Description
Ultimate set-it-and-forget-it dinner with tender chicken breasts, baby potatoes, and rich garlic Parmesan flavor. The slow cooker does all the work while you enjoy your day.
Ingredients
4 boneless, skinless chicken breasts (about 2 lbs)
1 lb baby potatoes, halved
4 cloves garlic, minced 1 cup chicken broth
1 cup grated Parmesan cheese
1 tsp dried Italian herbs Salt and pepper to taste
2 tbsp olive oil Fresh parsley for garnish
Instructions
Halve the baby potatoes. Mince the garlic finely. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
Drizzle olive oil in the bottom of your slow cooker. Add the halved potatoes, spreading them in an even layer. Place the seasoned chicken breasts on top of the potatoes.
Sprinkle the minced garlic and Italian herbs over the chicken and potatoes. Pour the chicken broth into the slow cooker, being careful not to wash off the seasonings.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender. The chicken should reach an internal temperature of 165°F.
About 30 minutes before serving, sprinkle the grated Parmesan cheese over the chicken and potatoes. Cover and let it melt and create a creamy coating.
Carefully remove the chicken and potatoes from the slow cooker using tongs. Spoon some of the cooking liquid over the top before serving.
Notes
Don’t lift the lid during cooking – every time you do, you add 15-20 minutes to cook time.
Make sure chicken breasts are roughly the same size for even cooking. Baby potatoes hold their shape perfectly during slow cooking.
Line your slow cooker with a liner for easiest cleanup. Add vegetables like carrots or green beans in the last hour of cooking. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian-American