Looking for a comforting, hearty meal that practically cooks itself? This Slow Cooker Herb-Crusted Chicken Fillets with Creamy Mashed Potatoes recipe is the perfect answer! Tender, juicy chicken fillets are seasoned with a flavorful blend of herbs and slow-cooked to perfection, while rich, buttery mashed potatoes complete the plate. It’s an easy, satisfying dinner that’s full of classic homestyle flavors — perfect for busy days or cozy nights in.
Ingredients:
4 boneless, skinless chicken fillets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon paprika
Salt and pepper, to taste
½ cup chicken broth
Instructions:
In a small bowl, mix garlic powder, onion powder, thyme, rosemary, parsley, paprika, salt, and pepper.
Rub the chicken fillets with olive oil, then coat all sides with the herb mixture.
Place the chicken fillets in the slow cooker.
Pour the chicken broth around (not over) the chicken.
Cover and cook on Low for 4–5 hours or until the chicken is tender and fully cooked (internal temp: 165°F/74°C).
Optional: For a crispy finish, place the cooked fillets under the broiler for 2–3 minutes before serving.
🥔 Creamy Mashed Potatoes
Ingredients:
2 pounds potatoes (Yukon Gold or Russet), peeled and cubed
4 tablespoons butter
½ cup milk (or more, as needed)
¼ cup sour cream (optional for extra creaminess)
Salt and pepper, to taste
Instructions:
Boil the potatoes in salted water until fork-tender, about 15–20 minutes.
Drain and return potatoes to the pot.
Add butter, milk, and sour cream (if using).
Mash until smooth and creamy. Adjust seasoning with salt and pepper.
To Serve:
Plate the creamy mashed potatoes, top with a juicy herb-crusted chicken fillet, and drizzle a little slow-cooked broth over the chicken if desired. Garnish with fresh parsley for a pop of color!
