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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes made in a slow cooker with fall-apart tender thighs and creamy baby potatoes coated in a thick, glossy Parmesan sauce. Set-and-forget cooking turns broth, garlic, and seasonings into a rich comfort-dinner gravy that clings to every piece.
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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: 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 seasonings
  • 6 clove garlic Minced
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper To taste
Sauce base
  • 0.5 cup chicken broth
  • 0.25 cup butter Cubed
Creamy Parmesan sauce
  • 0.5 cup heavy cream
  • 0.75 cup Parmesan cheese Grated
  • 1 fresh parsley For garnish

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season the chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning so every surface is coated.
  2. Place the halved baby potatoes in the bottom of the slow cooker in an even layer, 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 until the chicken and potatoes are tender and easily pull apart.
  2. (Optional timing) If cooking on HIGH, cook for 3-4 hours until the same tender doneness is reached.
Make the Parmesan cream sauce
  1. Transfer the chicken to a plate, then stir the heavy cream and Parmesan into the cooking liquid until a creamy sauce forms and thickens.
  2. Return the chicken to the slow cooker and coat everything in the Parmesan sauce, then garnish with fresh parsley for a fresh green finish.

Notes

For best coating, stir the Parmesan sauce until glossy before returning the chicken; if it thickens too much, add 1-2 tbsp broth from the cooker. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 2 months (cream may slightly change texture). For a lighter option, use half-and-half instead of heavy cream and expect a slightly thinner sauce.