Go Back

Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken with baby potatoes that turn creamy and tender as the slow cooker makes a thick, glossy Parmesan coating. Fall-apart chicken thighs and sauce cling to every surface—an easy set-and-forget chicken dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 2 lb bone-in skin-on chicken thighs
Baby potatoes
  • 1.5 lb baby potatoes, halved
Garlic and aromatics
  • 6 cloves garlic, minced
  • 0.5 cup chicken broth
  • 0.25 cup butter, cubed
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Salt and pepper to taste
Parmesan sauce
  • 0.5 cup heavy cream
  • 0.75 cup Parmesan cheese, grated
  • 1 Fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  2. Place the halved baby potatoes in the bottom of the slow cooker, then scatter the minced garlic and butter cubes over the potatoes.
  3. Pour the chicken broth over the potatoes and set the chicken thighs skin-side up on top.
Slow cook
  1. Cover and cook on LOW for 6-7 hours (or HIGH for 3-4 hours) until the chicken and potatoes are tender.
Make sauce and serve
  1. Transfer the chicken to a plate, then stir the heavy cream and Parmesan into the cooking liquid until a creamy sauce forms and looks thick and glossy.
  2. Return the chicken to the slow cooker and coat everything in the Parmesan sauce so it clings to the potatoes and chicken.
  3. Garnish with fresh parsley so the top looks bright and green over the golden Parmesan coating.

Notes

For the creamiest coating, stir the heavy cream and Parmesan thoroughly right after cooking so the sauce turns smooth before returning the chicken. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop or microwave until hot throughout. Freeze for up to 2 months, then thaw overnight in the fridge and reheat until the sauce loosens. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly less thick).