Ingredients

The following ingredients have 4 Servings
  • 1.25 lbs boneless skinless chicken (cubed)
  • 2 lbs Russet potatoes (thinly sliced)
  • 3 cups whipping cream
  • 1/4 cup fresh parsley (chopped)
  • 2 cloves garlic (minced)
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup fresh grated Parmesan cheese

Instruction

  • Layer your thinly sliced potatoes in the bottom of your lightly greased casserole crock or 6-quart crock pot.
  • Top with your chicken cubes
  • Mix together you remaining ingredients, except for your parmesan, and pour over your potatoes.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, it is done when your potatoes are tender and your chicken reaches safe internal temperature. 
  • Sprinkle your parmesan on top and stir in to melt it
  • Remove your insert and place on a cooling rack for 30 minutes to let the sauce thicken up, stirring occasionally