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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic parmesan crockpot chicken and potatoes with tender chicken thighs and golden baby potatoes bathed in a garlicky parmesan cream sauce. Slow-cooked on low until the herbs are fragrant and the sauce turns silky when heavy cream and parmesan are stirred in.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan Crockpot Chicken and Potatoes
  • 2 lb bone-in chicken thighs
  • 1.5 lb baby potatoes halved
  • 6 garlic cloves minced
  • 4 tbsp butter sliced
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 0.75 cup parmesan cheese grated
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • salt and black pepper to taste
  • fresh parsley for garnish
  • extra parmesan optional, for serving

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season the chicken thighs generously with salt, black pepper, garlic powder, and Italian seasoning so the coating looks even and speckled.
  2. Place the halved baby potatoes in the bottom of the crockpot and arrange the seasoned chicken thighs on top so they sit snugly.
  3. Scatter the minced garlic and sliced butter over everything, then pour the chicken broth around the sides so it doesn’t wash off the seasonings.
Slow cook
  1. Cook on LOW for 6 hours, until the chicken is fully cooked and the potatoes are tender; the liquid should be actively simmering through the crockpot.
  2. If cooking on HIGH, cook for 3–4 hours until the chicken is fully cooked and potatoes are tender, with the chicken edges turning opaque and the potatoes easily pierced.
Finish sauce and serve
  1. Remove the chicken and stir the heavy cream and grated parmesan into the crockpot liquid until smooth and glossy.
  2. Return the chicken to the crockpot and coat everything in the sauce so the potatoes look lightly glazed.
  3. Serve garnished with fresh parsley and extra parmesan, with visible herb flecks on top and a lightly browned, creamy surface.

Notes

For best sauce thickness, stir the heavy cream and parmesan in off heat or at the end of cooking until fully melted and smooth, then return the chicken only briefly to reheat. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze chicken and potatoes in sauce up to 2 months (parmesan cream may thicken, so rewarm gently and stir). To make it lighter, swap half the heavy cream for evaporated milk for a similar flavor with less richness.