Description
This dish perfectly marries tender, juicy chicken with golden, buttery potatoes enveloped in a rich garlic-Parmesan cream sauce.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1.5 lbs Yukon gold or red potatoes, cut into 1-inch pieces
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons olive oil (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Start by chopping the chicken into bite-sized chunks and slicing the potatoes into 1-inch pieces.
- If you want to elevate the dish, consider browning the chicken first.
- Transfer the chopped chicken and potatoes into your slow cooker.
- In a separate bowl, combine the heavy cream, grated Parmesan, minced garlic, Italian seasoning, paprika, and a generous pinch of salt and black pepper.
- Pour this creamy mixture over the chicken and potatoes in the crockpot.
- Cover your crockpot and cook on low for 6-7 hours or high for 3.5-4 hours.
- Once done cooking, stir gently to combine all ingredients before serving.
Notes
For a lower-calorie option, you can substitute heavy cream for half-and-half or milk, though this may alter the consistency slightly.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3.5-4 hours on high
- Category: Dinner
Nutrition
- Calories: Approximately 600 per serving
- Sodium: 850 mg
- Protein: 45 g