Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1.5 lbs Yukon gold potatoes, peeled and cubed
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Place the cubed potatoes in the bottom of a crockpot.
- Step 2: Drizzle olive oil over the chicken breasts and season with salt, pepper, and Italian seasoning. Place the chicken breasts on top of the potatoes.
- Step 3: Sprinkle minced garlic and Parmesan cheese evenly over the chicken and potatoes.
- Step 4: Pour the chicken broth into the crockpot.
- Step 5: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through and potatoes are tender.
- Step 6: Shred the chicken with two forks before serving. Serve the chicken and potatoes with any remaining sauce from the crockpot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until warmed through, adding a splash of broth if needed to prevent drying.
- Serve this dish with a simple side salad or steamed green beans for a complete and balanced meal.
- For extra flavor, brown the chicken breasts in a skillet before adding them to the crockpot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American