Crockpot Creamy Chicken & Potatoes Tender, seasoned chicken thighs and buttery baby potatoes slow cooked in a creamy sauce. This is an easy, hearty dinner that’s perfect for a busy night! Ingredients 2 lbs boneless, skinless chicken thighs 2 lbs yellow baby potatoes, halved Olive oil Garlic powder, to taste Paprika, to taste Oregano, to taste Salt, to taste Black pepper, to taste Chicken rub, to taste, optional but recommended 1 cup chicken broth 4 tbsp butter, sliced into pats ⅓ cup heavy cream 2 tbsp cornstarch Directions 1. Add the chicken thighs to a large bowl and drizzle generously with olive oil. Season evenly with garlic powder, paprika, oregano, salt, and black pepper. I also added chicken rub for extra flavor. Toss until the chicken is well coated, then let it marinate for a few minutes while you prep the potatoes. 2. Cut the yellow baby potatoes in half. 3. Add the seasoned chicken thighs to the bottom of your crockpot. Layer the baby potatoes around and over the chicken and season them with additional chicken rub. 4. Pour in 1 cup of chicken broth. 5. Slightly warm the heavy cream, then whisk in the cornstarch until smooth. Pour the mixture into the crockpot and stir it into the chicken broth to create the base for your creamy sauce. 6. Layer the pats of butter over the chicken. 7. Cover and cook on HIGH for about 3½ hours or LOW for 5–6 hours, or until the chicken is cooked through and the potatoes are fork-tender. 8. Stir the sauce before serving and spoon it generously over the chicken and potatoes. #EasyRecipe #crockpot #slowcooker #DinnerIdeas #easydinner — @caitlynskitchen TikTok