Creamy Garlic Chicken and Potatoes
Baby potatoes get a two-hour head start on the bottom, then chicken breasts go on top for 3 hours, with cream at the end.
Creamy Garlic Chicken and Potatoes
Course: Main CourseDifficulty: Easy6
servings15
minutes5
hours30
minutesBaby potatoes get a two-hour head start on the bottom, then chicken breasts go on top for 3 hours, with cream at the end.
Ingredients
1½ lb baby potatoes, halved
2 lb boneless skinless chicken breasts
6 cloves garlic, minced
1 tsp dried thyme, 1 tsp paprika, salt and pepper
½ cup chicken broth
2 tbsp butter
½ cup heavy cream
¼ cup grated parmesan
Chopped parsley
Salt, for the potatoes
Directions
- Wash the potatoes and halve them so they cook evenly.
- Pat the chicken dry and trim any fat.
- Put the potatoes, half the garlic, the butter, and the broth in the insert. Cook 2 hours on LOW.
- Season the breasts with the rest of the garlic and the spices and lay them on top of the potatoes.
- Cook 3 hours more on LOW, until the chicken reads 165°F and a knife slides through the potatoes.
- Move the chicken to a board to rest 5 minutes.
- Stir the cream and parmesan into the potatoes, cover 15 minutes, then serve with the sliced chicken and parsley.
- Taste the potatoes and adjust the salt.
Notes
- Potatoes go on the bottom, where the heat is. On top they stay hard long after the chicken is done.
Why the potatoes sit under the chicken
Heat is strongest at the bottom of a slow cooker. Potatoes there cook through in the juices while the breasts on top stay tender. Reverse the order and the potatoes stay hard long after the chicken is done.
The garlic is split between the base and the seasoning, so it flavors both layers.
Making the creamy part
The cream and parmesan go in after the chicken has rested, so the sauce stays smooth and does not split. Boneless thighs can replace the breasts and are more forgiving if your cooker runs hot. Grate the parmesan yourself, because pre-grated kinds clump. Do not add the dairy at the start. It will curdle over hours.
Serving Creamy Garlic Chicken and Potatoes
Green beans or a sharp salad cut through the rich sauce. Leftovers keep 3 days in the fridge, and a splash of milk loosens the sauce when you reheat it gently.
The usual mistake is leaving the potatoes in big chunks. Halved baby potatoes cook evenly, so keep them that small.
Creamy Garlic Chicken and Potatoes at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours 30 minutes
- Servings: 6 servings
- Ingredients: 10, led by baby potatoes, boneless skinless chicken breasts, garlic, dried thyme
Tips for Creamy Garlic Chicken and Potatoes
Potatoes go on the bottom, where the heat is. On top they stay hard long after the chicken is done.
Creamy Garlic Chicken and Potatoes FAQ
How long does Creamy Garlic Chicken and Potatoes take?
Creamy Garlic Chicken and Potatoes takes 5 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Creamy Garlic Chicken and Potatoes serve?
This recipe makes 6 servings.
What do I need to make Creamy Garlic Chicken and Potatoes?
10 ingredients, led by baby potatoes, boneless skinless chicken breasts, garlic, dried thyme. Amounts are in the recipe card above.
