1. Begin by washing the baby potatoes and cutting them in half. Mince the garlic cloves and set aside.
2. Coat the chicken breasts with olive oil, then season them evenly with Italian seasoning, salt, black pepper, and red pepper flakes if you choose to use them.
3. Arrange the halved potatoes at the bottom of the crockpot, then place the seasoned chicken breasts on top of the potatoes.
4. Pour the chicken broth over the chicken and potatoes, making sure everything is well coated.
5. Sprinkle the minced garlic evenly across the chicken, then cover the chicken with the grated parmesan cheese so it is nicely distributed.
6. Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
7. Check that the chicken has reached an internal temperature of 165°F (75°C) and that the potatoes are easily pierced with a fork.
8. Carefully remove the chicken and potatoes from the crockpot and spoon any remaining sauce over the top for added flavor.
9. If desired, garnish with freshly chopped parsley before serving to add color and enhance taste.