Garlic Parmesan Crockpot Chicken and Potatoes
A delightful blend of chicken thighs and Yukon gold potatoes slow-cooked with garlic and finished in a creamy parmesan sauce.
Equipment
- Slow Cooker
Ingredients
Chicken and Potatoes
- 1.5 pounds boneless skinless chicken thighs
- 1.5 pounds Yukon gold potatoes
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon paprika
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 0.25 cup peeled garlic cloves
- 1 tablespoon olive oil
- 0.5 cup water
- 1 teaspoon Better than Bouillon chicken base
- 2 tablespoon cornstarch
- 1 cup evaporated milk (or heavy cream, half and half)
- 1 cup shredded parmesan cheese
Instructions
Preparation
- Cut each chicken thigh into 6 pieces. Cut each potato into 8 wedges (I halved each potato and then cut each half in 4). Add the cut chicken and potatoes into a large bowl.
- Add in the garlic powder, Italian seasoning, paprika, kosher salt, pepper, garlic cloves and olive oil. Toss well to coat the potatoes and chicken.
- Pour the water and Better than Bouillon into a 6 quart slow cooker. Add in the potatoes and chicken.
- Cover slow cooker and cook on low for 4 hours or on high for 2-3 hours.
- Move potatoes and chicken to a platter.
- Heat up the evaporated milk and stir it into the slow cooker.
- In a small bowl stir the cornstarch together with 3 tablespoon water until smooth. Stir the slurry into the slow cooker.
- Cook on high for about 10 minutes, until sauce thickens up. Stir in the parmesan cheese.
- Toss the potatoes and chicken in the sauce and serve.
Notes
This dish pairs well with a fresh salad or steamed vegetables.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 950mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 3mg
Tried this recipe?Let us know how it was!