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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken with tender thighs and creamy, glossy baby potatoes coated in a slow-cooker garlic-Parmesan sauce. Set-and-forget cooking delivers fall-apart chicken and a thick, shiny coating on every surface.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season chicken thighs generously with salt, pepper, garlic powder, onion powder, and Italian seasoning. Make sure the spices coat the surface so the flavor carries into the sauce.
Build the slow cooker
  1. Place halved baby potatoes in the bottom of the slow cooker. Scatter minced garlic and butter cubes over the potatoes, creating pockets of flavor as they cook.
  2. Pour chicken broth over the potatoes, then set the seasoned chicken thighs skin-side up on top. Spread the pieces in an even layer so they cook through together.
Slow cook
  1. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken and potatoes are tender. Look for very soft potatoes and chicken that pulls apart easily with a gentle touch.
Make the Parmesan cream sauce and serve
  1. Transfer the chicken to a plate. Stir heavy cream and grated Parmesan into the cooking liquid until a creamy sauce forms and thickens slightly.
  2. Return chicken to the slow cooker and coat everything in the Parmesan sauce. Garnish with fresh parsley and serve while the sauce is thick and glossy over the potatoes.

Notes

For best coating, stir the Parmesan into the liquid thoroughly right after cooking so the sauce turns smooth and glossy before returning the chicken. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently until hot. Freezing is not recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce the Parmesan slightly to keep the sauce from getting too thick.