Chicken: I used boneless, skinless chicken thighs because they are more tender. However, you may also use boneless, skinless chicken breasts if you prefer.

Potatoes: I used baby potatoes because I like their appearance and they’re easy to prep. Alternatively, you may use Yukon gold or red potatoes and cut them into small pieces with their skins on.

Onion: I used white onion, but yellow onion or red onion will work as well.

Chicken Broth: I used chicken broth, but you can also use chicken stock if you prefer. If you are Celiac or gluten-intolerant, make sure to use gluten-free chicken broth.

Cream: I used dairy-free heavy cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.

Paprika: I like adding ground paprika for a bit of heat. Alternatively, you can also use ground cayenne pepper if you like.

Thyme: I like using dried thyme for flavor, but you can also use other types of dried herbs that you prefer (such as dried parsley, dried oregano, etc).

Cornstarch: Adding a little bit of cornstarch makes the sauce thicker and creamier. It’s important that you mix the cornstarch well with a bit of water or the cream to dissolve the cornstarch before adding it to the slow cooker with the other ingredients (or the cornstarch may be lumpy).

Parsley: I like sprinkling chopped parsley over the final dish for a pop of green (but it’s optional).