Ingredients
Scale
- 2.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 lbs Yukon gold potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Place the cubed potatoes in the bottom of a 6-quart or larger slow cooker.
- Step 2: In a bowl, combine the minced garlic, olive oil, Italian seasoning, salt, and pepper. Toss with the chicken pieces, coating evenly.
- Step 3: Spread the coated chicken pieces evenly over the layer of potatoes in the slow cooker.
- Step 4: Pour the chicken broth over the chicken and potatoes.
- Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the potatoes are tender.
- Step 6: Stir in the grated Parmesan cheese before serving. Let sit for 5 minutes before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, ensuring chicken and potatoes are submerged in sauce.
- For best results, reheat in the microwave or a skillet with a splash of broth to prevent drying.
- Serve this comforting dish with a side of steamed broccoli or a simple green salad for a complete meal.
- Don't overcrowd the slow cooker; if needed, use a larger one to ensure even cooking of the chicken and potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American