📖 Instructions

1. Prep the Potatoes: Start by washing and chopping 2 pounds of Yukon Gold potatoes into 1-inch cubes. You can use other potato types like red potatoes, but Yukon Golds have a lovely creamy texture that works wonderfully in this recipe. Make sure they're uniformly cut, though, so they cook evenly!
2. Season the Chicken: Pat 2 pounds of boneless, skinless chicken breasts dry with paper towels. Season generously with salt, black pepper, garlic powder, and Italian seasoning. Don't be shy with the seasonings; it really brings out the flavor of the chicken. Sometimes I like to add a little paprika for a hint of smokiness, but that's totally optional.
3. Layer the Crockpot: In your crockpot, place the chopped potatoes as a base layer. Arrange the seasoned chicken breasts on top of the potatoes. This helps prevent the chicken from sticking to the bottom and ensures even cooking.
4. Make the Sauce: In a medium bowl, whisk together 1 cup of chicken broth, 1/2 cup of heavy cream, 1/4 cup of grated Parmesan cheese, 2 cloves of minced garlic, and 2 tablespoons of melted butter. Make sure everything is well combined. This sauce is the secret weapon for keeping the chicken moist and flavorful!
5. Pour the Sauce: Pour the sauce evenly over the chicken and potatoes in the crockpot. Ensure that everything is nicely coated. If you want an extra layer of flavor, you can sprinkle a little extra Parmesan cheese on top at this stage.
6. Slow Cook: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable with a fork. If you're using a meat thermometer, the internal temperature of the chicken should reach 165°F (74°C).
7. Shred the Chicken: Once the chicken is cooked, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir it into the sauce and potatoes. This ensures that the chicken is fully coated in the creamy garlic parmesan goodness.
8. Final Touches: Before serving, stir in 1/4 cup of chopped fresh parsley for a burst of freshness and color. Taste and adjust seasonings as needed. If the sauce seems too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the crockpot during the last 30 minutes of cooking. Be careful about adding too much, though!
9. Serve: Serve hot, garnished with extra Parmesan cheese and fresh parsley, if desired. This dish is fantastic on its own, but you can also serve it with a side of steamed vegetables or a simple salad for a complete meal. Enjoy!