This Creamy Italian Crockpot Chicken and Potatoes is simmered in the most incredible creamy sauce of roasted red peppers, spinach and Italian herbs. It’s a dump and go meal in one!
4 small boneless, skinless chicken breasts (or 2 large, halved lengthwise)
15 Little Potato Company fingerling potatoes (halved lengthwise)
1/2 cup low sodium chicken broth
1/3 cup heavy cream
2 tablespoons corn starch
1 teaspoon basil pesto
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon black pepper
1 cup fresh spinach finely chopped
1/2 cup roasted red peppers jarred, diced
Place chicken breasts and potatoes in a 2.5 – 4 quart crockpot.
In a large measuring cup or medium bowl, whisk together broth, cream, corn starch, pesto, salt, garlic and pepper.
Stir in spinach and peppers and pour over potatoes in crockpot.
Cover and cook on high for 3-4 hours or low for 6-7 hours, until potatoes are tender. Serve.