Description
A comforting slow-cooked meal featuring tender chicken breasts and flavorful baby potatoes in a herby, garlicky sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes, halved
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup chicken broth
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley
Instructions
- Arrange the base in the crockpot: Place the chicken breasts in the bottom of the crockpot, then layer the halved baby potatoes, sliced onion, and minced garlic on top.
- Whisk the sauce: In a separate bowl, whisk together the olive oil, chicken broth, Italian seasoning, salt, black pepper, paprika, thyme, and crushed red pepper flakes until well combined.
- Pour and coat: Pour the mixture over the chicken and vegetables, making sure everything is evenly coated and some of the liquid reaches the bottom around the chicken.
- Slow cook to tenderness: Cover and cook on low for 360–420 minutes or high for 180–240 minutes until the chicken is fully cooked (internal temperature 165°F / 74°C) and the potatoes are tender.
- Finish and serve: Once done, sprinkle with grated Parmesan cheese and chopped fresh parsley before serving. Let sit for 5 minutes with the lid off to allow the cheese to melt and flavors to settle.
Notes
For a lighter version, substitute olive oil with less oil and more broth. Cook chicken thighs for a richer taste if preferred. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian