Slow Cooker Herb-Crusted Chicken Fillets with Creamy Mashed Potatoes – Comfort Food Made Effortless!
Imagine tender herb-coated chicken fillets slow-cooked until juicy and flavorful, served over a mountain of rich, buttery mashed potatoes. It’s the kind of meal that feels like a hug from the inside out!
Ingredients:
For the Herb-Crusted Chicken:
- 4 boneless, skinless chicken fillets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
For the Creamy Mashed Potatoes:
- 4–5 large russet potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup heavy cream (or milk)
- Salt and pepper to taste
Instructions:
- Prepare the Chicken:
- In a small bowl, mix garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper.
- Rub the spice mixture all over the chicken fillets. Heat olive oil in a skillet over medium-high heat and sear the fillets for 2 minutes per side.
- Slow Cook:
- Place the seared chicken into your slow cooker. Pour chicken broth around the sides.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours until the chicken is tender and cooked through.
- Make the Mashed Potatoes:
- About 30 minutes before serving, boil the potatoes in salted water until fork-tender, about 15–20 minutes.
- Drain and mash with butter, heavy cream, salt, and pepper until creamy and fluffy.
- Serve:
- Plate the mashed potatoes and top with the juicy herb-crusted chicken. Spoon some of the cooking juices over the top for extra flavor.
Nutrition Facts (Per Serving):
| Calories | 480 |
| Protein | 35g |
| Carbs | 30g |
| Fat | 25g |
| Sodium | 710mg |
Printable Recipe Summary:
| Slow Cooker Herb-Crusted Chicken | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 4–5 hours (low) |
| Total Time | 5 hours |
| Servings | 4 servings |
FAQs
Q: Can I add vegetables to the slow cooker?
Yes! Carrots, green beans, or small potatoes would cook perfectly along with the chicken.
Q: What’s the best substitute for heavy cream?
You can use half-and-half, whole milk, or even sour cream for creamy mashed potatoes.
Q: Can I use frozen chicken?
It’s best to thaw chicken first for even cooking and the best flavor absorption.
Q: How do I store leftovers?
Store the chicken and mashed potatoes separately in airtight containers in the fridge for up to 3 days.
Tip: For a boost of flavor, stir a little grated Parmesan cheese into the mashed potatoes before serving!
