Slow Cooker Herb-Crusted Chicken Fillets with Creamy Mashed Potatoes
This comforting slow cooker recipe brings together tender, herb-crusted chicken fillets with creamy mashed potatoes and a rich, savory gravy. It’s the kind of dinner that fills the kitchen with warm, cozy aromas — perfect for Sunday meals or any time you want to treat the family.
INGREDIENTS:
4 boneless, skinless chicken fillets
1 cup breadcrumbs
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh chives
1 tsp dried thyme
1 tsp garlic powder
salt and pepper to taste
2 tbsp olive oil
1 cup chicken broth
1/2 cup heavy cream
2 lb potatoes peeled and quartered
4 tbsp butter
1/2 cup milk
DIRECTIONS:
In a shallow dish, combine breadcrumbs, parsley, chives, thyme, garlic powder, salt, and pepper.
Brush chicken fillets with olive oil, then coat them in the breadcrumb mixture, pressing gently to adhere.
Place the coated chicken fillets in the slow cooker.
Pour chicken broth around the chicken fillets, being careful not to wash off the coating.
Cover and cook on low for 4–5 hours, or until the chicken is cooked through and tender.
About 30 minutes before the chicken is done, prepare the mashed potatoes. Boil the potatoes in a large pot of salted water until tender, about 15–20 minutes …
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