Description
A tender and flavorful slow cooker dish of chicken and baby potatoes with a cheesy Parmesan crust, perfect for cozy weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- ½ cup grated Parmesan cheese
- ½ cup chicken broth
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh chopped parsley for garnish
Instructions
- Pat the chicken breasts dry with a paper towel.
- In a small bowl combine salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary, then rub evenly over both sides of each breast.
- Place the seasoned chicken in the center of the slow cooker and tuck the halved baby potatoes around the edges cut side down.
- In a mixing bowl whisk together chicken broth, minced garlic, and olive oil. Pour this mixture over the chicken and potatoes.
- Generously sprinkle the grated Parmesan cheese over the top of the chicken and potatoes.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F and potatoes are tender.
- Garnish with fresh chopped parsley before serving.
Notes
For a creamier finish, stir in a tablespoon of Greek yogurt into the sauce after cooking. Adjust cooking times if using frozen chicken breasts.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg