Wash and pat dry your chicken breasts thoroughly, ensuring they're ready for seasoning. Set them aside while you mix the flavorful coating.

In a large bowl, combine grated Parmesan cheese, minced garlic, salt, black pepper, and Italian seasoning. This will create a savory mixture that will elevate your chicken.

Generously coat each chicken breast with the Parmesan mixture, pressing it into the surface to ensure it sticks well.

Drizzle a little olive oil into the bottom of your slow cooker. This prevents sticking and adds moisture as the chicken cooks.

Lay the coated chicken breasts in a single layer in the slow cooker, ensuring they have enough space to bask in their own juices.

Arrange halved baby red potatoes around the chicken in the slow cooker.

Carefully pour chicken broth over the chicken and potatoes, ensuring everything is well-moistened but not submerged.

Place the lid on your slow cooker and set it to low for 6-8 hours or high for 3-4 hours.

After cooking, ensure your chicken's internal temperature reaches 165°F and that the potatoes are fork-tender.

Transfer everything to a serving dish, drizzling the flavorful juices over the top. Garnish with chopped fresh parsley.