4 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
1 teaspoon Italian seasoning
1/2 cup grated Parmesan or Romano cheese
4 medium potatoes -- peeled and cut into wedges or thick slices (4 to 6)

Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, spices, and the grated cheese. Put the potatoes on top or around the chicken. Sprinkle with the rest of the dressing, spices, and cheese.

Cook on low for about 6-8 hours, or until the chicken is done and potatoes are tender.

Stacy's Notes - Made May 2006 in my West Bend slow cooker. I used 2 breasts (put in frozen), Kraft Fat-Free Italian salad dressing, crushed Italian seasoning (also added salt, pepper, dash of red pepper flakes and didn't measure the Italian, just eyeballed it), 1/4 cup grated Parmesan cheese, and 2 large potatoes, peeled and cut into thick wedges. Put on setting #4 for about 2 1/2 to 2 3/4 hours, then lowered to setting 3.5 for about an hour. This was good, very simple and nothing fancy, but good, flavorful comfort food. Served with butter peas and homemade bread.