Ingredients
Scale
- 4 chicken breasts or thighs
- 4 large potatoes, diced
- 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 and potatoes in the crockpot. Drizzle with olive oil, and season with salt, pepper, thyme, and rosemary.
- Add minced garlic and pour heavy cream over the top.
- Cook on low for 6-8 hours until chicken is tender and potatoes are cooked through.
- Sprinkle Parmesan cheese over the dish during the last 30 minutes of cooking.
- Garnish with chopped fresh parsley before serving.
Notes
- You can substitute chicken thighs for breasts for juicier results.
- Serve with a side of steamed vegetables or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 150mg