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@peemaiiwsn: ใจอยู่ Ho Chi Minh | CNX ละนะ 🧳 @americantourister.thailand #TRANTO #AmericanTouristerTH #Packyourway #openyourworld

Peemaii🐰| แอบมี้มารีวิว
Peemaii🐰| แอบมี้มารีวิว
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Monday 20 July 2026 13:51:33 GMT
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2026-07-20 16:04:05
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Recipe Name Slow Cooker Creamy Chicken and Herb Potatoes Ingredients 1. Boneless, Skinless Chicken Breasts – 2 lb 2. Baby Yukon Gold Potatoes – 2 lb, halved 3. Yellow Onion – 1 large, thinly sliced 4. Garlic – 4 cloves, minced 5. Chicken Broth – 1 1/2 cups 6. Heavy Cream – 1 cup 7. Cream Cheese – 4 oz, softened 8. Unsalted Butter – 3 tbsp 9. Olive Oil – 1 tbsp 10. Italian Seasoning – 2 tsp 11. Dried Thyme – 1 tsp 12. Garlic Powder – 1 tsp 13. Onion Powder – 1 tsp 14. Salt – 1 1/2 tsp 15. Black Pepper – 1 tsp 16. Cornstarch – 2 tbsp 17. Cold Water – 3 tbsp 18. Fresh Parsley – 2 tbsp, chopped Recipe 1. Pat the chicken breasts dry with paper towels and season both sides evenly with salt, black pepper, garlic powder, onion powder, Italian seasoning, and dried thyme. 2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, then sear the seasoned chicken for 2–3 minutes per side until lightly golden. 3. Arrange the halved baby potatoes across the bottom of the slow cooker and scatter the sliced onion and minced garlic evenly over them. 4. Place the seared chicken breasts on top of the potatoes and onions, keeping the chicken in a single layer for even cooking. 5. Pour the chicken broth around the chicken and potatoes, then dot the surface with the remaining 2 tablespoons of butter. 6. Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 2 1/2–3 1/2 hours, until the chicken reaches 165°F and the potatoes are fork-tender. 7. Carefully remove the cooked chicken from the slow cooker and shred it into large tender pieces using two forks. 8. Stir the heavy cream and softened cream cheese into the hot cooking liquid until the cream cheese melts and forms a smooth, rich sauce. 9. Mix the cornstarch and cold water in a small bowl until completely smooth, then stir the slurry into the creamy slow cooker sauce. 10. Cover and cook on HIGH for 10–15 minutes, stirring once or twice, until the sauce thickens and coats the potatoes. 11. Return the shredded chicken to the slow cooker and gently fold it through the creamy potatoes and onions without breaking the potatoes apart. 12. Taste the sauce and adjust the seasoning with an additional pinch of salt and black pepper if needed. 13. Sprinkle the finished dish generously with chopped fresh parsley and a light dusting of dried thyme for a fresh herb finish. 14. Serve hot in shallow bowls, spooning the creamy sauce, tender potatoes, onions, and shredded chicken over each portion. Follow for more comforting slow cooker recipes and delicious homemade dinner ideas!
Recipe Name Slow Cooker Creamy Chicken and Herb Potatoes Ingredients 1. Boneless, Skinless Chicken Breasts – 2 lb 2. Baby Yukon Gold Potatoes – 2 lb, halved 3. Yellow Onion – 1 large, thinly sliced 4. Garlic – 4 cloves, minced 5. Chicken Broth – 1 1/2 cups 6. Heavy Cream – 1 cup 7. Cream Cheese – 4 oz, softened 8. Unsalted Butter – 3 tbsp 9. Olive Oil – 1 tbsp 10. Italian Seasoning – 2 tsp 11. Dried Thyme – 1 tsp 12. Garlic Powder – 1 tsp 13. Onion Powder – 1 tsp 14. Salt – 1 1/2 tsp 15. Black Pepper – 1 tsp 16. Cornstarch – 2 tbsp 17. Cold Water – 3 tbsp 18. Fresh Parsley – 2 tbsp, chopped Recipe 1. Pat the chicken breasts dry with paper towels and season both sides evenly with salt, black pepper, garlic powder, onion powder, Italian seasoning, and dried thyme. 2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, then sear the seasoned chicken for 2–3 minutes per side until lightly golden. 3. Arrange the halved baby potatoes across the bottom of the slow cooker and scatter the sliced onion and minced garlic evenly over them. 4. Place the seared chicken breasts on top of the potatoes and onions, keeping the chicken in a single layer for even cooking. 5. Pour the chicken broth around the chicken and potatoes, then dot the surface with the remaining 2 tablespoons of butter. 6. Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 2 1/2–3 1/2 hours, until the chicken reaches 165°F and the potatoes are fork-tender. 7. Carefully remove the cooked chicken from the slow cooker and shred it into large tender pieces using two forks. 8. Stir the heavy cream and softened cream cheese into the hot cooking liquid until the cream cheese melts and forms a smooth, rich sauce. 9. Mix the cornstarch and cold water in a small bowl until completely smooth, then stir the slurry into the creamy slow cooker sauce. 10. Cover and cook on HIGH for 10–15 minutes, stirring once or twice, until the sauce thickens and coats the potatoes. 11. Return the shredded chicken to the slow cooker and gently fold it through the creamy potatoes and onions without breaking the potatoes apart. 12. Taste the sauce and adjust the seasoning with an additional pinch of salt and black pepper if needed. 13. Sprinkle the finished dish generously with chopped fresh parsley and a light dusting of dried thyme for a fresh herb finish. 14. Serve hot in shallow bowls, spooning the creamy sauce, tender potatoes, onions, and shredded chicken over each portion. Follow for more comforting slow cooker recipes and delicious homemade dinner ideas!


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