Ingredients
Scale
- 4 boneless, skinless chicken breasts 🐔
- 1 lb baby potatoes, halved 🥔
- 1 cup chicken broth 🥣
- 1/2 cup heavy cream 🥛
- 1/2 cup grated Parmesan cheese 🧀
- 4 garlic cloves, minced 🧄
- 1 tsp Italian seasoning 🌿
- Salt to taste 🧂
- Black pepper to taste 🌶️
- Fresh parsley, chopped (for garnish) 🌿
- 1 tbsp cornstarch (optional, for thickening) 🌽
Instructions
- Place the halved baby potatoes in an even layer at the bottom of the crockpot.
- Season the chicken breasts on both sides with salt, black pepper, and Italian seasoning.
- Arrange the seasoned chicken breasts on top of the potatoes in the crockpot.
- In a bowl, whisk together the chicken broth, heavy cream, grated Parmesan, and minced garlic until smooth.
- Pour the creamy mixture evenly over the chicken and potatoes.
- Cover and cook on LOW for 360 minutes (about 6 hours) or on HIGH for 180–240 minutes (3–4 hours), until the chicken is cooked through and potatoes are tender.
- Carefully remove the chicken and potatoes to a serving dish. Stir the sauce in the crockpot; for a thicker sauce, either cook uncovered for 10–15 minutes on HIGH or whisk 1 tbsp cornstarch with 1 tbsp cold water and stir into the sauce, then heat until thickened.
- Serve the chicken and potatoes topped with the creamy sauce and a sprinkle of chopped fresh parsley.