Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1.5 lbs red potatoes, quartered
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Place the quartered red potatoes in the bottom of the crockpot.
- Step 2: In a bowl, combine minced garlic, Parmesan cheese, olive oil, Italian seasoning, salt, and pepper.
- Step 3: Place the chicken breasts on top of the potatoes in the crockpot.
- Step 4: Pour the Parmesan cheese mixture over the chicken breasts, ensuring they are well coated.
- Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and potatoes are tender.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or oven until heated through, adding a splash of chicken broth if needed to keep the chicken moist.
- Serve this comforting dish with a side of steamed broccoli or a crisp green salad to add some freshness.
- To prevent dry chicken, consider adding a tablespoon of butter or olive oil directly to the chicken before adding the parmesan mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American