Slow Cooker Creamy Chicken and Potatoes

Ingredients

• 2 pounds Boneless, skinless chicken thighs
• 4 medium Potatoes, diced (Yukon gold or russet)
• 1 cup Chicken broth
• 1 cup Heavy cream
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• Fresh parsley, chopped (for garnish) - Optional

Instructions

1. Start by placing the diced potatoes at the bottom of the slow cooker.
2. Next, add the chopped onion and minced garlic over the potatoes.
3. Place the chicken thighs on top of the vegetables. Season with salt, pepper, and Italian seasoning.
4. Pour the chicken broth over the chicken and vegetables.
5. Cover the slow cooker and set it to low for 6-8 hours, or high for 3-4 hours.
6. Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
7. Stir in the heavy cream until well combined. Allow it to heat through for an additional 10-15 minutes.
8. Serve hot, garnished with fresh parsley if desired.