Ingredients:
- 3-4 chicken breasts (about 2 lbs total)
- 1.5 lbs baby potatoes, halved
- 1 cup garlic parmesan sauce (store-bought or homemade)
- 3 tbsp butter, divided
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup mushrooms, sliced
- 1/2 cup sun-dried tomatoes, chopped
Instructions:
- Sear the Chicken: Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and 1 tsp Italian seasoning. Heat 1 tbsp butter in a pan over medium-high heat. Sear chicken 2-3 minutes per side until golden brown. Remove and set aside.
- Layer the Slow Cooker: Place halved baby potatoes at the bottom. Add sliced mushrooms on top of potatoes. Sprinkle sun-dried tomatoes over everything. Lay seared chicken breasts on top. Season with remaining 1 tsp Italian seasoning.
- Add the Sauce: Pour 1 cup garlic parmesan sauce evenly over chicken and potatoes. Dot the top with remaining 2 tbsp butter (cut into small pieces). Put the lid on.
- Cook: HIGH for 3-4 hours OR LOW for 6-8 hours. Chicken is done when it reaches 165°F internal temp and shreds easily with a fork.
- Serve: Remove chicken carefully. Stir potatoes and sauce gently. Plate and spoon extra sauce over the top. Serve with rice, pasta, or crusty bread.
🧄 Homemade Garlic Parmesan Sauce
Ingredients:
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 4 cloves garlic, minced (or 1 tbsp garlic powder)
- 1 tbsp butter
- 1/2 tsp black pepper
Instructions:
- Melt butter in small pan over medium heat.
- Add minced garlic, cook 1 minute until fragrant.
- Add heavy cream, bring to gentle simmer.
- Stir in parmesan until melted.
- Add pepper, remove from heat.
- Use immediately in your slow cooker.
Total Prep Time: 10 minutes
Cook Time: 3-4 hours (High) or 6-8 hours (Low)
Servings: 4-6 people
