Description
A simple and tasty dish featuring chicken breasts and baby potatoes cooked in a flavorful garlic parmesan sauce. Perfect for busy days!
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, then add the grated parmesan cheese on top.
- Cover the crockpot and set it to cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.
- Check if the chicken reaches an internal temperature of 165°F (75°C). The potatoes should be fork-tender.
- Once cooked, remove the chicken and potatoes gently from the crockpot. Spoon any remaining sauce over the top for extra flavor.
- Optional: Chop fresh parsley and sprinkle over the dish for added color and flavor before serving.
Notes
For added nutrition, feel free to include other vegetables like carrots or green beans. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg