Originally, this recipe is meant to be baked in the oven in a baking dish. However, when spur of the moment plans come up, improvisation is necessary so the family can still eat at the end of the day. This recipe for Chicken and Potatoes with a garlic cream sauce can also be made in a Crock-Pot.
Disclosure
Published January 23, 2023
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Cost breakdown for this recipe
6 Chicken thighs, boneless and skinless $6.33
3 Tbsp butter $0.36
3 cups spinach $0.74
1 cup heavy cream $0.77
4 Tbsp butter $0.36
1/2 cup shredded parmesan $1.65
The total cost for this recipe is $13.16.
Recipe
Ingredients
6 chicken thighs
3 Tbsp butter
1 Tbsp Italian seasoning
3 cloves minced garlic
1 tsp thyme
3 cups freshly chopped spinach
1/2 cup heavy cream
16oz potatoes, peeled
1/4 cup butter
2 Tbsp flour
1 cup chicken broth
1/2 tsp basil
1/2 cup freshly shredded parmesan
salt and pepper to taste
Directions
1. Place a Crock-Pot on the countertop and then set the temperature to LOW.
2. Place the boneless skinless chicken on a cutting board and then season the tops of the chicken with salt, pepper and Italian seasoning.
3. Then melt 2 Tablespoons butter in a large saucepan over medium-high heat.
4. Add the chicken, seasoning side down, and season the opposite sides while in the pan.
5. Sear both sides of the chicken thighs for 2-3 minutes, then carefully pick up each piece with a fork and place into the Crock-Pot.
6. Wash potatoes, peel off skins if desired, and cut each in quarters and then place in the Crock-Pot with the chicken thighs.
Make the Cream Sauce
7. Melt 1 Tablespoon butter in the same saucepan and stir in chopped spinach, then cook on medium for 2 minutes stirring often. When fully wilted, set aside in a bowl to be used later.
8. Melt 1/4 cup butter in the pan and then add the minced garlic. Cook until fragrant; around 1-2 minutes.
9. Whisk in 2 Tablespoons flour to the butter and garlic mixture, making sure to allow the flour to cook for two minutes so it is not raw.
10. When flour is fully combined, whisk in chicken broth, thyme and basil.
11. Stir in 1/2 cup heavy cream to the flour mixture and then whisk to combine.
12. When the sauce is starting to get thick whisk in freshly shredded parmesan cheese.
Freshly shredded cheese is always the best way to go when making from scratch sauce.
When making a sauce using pre-shredded cheese, the anti-caking materials can cause the sauce to clump and not be smooth.
13. Add the cooked spinach back into the creamy sauce and then stir gently to combine.
14. Finally, carefully pour the sauce over the chicken and potatoes in the Crock-Pot.
15. Finally, cook the chicken thighs in the Crock-Pot on LOW for 6-8 hours or HIGH for 4-6 hours.
When done, finally plate the Chicken and Potatoes and enjoy!
~Monica
Crock-Pot Chicken and Potatoes Recipe
Ingredients for Crock-Pot Chicken and Potatoes
6 chicken thighs
3 Tbsp butter
1 Tbsp Italian seasoning
3 cloves minced garlic
1 tsp thyme
3 cups freshly chopped spinach
1/2 cup heavy cream
16oz potatoes, peeled
1/4 cup butter
2 Tbsp flour
1 cup chicken broth
1/2 tsp basil
1/2 cup freshly shredded parmesan
salt and pepper to taste
Directions for Crock-Pot Chicken and Potatoes
1. Place a Crock-Pot on the countertop and set the temperature to LOW.
2. Place the boneless skinless chicken on a cutting board and then season the tops of your chicken with salt, pepper and Italian seasoning.
3. Melt 2 Tablespoons butter in a large pan over medium-high heat.
4. Add the chicken, seasoning side down, and season the opposite sides while in the pan.
5. Sear both sides of the chicken thighs for 2-3 minutes, then carefully pick up each piece with a fork and place into the Crock-Pot.
6. Wash potatoes, peel off skins if desired, and cut each in quarters and then place in the Crock-Pot with the chicken thighs.
7. Melt 1 Tablespoon butter in the same saucepan and stir in chopped spinach, then cook on medium for 2 minutes stirring often. When fully wilted, set aside in a bowl to be used later.
8. Melt 1/4 cup butter in the pan and then add the minced garlic. Cook until fragrant; around 1-2 minutes.
9. Whisk in 2 Tablespoons flour to the butter and garlic mixture, making sure to allow the flour to cook for two minutes so it is not raw.
10. When flour is fully combined, whisk in chicken broth, thyme and basil.
11. Stir in 1/2 cup heavy cream to the flour mixture and then whisk to combine.
12. When the sauce is starting to get thick whisk in freshly shredded parmesan cheese.
13. Add the cooked spinach back into the creamy sauce and then stir gently to combine.
14. Finally, carefully pour the sauce over the chicken and potatoes in the Crock-Pot.
15. Finally, cook the chicken thighs in the cream sauce on LOW for 6-8 hours or HIGH for 4-6 hours.
When done, finally plate the Chicken and Potatoes and enjoy!
~Monica
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