- In a shallow dish, combine breadcrumbs, parsley, chives, thyme, garlic powder, salt, and pepper.
- Brush chicken fillets with olive oil, then coat them in the breadcrumb mixture, pressing gently to adhere.
- Place the coated chicken fillets in the slow cooker.
- Pour chicken broth around the chicken fillets, being careful not to wash off the coating.
- Cover and cook on low for 4-5 hours, or until the chicken is cooked through and tender.
- About 30 minutes before the chicken is done, prepare the mashed potatoes. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper, and mash until smooth and creamy.
- Once the chicken is done, remove it from the slow cooker and set aside. Stir heavy cream into the remaining liquid in the slow cooker to make a gravy.
- To serve, place a generous scoop of mashed potatoes on each plate, top with a chicken fillet, and drizzle with the gravy. Garnish with additional chopped herbs if desired.
Variations & Tips
For a bit of a kick, add a pinch of cayenne pepper to the breadcrumb mixture. If you prefer a gluten-free option, use gluten-free breadcrumbs. You can also experiment with different herbs, such as rosemary or sage, to suit your taste. For a lighter version, substitute the heavy cream with half-and-half or a non-dairy alternative. To add a touch of sweetness, consider mixing in some roasted garlic into the mashed potatoes.