Ingredients
Scale
- 4 chicken breasts or thighs
- 1 pound baby potatoes, halved
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Place the chicken and halved potatoes into the crockpot.
- In a bowl, mix minced garlic, Parmesan, heavy cream, olive oil, Italian herbs, salt, and pepper.
- Pour the mixture over the chicken and potatoes.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and potatoes are tender.
- Garnish with chopped parsley before serving.
Notes
- You can substitute chicken thighs for breasts for extra juiciness.
- For a crispy topping, broil the dish for 2-3 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg