Description
Chicken thighs and buttery Yukon gold potatoes tossed with whole garlic cloves and seasonings. It’s then slow-cooked and finished off with a creamy parmesan sauce that coats everything perfectly.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs
- 1 1/2 pounds Yukon gold potatoes
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/4 cup peeled garlic cloves
- 1 Tbsp olive oil
- 1/2 cup water
- 1 tsp Better than Bouillon chicken base
- 2 Tbsp cornstarch
- 1 cup evaporated milk (or heavy cream, half and half)
- 1 cup shredded parmesan cheese
Instructions
- Cut each chicken thigh into 6 pieces. Cut each potato into 8 wedges (I halved each potato and then cut each half in 4). Add the cut chicken and potatoes into a large bowl.
- Add in the garlic powder, Italian seasoning, paprika, kosher salt, pepper, garlic cloves and olive oil. Toss well to coat the potatoes and chicken.
- Pour the water and Better than Bouillon into a 6 quart slow cooker. Add in the potatoes and chicken.
- Cover slow cooker and cook on low for 4 hours or on high for 2-3 hours.
- Move potatoes and chicken to a platter.
- Heat up the evaporated milk and stir it into the slow cooker.
- In a small bowl stir the cornstarch together with 3 Tbsp water until smooth. Stir the slurry into the slow cooker.
- Cook on high for about 10 minutes, until sauce thickens up. Stir in the parmesan cheese.
- Toss the potatoes and chicken in the sauce and serve.
- Category: Chicken
- Method: Slow Cooker