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Crockpot Creamy Chicken And Potatoes

Crockpot Creamy Chicken and Potatoes

Tender slow-cooked chicken and waxy potatoes in a rich, creamy herb sauce, finished with Parmesan and fresh parsley.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 kg boneless skinless chicken thighs (or breasts, but thighs stay juicier)
  • 800 g waxy potatoes like Maris Piper or Charlotte, scrubbed and cut into 3cm chunks
  • 2 large onions finely diced
  • 4 cloves garlic minced
  • 500 ml chicken stock from a cube is fine, but use a good quality one
  • 300 ml double cream
  • 2 tablespoons cornflour mixed with 3 tablespoons cold water slurry
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 100 g grated Parmesan cheese optional, but adds a lovely savoury depth
  • Fresh parsley chopped for garnish

Method
 

  1. Prepare the Base: Melt the butter in a small pan or directly in the slow cooker if it has a sauté function. Add the diced onions and cook for 3-4 minutes until they turn translucent and smell sweetly savoury. If using a separate pan, scrape every bit of that buttery goodness into the crockpot.
  2. Layer the Potatoes: Place the potato chunks in an even layer at the bottom of the slow cooker. This ensures they are submerged in the liquid and cook through evenly. You'll see them piled up, looking pale and firm.
  3. Add the Chicken: Nestle the chicken thighs on top of the potatoes. They should look plump and raw, a pale pink. Season the chicken directly with the salt, pepper, thyme, and rosemary.
  4. Pour in the Liquid: Sprinkle the minced garlic over the chicken, then pour the chicken stock around the sides (not directly over the chicken, or you'll wash off the seasoning). The liquid level should come about halfway up the chicken.
  5. Slow Cook: Put the lid on and cook on LOW for 6-7 hours or on HIGH for 4 hours. After the time is up, the chicken should be so tender it shreds easily with a fork, and the potatoes should be soft when pierced with a knife but still holding their shape. The kitchen will smell deeply of herbs and cooked onion.
  6. Create the Cream Sauce: Carefully remove the chicken and potatoes to a serving dish using a slotted spoon. Leave the juices in the crockpot. Turn the slow cooker to HIGH. Whisk the cornflour slurry into the hot juices – you'll see it thicken almost immediately, turning from a thin broth into a glossy, opaque sauce.
  7. Finish with Cream: Stir in the double cream and the Parmesan (if using). The sauce will turn a beautiful, pale golden colour and become luxuriously thick. Let it bubble for 5 minutes, stirring occasionally, until it has a velvety texture that coats the back of a spoon.
  8. Combine and Serve: Pour the creamy sauce over the chicken and potatoes. Give everything a gentle stir to coat. The potatoes will look glazed, and the chicken will be glistening. Garnish with fresh parsley and serve immediately.

Notes

Cooking times are for LOW (6-7 hours). For HIGH, cook 4 hours. The optional Parmesan adds savory depth.