Ingredients
Scale
- 4 boneless chicken breasts
- 1.5 pounds baby potatoes, halved
- 4 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts and halved potatoes into the crockpot.
- In a small bowl, mix garlic, parmesan, olive oil, thyme, rosemary, salt, and pepper.
- Pour the mixture over chicken and potatoes, ensuring even coating.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and potatoes are crispy.
- Garnish with chopped parsley before serving.
Notes
- Ensure potatoes are halved for even cooking and crispy edges.
- You can substitute chicken thighs for breasts for extra juiciness.
- Serve over steamed vegetables or rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low
- Method: Slow cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 125mg