Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1.5 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 cup grated parmesan cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional for garnish)
Feel free to substitute chicken thighs for a juicier option, or add a sprinkle of red pepper flakes for a bit of heat. This recipe is wonderfully versatile.
Instructions
- Begin by seasoning the chicken breasts with salt and pepper. A good tip from my grandmother: let them sit for about 10 minutes to let the flavors soak in.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic, stirring until fragrant, about 1 minute.
- Add the chicken to the skillet and sear on each side until golden brown, approximately 2-3 minutes per side. This step locks in the juices and flavor.
- Transfer the chicken to the crockpot. Add in the baby potatoes, thyme, rosemary, oregano, and parmesan cheese. Toss everything gently to coat.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. You’ll know it’s done when the chicken is tender and the potatoes are soft.
- Before serving, give everything a good stir and sprinkle with fresh parsley if using. This adds a fresh touch and a pop of color.
Cooking is less about perfection and more about joy, so don’t be afraid to make this recipe your own!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International