Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 medium potatoes, peeled and chopped
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season the chicken breasts with salt, pepper, thyme, and rosemary. Toss the chopped potatoes with minced garlic, olive oil, salt, and pepper to coat evenly.
- Layer the seasoned potatoes at the bottom of the slow cooker. Place the chicken breasts on top of the potatoes.
- Pour chicken broth over everything to keep the chicken moist and flavorful.
- Set the slow cooker to low and cook for 6-7 hours, or on high for 3-4 hours.
- In the last 15 minutes of cooking, sprinkle the Parmesan cheese over the chicken and potatoes. Cover and let melt.
Notes
- Use fresh garlic for stronger aroma and flavor.
- For crispy tops, transfer chicken to a baking sheet and broil for 2-3 minutes after cooking.
- Ensure potatoes are uniformly chopped for even cooking.
- Garnish with fresh parsley or basil for added freshness.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Carb, Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg