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 and halve the baby potatoes. Mince the garlic cloves.
- Rub chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
- Layer potatoes in the bottom of the crockpot, place chicken on top.
- Pour chicken broth over chicken and potatoes.
- Sprinkle minced garlic and grated Parmesan over the chicken.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken reaches 165°F (75°C) and potatoes are fork-tender.
- Serve chicken and potatoes, spooning any remaining sauce over the top.
- Garnish with chopped fresh parsley if desired.
Notes
For extra flavor, you can add a squeeze of lemon or a sprinkle of red pepper flakes. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on low (or 3–4 hours on high)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American