Description
A creamy and cheesy slow cooker meal with tender chicken and potatoes.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts (cut into 1–1½ inch chunks)
- 1 1/2 lbs baby potatoes (halved if large)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup sour cream (or cream cheese, softened)
- 1/2 cup grated Parmesan
- 2 cups shredded mozzarella (or Italian blend)
- 3–4 cloves garlic, minced
- 2 tablespoons chopped parsley (for topping)
Instructions
- Add baby potatoes to the slow cooker. Drizzle with olive oil and sprinkle with salt, pepper, paprika, garlic powder, and onion powder. Toss to coat.
- Add the chicken chunks on top of the potatoes.
- In a bowl, whisk together chicken broth, heavy cream, sour cream, Parmesan, and minced garlic. Pour over chicken and potatoes.
- Cover and cook on LOW 5–6 hours or HIGH 3–4 hours, until potatoes are tender and chicken is cooked through.
- Sprinkle shredded mozzarella evenly over the top. Cover again and cook 10–15 minutes until the cheese is melted and bubbly.
- Finish with chopped parsley and serve warm.
Notes
- Great with green beans on the side.
- Substitute half-and-half for heavy cream if preferred.
- Cream cheese can replace sour cream for a richer texture.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg