Description
An easy, flavorful, and comforting slow-cooked meal featuring tender chicken and perfectly cooked potatoes bathed in a rich garlic-parmesan sauce. Ideal for busy days, this ultimate recipe transforms simple ingredients into a deeply satisfying dinner with minimal effort.
Ingredients
- 2–2.5 lbs boneless, skinless chicken thighs (or breasts, cut into 2-inch chunks)
- 2 lbs Yukon Gold or red potatoes, scrubbed and cut into 1–1.5 inch chunks
- 1 head garlic, peeled and minced
- 1/2 cup fresh grated Parmesan cheese, plus extra for serving
- 1 cup (240ml) low-sodium chicken broth
- 3 tbsp olive oil
- 1 tbsp dried Italian seasoning
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley or chives, finely chopped (optional, for garnish)
- Optional: 1-2 tbsp cornstarch or all-purpose flour mixed with equal cold water (slurry, for thickening sauce)
Instructions
1. Pat dry chicken; trim fat. If using breasts, cut into 2-inch chunks. Scrub and cut potatoes into 1-1.5 inch chunks. Mince garlic. Grate Parmesan. In a bowl, combine Italian seasoning, oregano, thyme, smoked paprika, onion powder, salt, and pepper to create a spice blend.
2. Lightly grease a 6-quart or larger slow cooker. Place all cut potato chunks evenly at the bottom. Drizzle with 1 tbsp olive oil, half the minced garlic, and half the spice blend; toss gently to coat.
3. Arrange prepared chicken on top of the seasoned potatoes. Drizzle with remaining 2 tbsp olive oil, the rest of the minced garlic, and remaining spice blend; gently rub into chicken. Pour 1 cup chicken broth over everything. Sprinkle with 1/4 cup of the grated Parmesan cheese.
4. Secure the lid tightly. Cook on LOW for 6-8 hours (recommended for best flavor and tenderness) or on HIGH for 3-4 hours, until chicken is incredibly tender and potatoes are fork-tender. (Optional: gently lift lid and stir halfway through cooking on LOW).
5. Check for doneness. (Optional: remove and shred chicken, then return to crockpot). If desired, thicken sauce by whisking 1-2 tbsp cornstarch/flour with equal cold water (slurry) and stirring into the crockpot, then cooking on HIGH for 15-30 minutes until desired consistency. Stir in remaining grated Parmesan. Taste and adjust seasonings. Garnish with fresh parsley or chives. Rest 5-10 minutes before serving.
Notes
For richer flavor, use chicken thighs. If using breasts, be careful not to overcook as they can dry out. Garnish with extra Parmesan for a saltier finish. Leftovers reheat well and can be stored in the fridge for up to 3 days. Sauce can also be served over rice or pasta if desired.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg