A comforting and hearty dish combining tender chicken and creamy parmesan-covered baby potatoes, perfect for busy weeknights.

Scale

Wash and halve the baby potatoes. Mince the garlic cloves and set aside.
Rub the chicken breasts with olive oil and season with Italian seasoning, salt, black pepper, and red pepper flakes (if using).
Place the halved potatoes in the bottom of the crockpot and lay the seasoned chicken breasts on top.
Pour the chicken broth over everything, ensuring it is well coated.
Sprinkle the minced garlic over the chicken and add the grated parmesan cheese.
Cover the crockpot and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender and fully cooked.
Check that the chicken reaches an internal temperature of 165°F (75°C) and that the potatoes are fork-tender.
Carefully remove the chicken and potatoes from the crockpot and drizzle remaining sauce over the top.
If desired, sprinkle with fresh parsley before serving.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Keywords: crockpot, chicken, parmesan, garlic, family dinner