Ingredients:

  • 2 lbs Boneless, Skinless Chicken Thighs
  • 5 lbs Small Yukon Gold Potatoes, halved or quartered
  • 1 medium Yellow Onion, roughly chopped
  • 1 cup Chicken Broth (Low Sodium)
  • 1/2 cup Heavy Cream
  • 6 cloves Garlic, minced
  • 1 cup Grated Parmesan Cheese (freshly grated preferred)
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Smoked Paprika
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 Tbsp Cornstarch
  • 2 Tbsp Cold Water
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the vegetables: Chop the onion and potatoes. Place the chicken thighs and chopped vegetables directly into the base of the slow cooker insert.
  2. Prepare the Sauce Base: In a separate mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, salt, and pepper.
  3. Combine Flavours: Pour half of the sauce mixture over the chicken and potatoes in the slow cooker. Toss gently to coat.
  4. Slow Cook: Cover the slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours, or until the chicken is fork-tender and the potatoes are soft.
  5. Thicken the Sauce: About 30 minutes before serving, mix the cornstarch with the cold water to create a smooth slurry. Stir this slurry directly into the slow cooker mixture.
  6. Add Parmesan & Finish: Stir in the grated Parmesan cheese until it melts smoothly into the sauce, making it creamy. Let it cook for the final 20-30 minutes on HIGH until the sauce has reached your desired consistency.
  7. Serve: Taste and adjust seasoning if necessary. Garnish generously with fresh parsley before serving hot.