Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 pound baby potatoes, halved
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 1 teaspoon Italian herbs
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken and potatoes in the crockpot. Drizzle with olive oil, season with salt, pepper, and Italian herbs.
- Add garlic, Parmesan cheese, and heavy cream over the ingredients.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is cooked through and potatoes are tender.
- Once done, shred the chicken slightly with two forks and stir to combine everything evenly.
- Garnish with fresh parsley and serve hot.
Notes
- You can substitute heavy cream with Greek yogurt for a healthier version.
- For extra flavor, sprinkle additional Parmesan and herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 115mg