- Once cooking is complete, gently stir everything together in the crockpot to redistribute the sauce. This helps coat all the chicken and potatoes evenly and smooths out any slight separation in the sauce.
- Spoon into bowls and garnish with fresh chopped parsley for color and freshness. Serve warm.
Notes & Tips
- Richer flavor option: Bone‑in, skin‑on chicken thighs may be used for a deeper flavor profile. Slightly increase the cooking time to ensure they become fully tender.
- Add vegetables: Carrots, onions, or mushrooms can be added for a more robust one‑pot meal. Cut into medium pieces so they keep their texture during long cooking.
- To thicken the sauce: If the sauce is a bit thin at the end of cooking, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the crockpot during the final 30 minutes.
- Dairy‑free version: Substitute coconut cream for the heavy cream and nutritional yeast for Parmesan. While the flavor will differ slightly, the dish will still be rich and satisfying.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to restore creaminess if needed.
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