Easy Slow Cooker Creamy Garlic Butter Chicken and Potatoes Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

Cut each potato into quarters.

Place the quartered potatoes into the slow cooker.

Drizzle olive oil over the potatoes.

Season the potatoes with dried thyme, dried rosemary, salt, and black pepper; mix together and set aside.

Season chicken breast with salt, black pepper, dried oregano, paprika, and garlic powder; mix together and season both sides.

Heat oil in a skillet over medium-high heat.

Add the seasoned chicken to the skillet and sear for 2 minutes on one side.

Turn the chicken over and sear for another 2 minutes on the other side.

Remove the seared chicken from the skillet and place it on top of the potatoes in the slow cooker.

Melt butter in the skillet over medium heat.

Add diced onion to the melted butter and sauté for about 1 minute.

Add minced garlic to the skillet and cook for about 30 seconds until fragrant.

Stir in all-purpose flour and cook for 1 minute to eliminate the flour taste.

Add a mixture of heavy cream and milk to the skillet along with Parmesan cheese and chicken bouillon cubes; mix well.

Allow the sauce to cook for about 1 minute to thicken.

Pour the sauce over the chicken and potatoes in the slow cooker.

Cover the slow cooker and cook on low for 4 hours.

After cooking, skim off excess oil from the surface with a spoon.

Let the dish sit for about 10 minutes before serving to thicken the sauce.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens