Slow Cooker Creamy Chicken & Potatoes…

Tender chicken and soft potatoes slowly cooked in a rich, creamy garlic sauce. This comforting one-pot slow cooker meal is easy to prepare, filling, and perfect for a family dinner.

Ingredients:
2 lb (900 g) boneless, skinless chicken breasts or thighs
1½ lb (680 g) baby potatoes, halved
1 small onion, finely chopped
4 cloves garlic, minced
1½ cups (360 ml) chicken broth
1 cup (240 ml) heavy cream
4 oz (115 g) cream cheese, softened
½ cup (50 g) grated Parmesan cheese
2 tablespoons butter
1 teaspoon Italian seasoning
1 teaspoon paprika
½ teaspoon dried thyme
½ teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
2 tablespoons fresh chopped parsley
½ cup shredded mozzarella cheese, optional

For thickening:
1 tablespoon cornstarch
2 tablespoons cold water

Optional additions:
½ cup sliced mushrooms
½ cup chopped carrots
½ cup spinach
¼ teaspoon red pepper flakes for a little heat

Instructions:

1. Prepare the chicken:
   Pat the chicken dry with paper towels. Season both sides with salt, black pepper, paprika, Italian seasoning, onion powder, garlic powder, and dried thyme.
2. Prepare the potatoes:
   Wash the baby potatoes thoroughly and cut them in half. If using larger potatoes, cut them into approximately 1-inch pieces so they cook evenly.
3. Layer the slow cooker:
   Place the potatoes and chopped onion in the bottom of the slow cooker. Add the seasoned chicken on top. Sprinkle the minced garlic over everything.
4. Add the broth and butter:
   Pour the chicken broth around the chicken and potatoes. Add the butter in small pieces over the top.
5. Slow cook:
   Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the chicken is fully cooked and the potatoes are tender. Avoid overcooking the chicken because it can become dry.
6. Make the creamy sauce:
   About 20–30 minutes before serving, soften the cream cheese and cut it into small pieces. Add the cream cheese, heavy cream, and Parmesan cheese to the slow cooker.
7. Stir gently:
   Cover again and cook on LOW for another 20–30 minutes. Stir gently until the cream cheese and Parmesan melt into a smooth, creamy sauce.
8. Thicken if needed:
   If you want a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. Stir it into the slow cooker and cook on HIGH for about 10–15 minutes, stirring occasionally.
9. Add mozzarella:
   For an extra cheesy finish, sprinkle the shredded mozzarella over the chicken and potatoes during the final 5–10 minutes. Cover until melted.
10. Finish and serve:
    Taste and adjust the salt and pepper. Sprinkle with fresh chopped parsley and serve hot with the creamy sauce spooned over the chicken and potatoes.

Nutrition information per serving, approximately:
Calories: 520–580
Protein: 42–48 g
Carbohydrates: 35–42 g
Fat: 25–30 g
Saturated Fat: 13–16 g
Fiber: 4–5 g
Sugar: 4–5 g
Sodium: 750–950 mg
Cholesterol: 150–175 mg

Nutrition will vary depending on the chicken cut, cream, cheese, potato size, and exact quantities used.

Q/S:
Prep Time: 15 minutes
Cook Time: 5–6 hours on LOW or 2½–3½ hours on HIGH
Total Time: About 5 hours 15 minutes to 6 hours 15 minutes
Servings: 6
Calories: Approximately 550 per serving
Course: Dinner
Cuisine: American Comfort Food
Difficulty: Easy
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Reheat gently in the microwave or on the stovetop. Add a splash of chicken broth or cream if the sauce becomes too thick.
Freezing: The chicken and potatoes can be frozen, but the cream sauce may slightly change texture after thawing. For best quality, freeze for up to 2 months.