Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 4 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Place chicken breasts and halved potatoes into the crockpot.
- In a bowl, mix minced garlic, parmesan, heavy cream, olive oil, salt, and pepper and pour over chicken and potatoes.
- Cook on low for 6 hours or until chicken is tender and potatoes are cooked through.
- Sprinkle mozzarella cheese over the top and let melt for 10 minutes before serving.
- Garnish with fresh parsley and serve hot.
Notes
- For extra flavor, add a pinch of Italian seasoning or red pepper flakes.
- Use skin-on potatoes for added texture and crispness.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg