Creamy Tuscan Crockpot Chicken & Potatoes

Ingredients

• 2 lb Yukon Gold potatoes (cut into 1-inch chunks)
• 3.5 chicken breasts
• 2 tsp garlic powder (divided)
• 2 tsp onion powder (divided)
• 2 tsp smoked paprika (divided)
• 1.5 tsp Italian seasoning (divided)
• 1 tsp dried parsley (divided)
• 1 tsp thyme (dried; divided)
• 0.5 tsp rosemary (dried; divided)
• 1.5 tsp salt (divided)
• 1 tsp black pepper (divided)
• 0.25 tsp crushed red pepper (divided)
• 0.5 white onion (diced)
• 5 cloves garlic (minced (4-6 cloves))
• 0.333 cup sun-dried tomatoes (chopped; drained if packed in oil)
• 2 tbsp butter
• 2 cup chicken broth
• 1 cup heavy cream
• 0.625 cup Parmesan (freshly grated (1/2–3/4 cup))

Steps

1. 1

   Add the 2 lbs of Yukon Gold potato chunks to the crockpot.

2. 2

   Toss the potatoes with half of the combined seasonings (garlic powder, onion powder, smoked paprika, Italian seasoning, dried parsley, thyme, rosemary, salt, black pepper, and crushed red pepper).

3. 3

   Place the 3½ chicken breasts on top of the potatoes.

4. 4

   Cover the chicken with the remaining half of the seasonings.

5. 5

   Add the minced garlic, diced white onion, chopped sun-dried tomatoes, and 2 tbsp of butter to the pot.

6. 6

   Pour in the 2 cups of chicken broth and 1 cup of heavy cream.

7. 7

   Before placing the lid, stir the ingredients gently to distribute the liquid.

8. 8

   Cover and cook on Low for 6–7 hours (recommended) or on High for 3½–4 hours.

9. 9

   Once cooked, remove the chicken and shred it, then return it to the crockpot.

10. 10

    Stir in the freshly grated Parmesan cheese until it is completely melted into the sauce.

11. 11

    Serve and enjoy.

Notes

Cooking on Low for 6-7 hours is recommended for the best texture. Ensure the sun-dried tomatoes are well-drained if they were packed in oil to prevent the sauce from becoming too greasy.

Nutrition per serving

• main
• dinner
• slow-cooker
• crockpot
• chicken
• potatoes
• creamy
• comfort food