Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1.5 lbs baby potatoes, halved
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Place chicken thighs and potatoes in the slow cooker.
- In a bowl, whisk together chicken broth, heavy cream, Parmesan, garlic, thyme, salt, and pepper. Pour over chicken and potatoes.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken reaches 165°F and potatoes are tender.
- Optional: For richer flavor, drizzle with olive oil and broil on high for 2–3 minutes at the end to lightly crisp the top.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Clean-cut chicken breasts may dry out—thighs stay juicier in the slow cooker.
- Add a pinch of red pepper flakes for subtle heat.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Low-Carb Friendly
Nutrition
- Serving Size: 1 serving
- Calories: 580 Kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 125 mg
