Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 large potatoes, diced
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place diced potatoes at the bottom of the crockpot and season with salt, pepper, and Italian seasoning.
- Drizzle olive oil over the chicken breasts, season with salt and pepper, and place on top of the potatoes.
- In a bowl, mix garlic, Parmesan, heavy cream, and additional seasonings; pour over the chicken and potatoes.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is cooked through and potatoes are tender.
- Garnish with chopped parsley before serving.
Notes
- You can substitute heavy cream with Greek yogurt for a lighter version.
- Ensure potatoes are cut evenly for uniform cooking.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 125mg