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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic parmesan crockpot chicken and potatoes made with tender chicken thighs and baby potatoes simmered in a garlicky parmesan cream sauce. Set-and-forget slow cooker dinner with visible herbs and a rich, velvety coating.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1 salt and black pepper To taste
  • 1 fresh parsley For garnish

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 flavor penetrates during cooking.
  2. Place the halved baby potatoes in the bottom of the crockpot and arrange the seasoned chicken thighs on top.
  3. Scatter the minced garlic and butter slices over everything, then pour the chicken broth around the sides to help the potatoes steam and soften.
Slow-cook
  1. Cook on low for 6 hours or high for 3–4 hours, until the chicken is fully cooked and the potatoes are tender, with the sauce gently bubbling around the edges.
Make the parmesan cream sauce
  1. Remove the chicken and stir the heavy cream and parmesan into the liquid in the crockpot until smooth, thickening into a glossy cream sauce.
  2. Return the chicken to the crockpot and coat everything in the sauce so the potatoes and thighs are evenly covered.
Serve
  1. Serve garnished with fresh parsley and extra parmesan for bright herb color and a savory finish.

Notes

For the silkiest sauce, stir the heavy cream and parmesan off direct heat if the crockpot runs very hot, then coat the chicken back in. Refrigerate leftovers in an airtight container for up to 4 days; rewarm gently until hot. Freezing is not recommended because cream sauce can separate. If you want a lower-fat option, use half-and-half instead of heavy cream and add the parmesan gradually to keep it smooth.