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Delicious Italian Crockpot Chicken and Potatoes served in a bowl

Italian Crockpot Chicken and Potatoes

A heartwarming comfort dish featuring tender chicken breasts, baby potatoes, and a medley of vibrant vegetables, all slow-cooked in a symphony of Italian flavors.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Use thighs as a flavorful alternative.
  • 1.5 pounds baby potatoes Small ones maintain texture; can replace with diced large ones.
  • 1 piece red bell pepper, sliced Feel free to use yellow or green peppers.
  • 1 piece yellow onion, sliced Shallots work well for a milder taste.
  • 3 cloves garlic, minced Garlic powder can be used as a substitute.
  • 1/3 cup olive oil Use vegetable oil if preferred.
  • 1 tablespoon Italian seasoning Oregano or basil could be used separately.
  • 1 teaspoon salt Consider reducing for low-sodium diets.
  • 1/2 teaspoon black pepper Adjust for preference.
  • 1/2 teaspoon crushed red pepper flakes (optional) Omit for a milder taste.
  • 1/4 cup grated Parmesan cheese Nutritional yeast is a great dairy-free alternative.
  • to taste garnish Fresh parsley Any fresh herb will work.

Method
 

Preparation
  1. Place the chicken breasts at the bottom of a 6-quart crockpot.
  2. Arrange the baby potatoes, sliced red bell pepper, and sliced yellow onion around and on top of the chicken.
  3. In a small bowl, whisk together olive oil, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using.
  4. Pour the olive oil and seasoning mixture evenly over the chicken and vegetables.
Cooking
  1. Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and the potatoes are tender.
  2. Before serving, sprinkle grated Parmesan cheese and chopped fresh parsley on top.

Notes

Serve garnished with fresh parsley alongside bread or over rice. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.