Crock Pot Italian-Seasoned Chicken With Potatoes

Peel the potatoes and cut them into thin wedges, 1-inch cubes, or thick slices (about 1/2- to 1-inch).

Spray the interior of the slow cooker with nonstick butter-flavored or olive oil cooking spray.

Place the diced or sliced potatoes in the bottom of the prepared Crock Pot.

In a 2-cup measuring cup or small bowl, combine the Italian salad dressing, chicken broth, garlic powder, basil, oregano, black pepper, and red pepper flakes.

Sprinkle the potatoes with half of the dressing and herb mixture and then half of the Parmesan cheese.

Arrange the chicken over the potato layer. Drizzle with the remaining dressing and herb mixture and then sprinkle with the remaining Parmesan cheese.

Cover and cook on LOW for about 5 to 7 hours, or until the chicken is done and the potatoes are tender.

Serve the chicken and potatoes with steamed broccoli, creamed spinach, or your family's favorite side vegetables. Or serve with fresh sliced tomatoes and cucumbers.