1 tbsp dried parsley
- 1 tsp dried thyme
- 1 tsp ground black pepper
- 1 bunch asparagus trimmed
- 1 cup shredded parmesan cheese
Instructions
- Place chicken, potatoes, chicken stock, olive oil, garlic, lemon slices, dried parsley, dried thyme, and ground black pepper into crockpot. Cover, and cook on low for 6-8 hours, or on high for 3-4 hours.
- Add asparagus and parmesan cheese for the final 15-20 minutes of cooking, or until asparagus are tender and can easily be pierced with a fork.
Notes
- Change it up by using green beans instead of asparagus, or using different kinds of potatoes.
- Store leftovers in an airtight glass container for up to 3-5 days.