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In a shallow dish, mix together breadcrumbs, parsley, chives, thyme, garlic powder, salt, and pepper.
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Brush the chicken fillets with olive oil, then coat evenly in the breadcrumb mixture, pressing gently to help it stick.
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Place the coated fillets in the slow cooker.
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Pour chicken broth around the chicken, being careful not to wash off the crust.
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Cover and cook on low for 4–5 hours, until the chicken is tender and cooked through.
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About 30 minutes before the chicken finishes, boil the potatoes in salted water until soft, about 15–20 minutes.
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Drain and return the potatoes to the pot. Add butter, milk, salt, and pepper, then mash until creamy and smooth.
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When the chicken is done, remove it from the slow cooker and set aside. Stir the heavy cream into the slow cooker juices to create a rich gravy.
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To serve, spoon mashed potatoes onto each plate, top with a chicken fillet, and drizzle with gravy. Garnish with extra chopped herbs if you like.
Variations & Tips:
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Add a pinch of cayenne pepper to the breadcrumb mix for a subtle kick.
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Swap regular breadcrumbs for gluten-free if needed.
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Try different herbs like rosemary or sage to customize the flavor.
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For a lighter gravy, replace heavy cream with half-and-half or a dairy-free substitute.
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Mix roasted garlic into the mashed potatoes for an added depth of flavor.