Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 1½ lbs baby gold potatoes, halved or quartered
- ¼ cup unsalted butter, melted
- 4 garlic cloves, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ cup chicken broth
- ½ cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Lightly grease the bottom of your crockpot with cooking spray or a little butter.
- Place the chicken in a single layer at the bottom of the crockpot. Scatter the potatoes evenly around and on top of the chicken.
- Mix melted butter, minced garlic, Parmesan, salt, pepper, Italian seasoning, and paprika in a small bowl. Pour over chicken and potatoes.
- Add chicken broth and heavy cream, ensuring some liquid at the bottom.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and potatoes are soft.
- Gently stir to coat everything in the sauce. Sprinkle parsley on top and serve warm.
Notes
- Add a bit of lemon zest before serving for freshness.
- Swap in sweet potatoes or add carrots or broccoli for extra color and nutrition.
- For a thicker sauce, stir in a spoonful of cream cheese during the last 30 minutes of cooking.
- Store leftovers in the fridge up to 3 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Category: Dinner
- Method: Crockpot
- Cuisine: American