Description
A comforting slow cooker meal featuring tender chicken, creamy garlic Parmesan sauce, and perfectly cooked potatoes.
Ingredients
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1.5 lbs (680 g) boneless, skinless chicken thighs or breasts
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1.5 lbs (680 g) baby potatoes, halved
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1 cup (240 ml) chicken broth
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1 cup (240 ml) heavy cream
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1 cup (100 g) freshly grated Parmesan cheese
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4 cloves garlic, minced
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2 tablespoons olive oil
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1 teaspoon dried Italian seasoning
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon paprika
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¾ teaspoon salt
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½ teaspoon black pepper
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2 tablespoons unsalted butter
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2 tablespoons chopped fresh parsley (optional)
Instructions
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Lightly grease the crockpot and add the potatoes to the bottom.
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Drizzle potatoes with olive oil and season with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.
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Place chicken on top of the potatoes and season lightly with salt and pepper.
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Whisk together chicken broth, heavy cream, garlic, and half of the Parmesan cheese. Pour over the chicken and potatoes.
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Dot with butter, cover, and cook on low for 5–6 hours or high for 3–4 hours.
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Sprinkle remaining Parmesan over the top during the last 20 minutes of cooking.
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Garnish with parsley and serve warm.
Notes
For a thicker sauce, remove the lid during the last 30 minutes of cooking. Freshly grated Parmesan provides the best flavor and texture. Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- Prep Time: 15 minutes
- Cook Time: 5–6 hours (low) or 3–4 hours (high)