Description
A creamy, garlicky one-pot meal with tender chicken and perfectly cooked potatoes. The slow cooker does all the work while infusing every bite with rich Parmesan flavor.
Ingredients
Scale
For the Crust:
- For the chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- For the potatoes:
- 1.5 lbs baby potatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- For the sauce:
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- For garnish:
- 2 tablespoons chopped fresh parsley
- Extra Parmesan for serving
Instructions
1. Prepare the Crust:
- 1. Season chicken thighs with salt, pepper, and paprika. Place in the bottom of a 6-quart slow cooker.
- 2. In a bowl, toss potatoes with olive oil and garlic powder. Arrange over chicken.
- 3. Whisk together cream, broth, Parmesan, minced garlic, Italian seasoning, and red pepper flakes. Pour over potatoes.
- 4. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours until chicken reaches 165°F.
- 5. Remove chicken and potatoes to serving platter. Whisk sauce until smooth and slightly thickened.
- 6. Spoon sauce over chicken and potatoes. Garnish with parsley and extra Parmesan.
Notes
For crispier potatoes, transfer to baking sheet and broil for 2-3 minutes after cooking. Sauce will thicken upon standing. Substitute half-and-half for heavy cream if needed.