Ingredients:

  • 1 ½ lbs (680g) baby potatoes, halved or quartered if large
  • 4 cloves garlic, minced
  • ½ cup (50g) grated Parmesan cheese
  • 2 teaspoons dried Italian seasoning (or mix of oregano, basil, thyme)
  • 1 teaspoon paprika
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30g) unsalted butter, melted
  • 4 boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Place halved or quartered baby potatoes in the bottom of the slow cooker.
  2. In a small bowl, combine minced garlic, Parmesan cheese, Italian seasoning, paprika, salt, pepper, olive oil, and melted butter. Mix well to form a paste.
  3. Rub the garlic-Parmesan mixture evenly over both sides of the chicken breasts (or thighs). Ensure even coverage for maximum flavour.
  4. Place the chicken on top of the potatoes in the slow cooker. Pour any leftover garlic-Parmesan mixture from the bowl over the potatoes for extra flavour.
  5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender when pierced with a fork.
  6. Sprinkle with fresh parsley (optional) and serve immediately.