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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic Parmesan crockpot chicken and potatoes with fall-apart tender chicken thighs and creamy, glossy baby potatoes. Slow-cooker cooking makes a thick Parmesan sauce that coats every surface, then finishes with a quick cream-and-cheese stir.
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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: 835
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb bone-in skin-on chicken thighs
Potatoes and aromatics
  • 1.5 lb baby potatoes halved
  • 6 cloves garlic minced
  • 0.5 cup chicken broth
  • 0.25 cup butter cubed
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 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 in the slow cooker
  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 until tender
  1. Cover and cook on LOW for 6-7 hours, or HIGH for 3-4 hours, until the chicken and potatoes are tender.
  2. When finished, lift the chicken to a plate; the thighs should be fall-apart tender when pressed.
Make the Parmesan sauce and serve
  1. Stir the heavy cream and Parmesan into the cooking liquid until a creamy, thickened sauce forms and looks glossy.
  2. Return the chicken to the slow cooker and coat everything well in the Parmesan sauce so potatoes are evenly covered.
  3. Garnish with fresh parsley, using a visible scatter over the golden sauce coating.

Notes

For the creamiest coating, let the sauce sit in the slow cooker for 5 minutes after mixing in the cream and Parmesan so it thickens and clings to the potatoes. Store leftovers in the refrigerator up to 4 days; reheat gently in the microwave or on the stovetop with a splash of broth to loosen the sauce. Freezing is not recommended due to the dairy-based cream sauce texture. If you want a lighter version, swap heavy cream for evaporated milk or half-and-half for a similar creamy finish.