Ingredients
Method
Prep and Season
- Wash the baby potatoes and cut them in half. Mince the garlic cloves and set aside.
- In a small bowl, combine the olive oil, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Rub this mixture all over the chicken breasts until evenly coated.
Layer and Cook
- Place the halved potatoes in an even layer at the bottom of your slow cooker. Arrange the seasoned chicken breasts on top of the potatoes.
- Pour the chicken broth over the chicken and potatoes, making sure everything is lightly coated.
- Sprinkle the minced garlic evenly over the chicken, then top with the grated Parmesan cheese, covering the chicken as much as possible.
- Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is tender and cooked through (internal temperature reaches 165°F). The potatoes should be fork-tender.
Serve and Garnish
- Carefully remove the chicken and potatoes from the slow cooker. Spoon any remaining sauce from the bottom over the top for extra flavor.
- If desired, garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately.
Nutrition
Notes
For a richer sauce, stir in a splash of heavy cream or a pat of butter at the end. You can swap the baby potatoes for Yukon Gold or red potatoes, cut into 1-inch chunks. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently in the microwave or on the stovetop. To make ahead, prep the seasoned chicken and cut potatoes the night before, then assemble in the morning. Avoid lifting the lid during cooking to keep the heat steady. Serve with a simple green salad or steamed broccoli for a complete meal.
