Description
A creamy and comforting slow cooker dish made with tender chicken breasts, baby potatoes, garlic, and parmesan cheese simmered in a rich savory sauce.
Ingredients
2 pounds boneless skinless chicken breasts
1.5 pounds baby potatoes, halved
4 tablespoons unsalted butter, melted
6 cloves garlic, minced
1 cup grated parmesan cheese
1 cup heavy cream
1 cup chicken broth
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon Italian seasoning
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped (optional)
Instructions
Wash and halve the baby potatoes and place them evenly at the bottom of the crockpot.
Pat the chicken breasts dry and season both sides with salt, black pepper, paprika, and Italian seasoning.
Place the seasoned chicken on top of the potatoes inside the slow cooker.
In a bowl, whisk together the heavy cream, chicken broth, melted butter, minced garlic, and half of the parmesan cheese.
Pour the garlic parmesan sauce evenly over the chicken and potatoes.
Sprinkle the remaining parmesan cheese on top.
Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and the potatoes are fully cooked.
Stir gently before serving and garnish with chopped parsley if desired.
Notes
Use Yukon Gold or red baby potatoes for the best texture.
If the sauce becomes too thick after refrigeration, add a small splash of chicken broth when reheating.
For a thicker sauce, stir in a cornstarch slurry during the final 15 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 6 hours