Crockpot Creamy Garlic Herb Chicken Thighs
An easy, no-measure crockpot dinner with tender chicken thighs, baby potatoes, and a rich garlic herb cream sauce — perfect for busy days when you want a homemade meal without fuss.
Servings: 4 people
Calories: 450kcal
Ingredients
- 1 bag of tiny baby potatoes washed well
- 4 frozen boneless skinless chicken thighs
- 1 tbsp salted butter melted
- 1/4 tsp Lowry’s seasoning salt
- Good sprinkle of dried minced onion
- Garlic powder & onion powder generous shakes
- Fresh oregano basil & rosemary (crushed in mortar & pestle, or use dried)
- 1/2 cup heavy whipping cream
- 2 tsp sun-dried tomato pesto
- Paprika to taste
- Fresh shaved parmesan cheese
- Salt & pepper to taste
Instructions
- Line your crockpot with a Reynolds liner for easy cleanup.
- Place the washed baby potatoes in the bottom of the crockpot.
- Layer the frozen chicken thighs on top of the potatoes.
- Sprinkle with salt and pepper.
- In a small bowl, melt the butter. Stir in the Lowry’s seasoning salt, dried minced onion, garlic powder, onion powder, crushed fresh herbs (or dried), heavy cream, some of the Parmesan cheese, sun-dried tomato pesto, and paprika.
- Pour this creamy herb mixture evenly over the chicken and potatoes.
- Top with a handful of fresh shaved parmesan.
- Cover and cook on LOW for 6 hours.
- When done, sprinkle with extra parmesan and serve hot.
- (Optional: Next time, try skipping the potatoes and serving the chicken and sauce over orzo, rice, or pasta to soak up all that delicious sauce.)