📖 Instructions

1. Prep the Potatoes: Wash and chop 2 pounds of Yukon Gold potatoes into 1-inch cubes. Yukon Golds hold their shape well in the crockpot, but Russets will work too, if that's what you have on hand. Ensure uniform size for even cooking. If you're feeling fancy, leave the skins on for added nutrients and texture!
2. Season the Chicken: Pat 2 pounds of boneless, skinless chicken thighs dry with paper towels. Season generously with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1/2 teaspoon of Italian seasoning. Don't skimp on the seasoning – it's what gives the chicken that amazing flavor! Rub the spices into the chicken to ensure it's well coated.
3. Layer the Crockpot: Place the chopped potatoes in the bottom of the crockpot. Arrange the seasoned chicken thighs on top of the potatoes in a single layer. This prevents the chicken from sticking and ensures the potatoes cook evenly.
4. Add Garlic and Broth: Mince 4 cloves of garlic and sprinkle them over the chicken. Pour 1 cup of chicken broth over the chicken and potatoes. The broth keeps everything moist and helps create a flavorful sauce. I sometimes use bone broth for an extra nutritional boost! If you like a little heat, add a pinch of red pepper flakes.
5. Cook on Low: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easily shreddable with a fork. Cooking on low results in more tender chicken, but if you're short on time, high works too.
6. Check for Doneness: After the cooking time, check the internal temperature of the chicken with a meat thermometer. It should reach 165°F (74°C). If it's not there yet, cook for another 30 minutes and check again.
7. Shred the Chicken: Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
8. Add Parmesan and Butter: Stir in 1/2 cup of grated Parmesan cheese and 2 tablespoons of butter into the crockpot. The Parmesan adds a salty, cheesy flavor, while the butter adds richness and shine. I like to use freshly grated Parmesan for the best flavor, but the pre-grated kind works in a pinch!
9. Melt and Serve: Let the mixture sit for 5-10 minutes, allowing the Parmesan and butter to melt into a creamy sauce. Stir well to combine. Serve hot, garnished with fresh parsley, if desired. Sometimes I serve this over rice or quinoa to soak up the delicious sauce.
10. Let rest and enjoy!: Letting rest the chicken for a few minutes will allow it to soak up the flavors.