Ingredients
Scale
- 4 boneless chicken breasts or thighs
- 4 cups baby potatoes, halved
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- 1/2 cup heavy cream or whole milk
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts or thighs in the slow cooker.
- Add halved potatoes around the chicken.
- In a small bowl, whisk together garlic, parmesan, heavy cream, olive oil, Italian seasoning, salt, and pepper.
- Pour the mixture over the chicken and potatoes.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and potatoes are cooked through.
- Serve garnished with fresh parsley and extra parmesan if desired.
Notes
- You can substitute chicken thighs if preferred.
- For a thicker sauce, stir in a bit more parmesan or a cornstarch slurry at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg