Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 pound baby potatoes or diced potatoes
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- 1 cup heavy cream or whole milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Place chicken and potatoes in the crockpot. Drizzle with olive oil and season with salt, pepper, and herbs.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and potatoes are tender.
- Stir in minced garlic, parmesan cheese, and heavy cream. Mix well to create a creamy sauce.
- Cook for an additional 15-30 minutes on low until sauce thickens slightly.
- Garnish with chopped parsley before serving.
Notes
- You can use chicken thighs for extra juiciness.
- For a lighter version, substitute heavy cream with Greek yogurt added at the end.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 135mg