Description
A comforting slow cooker meal featuring tender chicken breasts and soft potatoes cooked in a rich garlic parmesan cream sauce. Perfect for busy days when you want a hearty dinner with minimal preparation.
Ingredients
4 boneless skinless chicken breasts (700–800 g / 1.5–1.75 lb)
700 g baby potatoes (1.5 lb), halved
3 tablespoons olive oil (45 ml)
1 teaspoon salt (5 g)
1 teaspoon black pepper (5 g)
1 teaspoon paprika (5 g)
4 cloves garlic, minced
1 cup chicken broth (240 ml)
1 cup heavy cream (240 ml)
¾ cup grated parmesan cheese (75 g)
1 tablespoon cornstarch (8 g)
2 tablespoons water (30 ml)
1 teaspoon dried Italian seasoning (3 g)
1 tablespoon chopped parsley (5 g)
Instructions
Wash and halve the baby potatoes, then place them in the bottom of the slow cooker. Drizzle with olive oil and toss lightly.
Pat the chicken breasts dry and season them with salt, pepper, and paprika.
Place the seasoned chicken on top of the potatoes in the slow cooker.
In a bowl, whisk together garlic, chicken broth, heavy cream, and Italian seasoning.
Pour the sauce mixture over the chicken and potatoes.
Cover and cook on low for 6–7 hours or on high for 3–4 hours.
Mix cornstarch with water and stir into the slow cooker along with the parmesan cheese.
Cook for an additional 15–20 minutes until the sauce thickens.
Garnish with chopped parsley and serve warm.
Notes
For extra flavor, you can sear the chicken for a few minutes before placing it in the slow cooker.
Add vegetables like carrots, mushrooms, or green beans for a more complete meal.
Leftovers can be stored in the refrigerator for up to 4 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 6 hours