Description
A hearty American one-pot meal with tender chicken breasts and buttery baby potatoes simmered in a savory garlic-herb broth. Infused with rich parmesan cheese, this high-protein dish is perfect for effortless weeknight dinners.
Ingredients
4 boneless, skinless chicken breasts
1.5 pounds baby potatoes, halved
1 cup chicken broth
1/2 cup grated parmesan cheese
4 garlic cloves, minced
1 tablespoon Italian seasoning
2 tablespoons olive oil
Salt and pepper, to taste
Instructions
Place halved baby potatoes at the bottom of the crockpot.
Season chicken breasts with garlic, Italian seasoning, salt, and pepper.
Pour chicken broth over the potatoes, then place chicken breasts on top.
Drizzle olive oil over the chicken.
Cover and cook on low for 6 hours.
Once cooked, stir the potatoes into the mixture and sprinkle with parmesan cheese.
Notes
Baby potatoes save time on peeling and chopping; halved size ensures even cooking
Freshly grated parmesan creates a smoother melt than pre-shredded varieties
For extra moist chicken, substitute thighs for breasts
Use low-sodium broth if dietary restrictions apply
Store leftovers in an airtight container in the fridge for up to 3 days
- Prep Time: 15
- Cook Time: 360
- Category: Dinner Recipes
- Method: Slow Cooking
- Cuisine: American