Description
A comforting slow-cooked meal featuring tender chicken and buttery potatoes coated in a rich garlic Parmesan sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 1.5 lbs baby potatoes, halved
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil in a skillet over medium heat and sear the chicken for 2–3 minutes per side (optional but adds flavor).
- Place the potatoes in the bottom of the crockpot and arrange the chicken on top.
- In a bowl, whisk together heavy cream, chicken broth, garlic, and Parmesan cheese.
- Pour the sauce evenly over the chicken and potatoes.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken is tender and potatoes are cooked through.
- Stir gently before serving to coat everything in the sauce.
- Garnish with fresh parsley.
Notes
- For a thicker sauce, remove the lid the last 20–30 minutes of cooking.
- Bone-in thighs can be used instead of chicken breasts.
- Replace heavy cream with half-and-half for a lighter version.
- Prep Time: 10 mins
- Cook Time: 6 hrs
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American