Ingredients
Scale
- 4 cups of diced potatoes
- 2 lbs boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place diced potatoes in the bottom of the crockpot and drizzle with 1 tbsp olive oil, salt, and pepper.
- Season chicken breasts with salt, pepper, and dried thyme, then place over the potatoes.
- In a bowl, mix minced garlic, Parmesan, heavy cream, and remaining olive oil. Pour over chicken and potatoes.
- Cover and cook on low for 6-8 hours or until chicken is tender.
- Shred chicken slightly using two forks, then let sit for a few minutes to thicken the sauce.
- Garnish with chopped parsley and serve hot.
Notes
- You can add vegetables like broccoli or carrots for extra flavor and nutrition.
- For a cheesier flavor, sprinkle extra Parmesan on top before serving.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 125 mg