Description
A delicious and creamy dish featuring tender chicken thighs and baby potatoes, all cooked in a rich garlic Parmesan sauce.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 pound baby potatoes, halved
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Season the chicken thighs with salt, pepper, garlic powder, and onion powder.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and sear for about 4-5 minutes on each side until golden brown. Remove from skillet and set aside.
- In the same skillet, add the halved baby potatoes and minced garlic. Sauté for 2-3 minutes until the potatoes are slightly golden.
- Transfer the potatoes to a slow cooker. Pour in the chicken broth, then place the seared chicken thighs on top.
- In a bowl, whisk together the heavy cream, Parmesan cheese, and dried Italian herbs. Pour this mixture over the chicken and potatoes in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Before serving, sprinkle with fresh parsley for garnish.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add steamed broccoli or green beans in the last 30 minutes of cooking for extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg