My husband enjoys this meal, but I often have limited time. This recipe is my favorite shortcut!

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.

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.