Ingredients
Scale
- 4 chicken thighs, boneless and skinless
- 1 lb baby potatoes, halved
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken thighs and potatoes in the crockpot. Drizzle with olive oil, season with salt, pepper, and Italian seasoning. Add minced garlic.
- Cook on low for 6-8 hours or high for 4 hours until chicken is tender and potatoes are cooked.
- In the last 30 minutes, add heavy cream and Parmesan cheese, stir to combine, and let cook until thickened.
- Garnish with fresh parsley before serving.
Notes
- Use boneless, skinless chicken thighs for best results.
- Adjust seasoning to taste.
- Serve with steamed vegetables or a side salad.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 130mg