Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 1 cup chicken broth
- 1/2 cup grated parmesan cheese
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Wash the baby potatoes and halve them. Mince the garlic and set aside.
- Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes until evenly coated.
- Layer the halved potatoes in the bottom of the crockpot and place the seasoned chicken breasts on top.
- Pour the chicken broth over the chicken and potatoes.
- Sprinkle the minced garlic evenly over the chicken, then top with grated parmesan cheese.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
- Remove chicken and potatoes carefully and spoon remaining sauce over the top.
- Garnish with fresh parsley if desired before serving.
Notes
- Cook on low for 6–7 hours or high for 3–4 hours depending on your schedule.
- Great served with a side salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American