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Garlic Parmesan Crockpot Chicken and Potatoes

Garlic parmesan crockpot chicken and potatoes with tender chicken thighs and golden baby potatoes in a garlicky parmesan cream sauce. Set everything in the slow cooker, then finish with a quick cream-and-cheese stir for a smooth, lightly thickened 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: 775
Ingredients Equipment Method Notes

Ingredients
  

Chicken and potatoes
  • 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
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season the chicken thighs generously with salt, black pepper, garlic powder, and Italian seasoning.
Layer in the crockpot
  1. Place the halved baby potatoes in the bottom of the crockpot and arrange seasoned chicken thighs on top.
  2. Scatter the minced garlic and sliced butter over everything, then pour chicken broth around the sides.
Slow-cook
  1. Cook on low for 6 hours until the chicken is fully cooked and the potatoes are tender, or cook on high for 3–4 hours using the same doneness cues.
  2. Keep the lid closed during cooking so the sauce stays concentrated and the potatoes turn tender.
Make the parmesan cream sauce
  1. Remove the chicken and stir the heavy cream and parmesan into the liquid in the crockpot until smooth.
  2. Return the chicken to the crockpot and coat everything in the sauce, letting the heat rewarm and lightly thicken the coating.
Serve
  1. Serve garnished with fresh parsley and extra parmesan.

Notes

Pro tip: for the smoothest sauce, stir the cream and parmesan off-heat for 10–20 seconds after removing some hot liquid, then return the chicken to coat evenly. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze up to 2 months (texture of potatoes may soften). For a lighter option, use half-and-half instead of heavy cream, which will reduce thickness but still flavor the sauce.