Description
A comforting and creamy slow cooker chicken and potatoes recipe that combines tender chicken breasts with baby potatoes in a rich, garlicky cream sauce. Perfect for a hands-off meal that yields hearty and satisfying flavors with minimal effort.
Ingredients
Scale
Protein
- 2 lbs chicken breasts
Vegetables
- 1 ½ lbs baby potatoes
Liquids & Dairy
- 1 cup chicken broth
- 1 cup heavy cream
Seasonings
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare ingredients: Place the chicken breasts and baby potatoes directly into the slow cooker, arranging them evenly for uniform cooking.
- Add liquids and seasoning: Pour in the chicken broth and heavy cream, then sprinkle the garlic powder along with salt and pepper over the top to flavor the dish.
- Cook slowly: Cover and cook on LOW for 6 hours, allowing the chicken and potatoes to become tender and infused with the creamy sauce.
Notes
- Use boneless, skinless chicken breasts for the best texture.
- You can substitute baby potatoes with fingerling or regular potatoes cut into chunks.
- Adjust salt and pepper according to taste preferences, especially if your broth is already salted.
- For extra flavor, add fresh herbs such as thyme or rosemary before cooking.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to reduce liquid.
