Ingredients
Scale
- 4 bone-in or boneless chicken thighs or breasts
- 1 lb (450g) potatoes, diced
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1/4 cup heavy cream or milk
- 2 tbsp olive oil
- 1 tsp dried thyme or Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken and diced potatoes into the slow cooker.
- In a small bowl, mix garlic, parmesan, heavy cream, olive oil, thyme, salt, and pepper.
- Pour the mixture over the chicken and potatoes, ensuring even coating.
- 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 and enjoy!
Notes
- For extra crispy potatoes, you can broil them in the oven for 3-5 minutes after cooking.
- You can use chicken breasts if preferred, just adjust cooking time accordingly.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- 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: 450 Kcal
- Sugar: 4g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg