Garlic Parmesan Crockpot Chicken and Potatoes

INGREDIENTS

• 2 lbs chicken breast or thighs
• 1½ lbs baby potatoes halved
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 4 cloves garlic minced
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup grated Parmesan cheese
• 2 tablespoon fresh parsley

DIRECTIONS

1. Toss potatoes with half the olive oil, Italian seasoning, paprika, salt, and pepper.
2. Season chicken with remaining oil, Italian seasoning, paprika, salt, and pepper.
3. Heat a pan over medium-high and sear chicken for 1–2 minutes per side. Remove and set aside.
4. In the same pan, cook potatoes for 3–4 minutes until lightly browned. Remove.
5. Add potatoes to the bottom, then place chicken on top.
6. Sprinkle minced garlic evenly over the chicken.
7. Whisk together ½ parmesan cheese, heavy cream and chicken broth.
8. Pour evenly over chicken and potatoes.
9. Sprinkle remaining grated parmesan over everything.
10. Cover and cook on LOW for about 5 hours until chicken is tender and potatoes are soft.
11. Gently stir to coat everything in the sauce and top with fresh parsley.