Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cups baby potatoes, halved
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts and halved potatoes in the crockpot.
- In a bowl, mix minced garlic, parmesan, heavy cream, olive oil, thyme, rosemary, salt, and pepper.
- Pour the mixture over chicken and potatoes, ensuring everything is coated evenly.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Shred the chicken if desired and serve garnished with fresh parsley.
Notes
- Adjust seasoning to taste.
- For a crispy finish, broil the potatoes for a few minutes after cooking.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cook
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg