Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 4 large potatoes, cubed
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream or buffalo milk
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken and potatoes in the crockpot. Season with salt, pepper, thyme, and paprika.
- In a bowl, mix garlic, Parmesan cheese, heavy cream, and olive oil.
- Pour the sauce over the chicken and potatoes, ensuring even coating.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and potatoes are tender.
- Garnish with fresh parsley and serve hot.
Notes
For extra flavor, add a sprinkle of red pepper flakes or swap heavy cream for Greek yogurt for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 125mg