Toss red potatoes with 1 tablespoon olive oil,
1/2 teaspoon salt and 1/4 teaspoon pepper.
Place in the bottom of a 6-quart slow cooker.
Season chicken breasts with 1/2 teaspoon salt
and 1/4 teaspoon pepper and drizzle with
remaining tablespoon of olive oil. Place in a
single layer on top of potatoes.
Place lid on top of slow cooker and cook on low
for 7 hours, until potatoes are tender and
fluffy.
In a medium-sized bowl combine the butter,
mayonnaise, Parmesan cheese, garlic, oregano,
basil, lemon juice, 1/4 teaspoon salt and 1/4
teaspoon pepper. Pour over the chicken, and
arrange asparagus along the sides of the
chicken. Replace the lid and cook for another
30 to 45 minutes, until the asparagus is fork-
tender and the sauce is hot throughout.
Using a slotted spoon, remove the asparagus,
chicken and potatoes.
Make a decadent parmesan sauce- The sauce will
have separated, but there is a lot of great
flavor in it that you don't want to lose. Pour
it into a measuring cup or other easy to handle
container. Using a blender, slowly add in the
sauce, blending on high to emulsify the
parmesan sauce. In a pinch, you can pour it
into a mason jar and shake it up for a quick
blend before pouring over the chicken.
Originally Submitted
12/9/2016
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