Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts and halved potatoes in the slow cooker.
- In a small bowl, mix garlic, parmesan, heavy cream, olive oil, thyme, salt, and pepper.
- Pour the sauce over the chicken and potatoes.
- Cover and cook on low for 6 hours or high for 3 hours until chicken is cooked through and potatoes are tender.
- Remove chicken and potatoes, serve garnished with parsley, and enjoy.
Notes
- For added flavor, sprinkle extra parmesan and fresh herbs before serving.
- Can substitute heavy cream with Greek yogurt for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 415 Kcal
- Sugar: 4g
- Sodium: 390mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg