Description
A creamy slow cooker dinner featuring juicy chicken breasts, tender baby potatoes, garlic, Parmesan cheese, and Italian herbs.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1½ pounds baby potatoes, halved
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 4 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ 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 the chicken breasts with olive oil, Italian seasoning, salt, black pepper, and red pepper flakes.
- Arrange the potatoes in the bottom of the slow cooker.
- Place the seasoned chicken breasts on top of the potatoes.
- Pour the chicken broth over the chicken and potatoes.
- Sprinkle the minced garlic evenly over the chicken.
- Top the chicken with the grated Parmesan cheese.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Check that the chicken reaches an internal temperature of 165°F and that the potatoes are fork-tender.
- Spoon the sauce over the chicken and potatoes.
- Garnish with fresh parsley and serve.
Notes
- Freshly grated Parmesan provides the best texture.
- Add a splash of heavy cream during the final 20 minutes for a creamier sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a small splash of chicken broth.
- Freeze leftovers for up to 3 months and thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 920
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 40
- Cholesterol: 115