Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken thighs and potatoes in the slow cooker.
- In a bowl, whisk olive oil, garlic, heavy cream, chicken broth, Parmesan cheese, thyme, oregano, salt, and pepper. Pour over chicken and potatoes.
- Cook on low for 3.5–4 hours or high for 2–2.5 hours, until chicken is tender and internal temp reaches 165°F.
- Switch to broil on high for 3–4 minutes to crisp top (optional).
- Garnish with parsley and serve warm.
Notes
- For extra crispiness, broil after cooking (watch carefully to avoid burning).
- Use thick-cut bacon bits or crispy fried onions for added crunch.
- Substitute chicken breasts if preferred—but reduce cook time to prevent dryness.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 810mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 145mg
