Description
An easy and flavorful dish featuring juicy chicken breasts and tender baby potatoes in a rich garlic and parmesan sauce, perfect for busy weeknights.
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 cloves and set aside.
- Rub the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes (if using) until evenly coated.
- Layer the halved potatoes in the bottom of the crockpot. Place the seasoned chicken breasts on top.
- Pour the chicken broth over the chicken and potatoes, ensuring they are well coated.
- Sprinkle the minced garlic evenly over the chicken. Add the grated parmesan cheese on top, covering the chicken nicely.
- Cover the crockpot and set it to cook on low for 360 minutes or high for 180 minutes until the chicken is tender and cooked through.
- Check if the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.
- Once cooked, gently remove the chicken and potatoes from the crockpot and spoon any remaining sauce over the top for extra flavor.
- If desired, chop fresh parsley and sprinkle over the dish before serving.
Notes
Adjust seasonings and add vegetables like carrots or green beans for variation. You can use freshly grated parmesan cheese for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg