I think my crockpot is becoming a staple for dinner lately. In fact I have been using it almost every day in the past ten days. I have been making dinner and appetizers. I am even working on some dessert and breakfast ideas too. I never thought I would be a fan of using it so much, but I am. Even the kids are saying my crockpot is my new best friend and they are loving all the meals I have been making with it. They love coming home from school or their activities and smelling dinner.

This dinner was a super easy and kind of a thrown together. It is a lot of staples that most people have. I have used diced tomatoes and sundried tomatoes, both work will work. If you don’t keep chicken stock or broth in your pantry, I highly suggest you do. I have began doing it and I am using at least once a week. You just need chicken, potatoes, chicken stock, diced or sundried tomatoes, heavy cream and parmesan cheese. And oh garlic, you ca’t forget the garlic. I just keep minced garlic on hand now. I love the frozen garlic cubes from Trader Joes and I also like using minced garlic. I also keep parmesan cheese on hand , we do pizza and or pasta once a week. We love our cheese in our family.

I throw everything in the crockpot except the cheese and heavy cream, that comes at the end. Let it cook for 4 hours. Pull the chicken out and let it sit. Add the heavy cream and the parmesan cheese to the crockpot. Give it a good stir. Let it cook for 20-30 minutes. Shred the chicken and add it back to the crockpot and let it cook for another 20-30 minutes. Top with additional cheese if you want.

There you go. This is the perfect dinner when you want a little bit of comfort food, but you don’t want pasta.

Love from my Kitchen to your Kitchen ????

Billie-Jo

Ingredients

• 2 lbs of skinless chicken breast
• 1 lb small potatoes, cut in half or quarters
• 1 cups chicken stock 
• 1 tbsp minced garlic (little less if you don’t want it super garlicky)
• 1 15 oz diced tomatoes or a jar of sundried tomatoes
• 1 cup heavy cream
• 1 cup parmesan cheese

Directions

1. In a large crockpot place chicken. Season with salt and pepper.
2. Add chicken stock, potatoes, garlic and sundried tomatoes. Cook on high for 2-3 hours or low for 6-8 hours. 
3. Take chicken out of the crockpot and place on a plate. 
4. Add heavy cream and parmesan cheese to the crockpot and mix together. Let cook for 20-30 minutes, before placing chicken back into the crockpot. I prefer to shred the chicken before placing it back in the crockpot. Let cook for another 20-30 minutes. The chicken will be super tender and easy to cut if you don’t want to shred it.
5. Serve and sprinkle with grated parmesan cheese if desired. 
6. Leftovers will be good for up to 3 days. Keep in an airtight container in the refrigerator. 

Tips & Recommendations

If you want a thicker sauce cut back on the chicken stock to 3/4 cup and add an extra cup of the cream. We do the thinner sauce in our family.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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