📖 Instructions

1. Prepare the Chicken and Potatoes: Begin by washing and peeling 2 pounds of Yukon Gold potatoes. Cut them into 1-inch chunks. Pat 2 pounds of boneless, skinless chicken breasts dry with a paper towel.
2. Season the Chicken and Potatoes: In a large bowl, toss the potatoes with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Place the seasoned potatoes in the bottom of the crockpot in an even layer. Season the chicken breasts with an additional 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Create the Garlic Parmesan Sauce: In a separate medium-sized bowl, whisk together 1 cup of chicken broth, 1/2 cup of heavy cream, 1/4 cup of grated Parmesan cheese, 4 cloves of garlic (minced), 1 tablespoon of Italian seasoning, and 1/4 teaspoon of red pepper flakes (optional, for a little heat).
4. Assemble the Crockpot: Place the seasoned chicken breasts on top of the potatoes in the crockpot. Pour the garlic parmesan sauce evenly over the chicken and potatoes, ensuring everything is well coated. Be sure the chicken is covered in the sauce. This is very important for the flavor!
5. Cook on Low: Cover the crockpot and cook on low heat for 6-8 hours, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C).
6. Shred the Chicken (Optional): Once the chicken is cooked, you can either leave it whole or shred it with two forks for easier serving. If shredding, do it directly in the crockpot, allowing the shredded chicken to soak up even more of the delicious sauce.
7. Add Final Touches: Stir in 1/4 cup of chopped fresh parsley for added freshness and color. Taste and adjust seasoning as needed, adding more salt, pepper, or Parmesan cheese to your liking.
8. Serve: Serve the Garlic Parmesan Chicken and Potatoes hot, directly from the crockpot. Garnish with additional Parmesan cheese and parsley if desired. It pairs perfectly with a side salad or some steamed green beans.